Spinach and Dill Omelet

A make a version of this about twice a week. I like integrating the herbs right into the egg and then letting the spinach stand alone.   You can substitute any herb and any green.  And don’t think of this only as a breakfast meal!  I’ve made it at just about every hour of the day and night.

Spinach and Dill Omelet

Onion (chopped)
Salt & Pepper
Dill (dried or fresh)
Parmesan Cheese

In a cast iron skillet lightly saute the spinach – but just until it goes limp. No more.  Remove from the skillet. Add a little more butter to skillet and saute the onion. Whisk the eggs and pour into the hot pan with onions. Add the finely chopped dill and salt and pepper. Flip the omelet, then add the spinach to the top and grate a little cheese. Fold over and you’re done.

For more egg recipes, click here, and go to “Breakfast”.


  • http://TheSweetBeet Ane Helmer

    I too love the cast iron cookware. My Grandmother cooked in it, my favorite Aunt cooked everything (from eggs to fried chicken) in it, and my first set of cookware was enameled cast iron Descoware–purchased in 1968 and still in use.

    I have purchased many Lodge cast item cookware also.

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