Omelets 101 (Mediterranean Style)

Ingredients:

2 eggs

½ bag Baby Spinach leaves

1 tomato

½ cup diced or shredded Ham

½ cup Shredded cheese (more if you are “fat” like us)

Olive Oil

Salt and pepper

Though they sound simple, more than a few people have destroyed some breakfasts while trying to make an omelet...so hopefully this will help! Omelets are made with two eggs. Don’t get cute and think that the more the better or that you are using a large pan, so you need more. Omelets are made with two eggs. You can include some milk for consistency, but we’re talking a few splashes.  

Prep:

Scramble the two eggs in a bowl until mixed. You can add milk if you want. Add a pinch of salt and pepper and mix again.

Dice the tomato into small chunks and set aside. Shred your own cheese, type is dependent on taste. I use cheddar most of the time, but you can use Asiago, or a Comte. (You can sue bag shredded if you are in a pinch) Prepare the spinach by washing it and removing the stems from the leaves. If you have fresh ham or a ham steak, dice the ham into small chucks. If not, deli sliced ham will work just as well. Tear a couple pieces up into very small pieces and set aside

Cook:                 

Take a 6” sauce pan with sides that are about 1” tall and pre-heat to 4-5 on an electric stovetop (MED on gas stovetop).

Add a little olive oil to the pan, and then begin to sauté the spinach it in the pan. Keep an eye on it because it will cook quickly. Use tongs to move the spinach around while it is cooking. Once it starts to become dark green, take it out of pan and place it in a bowl for later.

While the pan is still hot, add a little more olive oil to coat the pan, then add the ham chucks and let them cook for about 1 minute. Then add the tomato and spinach that you have already sautéed. Let this cook for 2 minutes constantly mixing.

Gently pour the scrambles eggs over the sautéed mix and let it sit.

Here is the tricky part: After the eggs look like they are becoming solid (about 2 min), gently lift the sides and tilt the pan so the remaining liquid goes to the lifted side and under the cooked part. This will spread the egg out and make sure that all parts are being cooked.  You can do this all around the omelet until there is no liquid egg left on top.

When the egg looks solid and there is very little glistening liquid on top, add the shredded cheese to the center of the omelet and gently fold one side on top of the other (forming a half circle).

Let this cook for 1 min and then flip so the other side can cook. Let it cook for 1 min.

Omelets need their rest too, so take the omelet off of the burner, place on a plate and cover for about 2 min before serving. 

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