My Favorite Omelet

This omelet came about one morning while cleaning out my fridge and now it is frequently on rotation for weekend brunch. It is truly my favorite omelet (not including those made by my dad which are perfection.) Caramelized red onions, spinach, and Gruyere are the winning combination. Depending on how many omelets you are making, you may have leftover sautéed onions and spinach which are also delicious on pizza.

My Favorite Omelet

Sautéed Onions and Spinach 

1 tablespoon olive oil

1 red onion, halved and sliced to form half circles

pinch of salt

2 cups fresh spinach

Per Omelet

3 eggs beaten, with a pinch of salt

¼ cup shredded Gruyere

freshly ground pepper

Directions for Sautéed Onions and Spinach

In a small pan over medium low heat, add the oil. Once heated add the onion and pinch of salt. Stir often and cook 5-7 minutes until the onions begin to caramelize. Turn the heat down to low and continue to cook and stir for another 15-20 minutes until fully caramelized. Add in the spinach and stir until spinach is wilted. Turn off the heat.

Directions for Omelet

Grease an omelet pan and place over medium heat. Add the eggs and move around so the bottom of the pan is covered. Once the eggs start to congeal, turn the heat down to low and cook another minute. Add the shredded Gruyere and ¼ of the onion mixture to one side of the omelet. Let the cheese melt for a minute and then flip the other half of the omelet on top of the cheese and onion mixture. Sprinkle with fresh ground pepper.

Sautéed onions and spinach will make enough for four omelets.

If you enjoy this omelet recipe, I recommend giving these recipes a try:

• Spinach Lasagna
• Loaded Avocado Toast

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