Wednesday, July 01, 2009

Spinach Omlette (Sunday Brunch at home)

Of course this doesn't beat the brunch at the Four Seasons or the Ritz, but it comes really close--
(that was me tooting my horn, in case you missed it :) Just kidding.

Believe it or not, I didn't always know how to make an omlette. *gasp!* Some years back I had this crazy idea to impress Mr. Berry with breakfast one morning, and called a friend up to instruct me on how to create this egg masterpiece we call an omlette. My friend then invited me over to teach me how to make one. Afterwards, I asked, "That's it?..." My friend said, "Um yep...that's it." I don't know why I thought it would be more complicated to make. So I went to the grocer's to pick up the things I needed to make the omlette, and needless to say, Mr. Berry enjoyed his breakfast that next morning. Since then, I've gotten more creative and honed in on my omlette 'stuffings' of choice.

Sherry's Omlette favorites:

Ham, grilled sweet onions, scallions, cheese (cheddar, pepper jack, swiss, provolone, paremesean, or mozarella), peppers, spinach, basil, and garlic. What's your favorite omlette combo? --comment here.

A couple of Sunday's ago, I was craving a spinach and cheese omlette. How did I make it, you ask? Like this:


  • handful of fresh spinach
  • half an onion, diced
  • shredded cheddar cheese
  • two slices of jalepeno jack cheese
  • salt and pepper to taste
  • 3 eggs (sub egg whites or egg beaters if you wish)
  • basil
  • parsley
  • one glove of garlic
  • 8-10 inch omlette pan or cast iron skillet
  • (or if you want to cheat you can use one of those omlette 'shaped' pans...

Sautee fresh spinach in a teaspoon of olive oil and galic.

When spinach is sauteed to your liking, set aside.

Dice half an onion and saute in a teaspoon of butter and basil until slightly transparent.

Crack three fresh eggs into a bowl and beat well. I always add a two teaspoons of warm water to the mixture to make the eggs fluffy. This is completely optional, of course.

Add a pinch of salt and pepper to eggs.
Melt a teaspoon of butter or non stick spray to your pan, then add eggs.

As the outside of the omlette cooks, pull the outsides to the middle of the pan to insure even heat distribution to the uncooked portion of the omlette.

Once the omlette is mostly done, start to add your cheddar cheese. Then proceed with the spinach and onions. Gently slide omlette out of pan onto a plate and carefully fold over. Top with slices of pepper-jack cheese and garnish with fresh parsley.

Optional: Add a fresh fruit salad on the side- I had some apples and oranges on hand, so that's what I chose to use, but by all means go crazy with kumquats and starfruit if you wish. lol

My fancy-smancy apple corer ;) Ya' dig?

No brunch is complete without a mimosa! (or virgin momosas with sparkling white grape juice if you a party pooper.)

Voila! Enjoy...



Sherea Jordan said...

This is a wonderful site Sherry. I just love it

Sherry said...

Thank you for stopping by Sherea!