This is something I came up with using the veggies I had in the fridge and topping with good Parmesan cheese. I started with spinach, sun dried tomatoes and olives but since then I’ve added all kinds of things from roasted red peppers to roasted cherry tomatoes to heartier greens like kale. It’s whatever you’d like it to be. I like this open faced, as I think it’s prettier, but you can fold it over if you’d like, it cooks longer that way.
Did you know: You can roast your own peppers for an omelet like this. It’s easy, and much cheaper than buying jarred. If you have a gas stove, simply put your pepper on the flame and turn with tongs until the skin is black (otherwise put it under the broiler in your oven until charred on all sides). Put it in a paper bag or bowl covered with plastic to steam the skin off. Let stand for 5 minutes. Peel skin off (you’ll still have charred spots, that’s okay) and slice.
Ingredients:
3 eggs
2 tbsp half and half
1/4 cup spinach, chopped
3 olives, pitted and chopped
2 sun dried tomatoes, sliced
1 tbsp butter
1 tsp parmesan cheese
Directions:
Beat eggs and cream with a bit of salt and pepper. Heat butter in an omelet pan and add eggs. Add, spinach, olives and tomatoes and continue heating until eggs are cooked, covering if necessary. Top with cheese, slide onto a plate and serve.
(makes 1 serving)
