What’s for breakfast? How about this Spinach Fontina Veggie Omelette? It’s a great way to start your day out right with a dose of vegetables in a delicious fontina cheese omelette. If you’re really feeling ambitious you could pair it with this Fruit and Spinach Smoothie.
Even though it snowed the day before yesterday and the temperatures still aren’t cooperating, spring has still arrived. The daffodils and forsythia are past bloom, we’ve had the windows open a few times in the last several weeks (despite the recent cool down), the peas and carrots I planted in the garden are coming up, and the grass is growing like crazy. The pop-up farmer’s market we go to, before the official farmer’s market opens, has started to have a much bigger assortment and quantity of produce and finally–eggs!
We are big fans of eggs–frittata, egg casserole, or scrambled/fried so we can justify eating a scone (or two!). So, as my grandmother would answer the question, “how do you like your eggs?”–anyway I can get them!
Omelette vs. Omelet
So what spelling is correct anyway? According to the grammarist “omelet” is the preferred is most American publications while “omelette” is the correct French spelling. But the takeaway I took from the article is it doesn’t really matter! Worry less about the spelling and more about the taste. We’re sticking with omelette for this post.
During the most recent trip to the pop-up market (which is conveniently located in front of the local coffee shop/roastery), they had both spinach and eggs available. I bought quite a bit of both. We’ve been beefing up our kids diet with spinach in their favorite smoothie recipe, but we also had plenty to saute and put in an omelette. There’s something about sauteed greens with a little cheese and egg. YUM! Add some shallots and tomato and it’s a perfect breakfast.
Making the Perfect Spinach Fontina Veggie Omelette
If you’re in search of the perfect omelette then you might want to check out these perfect omelette tips from Alton Brown. Some good tips there like making sure you start with a pan that’s plenty hot. Good tips are always welcomed, but then there’s no substitute for experience so the real key is just getting in there and giving it a go. Even if you make a mess of your omelette the chances are it’s still going to taste pretty good if you use quality ingredients.
I’m a big fan of using fontina cheese in our omelettes as it’s packed with flavor and has this amazing melting quality. Beyond that, the other secret is just really fresh ingredients. We love using halved grape tomatoes which always seem to go well in an omelette. The same is true for shallots which really add great flavor. But you can make a veggie omelette with whatever fresh veggies you have around so get to work on your veggie-packed omelette and then go dominate your day!
Here’s the easy to follow recipe:
- 1/2 T . coconut or extra virgin olive oil
- 1 shallot , diced
- 1 c . spinach , chopped roughly
- 1/4 c . tomato , chopped
- 3 eggs , beaten
- salt and pepper
- 1/8 c . fontina cheese
- Heat oil in pan over medium heat.
- Add shallot and saute 2-3 minutes.
- Add spinach and cook until wilted 2-3 minutes.
- Season with salt and pepper.
- Add tomato and cook another 2 minutes.
- Scrape vegetable mixture onto a plate.
- Place the pan back on low heat.
- Thoroughly whisk eggs with salt and pepper.
- Pour eggs into pan.
- Cook until mostly cooked through approximately 4 minutes.
- Broil top of omelette for 1-2 minutes.
- Remove from broiler.
- Top half of the egg with cheese and vegetables.
- Fold in half.
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