sauteed mushrooms
sauteed onions
ham chunks
bell peppers
American cheese
Cheddar cheese
and we love them. When Bill and I were planning last weekend's menu, we came up with the idea of a Mediterranean-style omelet. We weren't trying to specifically represent Malta, our country for the week, just the region. Spinach, Provolone, onions, dried fruit, and pine nuts made an amazing creation. This was a home run! Crunchy, creamy, sweet, tangy, earthy -- it was all there. We are making this again and I recommend anyone reading to give it a try!
Okay, it's technically a folded "frittata" but we call it an "omelet". A real French-style omelette is rolled around a filling and is made individually very quickly and has no browning. We put all the eggs in the pan, cook until it's set, then top it, broil, and fold over as the whole thing is slid out of the pan... omelet it is to us. ☺
Mediterranean-style Omelet
Ingredients
- 10 eggs, beaten
- butter for cooking
- 1 bag fresh spinach
- 1 onion, diced
- 1 cup dried apricots, cut in quarters
- 1 cup dried tart cherries, halved
- 1/2 cup pine nuts
- 4 slices Provolone cheese, halved
- salt and pepper
Directions
- In an oven-proof skillet, melt 2 Tbsp. butter. Add the onions and saute gently until translucent. Using a slotted spoon, remove the onions from the pan and set aside.
- In the same skillet, add the bag of fresh spinach. If needed, add another Tbsp. of butter, but not likely. Cook for 2-3 minutes until wilted, stirring occasionally. Salt and pepper to taste. Add to the bowl with the onions and stir to combine. Set aside.
- Turn on broiler. DO NOT move the rack any higher than halfway.
- Over medium heat, slowly melt 2 Tbsp. butter in a skillet. Swirl the skillet as the butter melts, coating the sides of the pan. Pour in the eggs.
- Slowly cook the eggs, lowering the heat if needed, occasionally lifting the edge of the eggs with a spatula and swirling the pan slowly to let all of the liquid eggs set. Run a spatula around the edge of the omelet, to make sure there are no stuck areas. The bottom of the omelet should be lightly browned. Turn off the heat.
- Top the eggs with the spinach/onion mixture, spreading out evenly. Sprinkle the apricots, cherries, and pine nuts evenly over the pan. Top with the cheese, trying to get the entire pan covered.
- Using a potholder, place the pan under the broiler on the center rack. You want the cheese to melt, but you don't want to cook the eggs any more and you don't want it to brown. Watch closely, this should be 2 minutes or less.
- Using a potholder, remove the skillet from the oven. Run a spatula around the edge of the omelet, to loosen it. Tip the skillet, and using the spatula, slide half of the omelet out onto a plate ... when half of it is out, tip the skillet further to fold the omelet in half on top of itself. Cut into wedges to serve. Season with salt and pepper to taste.
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