Breakfast / Brunch
Spinach Cheese Omelet
Making an omelet isn’t complicated but there is a technique to it. Omelets require just two tools—a skillet and spatula
High heat is not the egg’s enemy. It’s too much time over the heat that can tighten proteins which tend to squeeze out essential moisture.
Whip eggs with half-and-half, salt, and pepper.
Melt butter in a 10-inch nonstick skillet coated with cooking spray over high heat until bubbly.
Pour egg mixture into skillet. Immediately begin shaking the skillet while making small, quick stirring motions. Remove from heat when eggs no longer run but are still quite moist. Add Swiss and spinach to half of omelet. Fold omelet in half over fillings and invert onto a plate. Tuck thin edges under omelet if desired. Let omelet rest for 1 minute.
Garnish omelet with a dollop of sour cream and a strip of lemon peel.
Shake the skillet while making stirring motions.
Tilt skillet to roll excess egg mixture around to the edges of the omelet.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 414mg 138%
Sodium 263mg 10%
Carbs 8g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.