One of my favorite things to make for breakfast stems from an episode of Barefoot Contessa I watched a while back about Country French Omelettes. Let me just go off on a short tangent by saying that Food Network rocks.
This isn’t a recipe for your traditional old folded omelette; it calls for a little baking action. While Ina Garten has pretty much dubbed the name and recipe as her own (if you google it, her name pops up everywhere), there are so many ways you can make it your own recipe as long as you have the basics down and its super easy.
1-2 small potatoes, diced
2 cups of fresh baby spinach
1 cup of shredded cheese
4 large eggs
1 garlic clove
1 small shallot
1 tsp of salt
1 tsp of black pepper
1/2 tsp of paprika
1/2 tsp of parsley
1/4 cup of milk
1 tbs of olive oil
Im the kind of girl who likes to get everything I need before I start prepping and cooking, and then clean as I go, because who wants to clean a kitchen during a food coma? So I chopped all of my veggies first: shallot, garlic, potatoes. Then I mixed my eggs, milk and a 1/2 cup of the cheese and cleaned everything up.
Sprinkle an oven safe skillet or pan with some olive oil and let it heat up for a minute. I used my beloved crepe pan from Crate and Barrel (here) that Ive had longer than I can remember, but any pan is good as long as you can throw it in the oven without the risk of any parts burning or melting off. When the pan is good and hot, throw in the diced potatoes and cook until brown. They don’t have to be completely soft because they’ll finish cooking in the oven. Throw in the shallots, garlic and spinach.
You can use any vegetable you want (broccoli or leeks are a great option too!) but Im a little obsessed with spinach and eat it almost every day so I obviously had to make an omelette with it. And you’re probably wondering why theres no bacon. Well. There would be bacon, but we spaced at the store the other day and came home without it. You tend to forget a lot of things when you’re new parents. A lot of very important things. Like bacon.
Once the spinach is just cooked, pour in the egg mixture evenly over all of the veggies and cook until the edges start pulling away from the sides of the pan, then spread the top of the mixture with the other 1/2 cup of shredded cheese, sprinkle with the paprika, parsley, salt and pepper and throw the pan uncovered in a 350 degree oven for 8-10 minutes.
Jason teases me that half of the omelette will probably end up in the trash because most of the time I eat like a bird, but I can tell you that this is one thing I can easily devour on my own. I usually eat half of it in one sitting its so good!