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
Salt & Pepper
Dill (dried or fresh)
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”.