Will this Dependable Spinach Omelette win any awards on Masterchef?
Probably not.
But will it warm your heart and satisfy your soul after another long day at the office?
Absolutely!
Make a mental note to add frozen spinach and eggs to your shopping list.
Or if you’re like me and always have frozen spinach in the house you can rest easy knowing this dependable dinner is always only a few moments away.
And you know what’s even better?
You can dress this up with different flavor bombs to take it in any direction. So you’ll never get bored!
I have a soft spot for the double green flavors when using spinach and fresh dill.
But all the options listed are excellent – try them all.
Ingredients
- 9 oz /250g frozen spinach (defrosted and drained)
- 3-4 eggs
PLUS ingredient
- handful grated parmesan, chopped dill, pesto, sun dried tomato OR feta. (choose one)
Instructions
- Heat a small non stick frying pan on a medium high heat.
- Combine spinach and eggs with a pinch of salt in a medium bowl.
- Drizzle a splash of oil into the hot pan. Swirl to coat the base of the pan then add the egg mixture.
- Cook for about a minute then stir, scraping up the cooked egg from the bottom of the pan and allowing the uncooked egg to get exposed to the heat.
- Smooth the top of the omelette with the back of a spoon. Sprinkle over your chosen flavour bomb plus ingredient.
- Cook for another 1-2 minutes or until the egg is almost set (it's OK to be a little wobbly).
- Turn the cooked omelette out onto a plate and top with more of your flavour bomb if you like.
Variations & Substitutions
plan-B (pantry) – this is totally a pantry meal – one of my faves.
short on time – you can defrost the spinach in the frying pan OR cover it with boiling water to speed up the defrosting process.
vegetarian / egg-free – make a tofu scramble instead or spinach and lentils or chickpeas seasoned with a splash of soy sauce.
different protein – you could make a scramble with crumbled sausage meat, chorizo, or any ground (minced) meat.
dairy-free – use a few teaspoons of dairy-free flavour bombs.
more substantial (carb lovers) – pile it on hot buttered sourdough toast.
more substantial (low carb) – more whole eggs or some extra egg whites or egg yolk or extra cheese, feta cheese or a few tablespoons roast nuts.
different vegetables – any frozen greens or substitute fresh greens or baby spinach leaves – just cook them in a hot pan until wilted then stir the the eggs and keep going. Feel free to add any cooked veg you happen to have on hand. Amazing with roast cauliflower or cooked mushrooms and my Irishman loves it with roast spuds.
more fancy / for entertaining – use more than one flavour bombs. A few sprigs of flat leaf parsley or other fresh herbs will make it look prettier.
Waste Avoidance Strategy
frozen spinach – will keep in the freezer for months
eggs – will keep in the fridge for weeks or use for another meal.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
dill – best to use for another meal.
Problem Solving Guide
bland – more salt! Black pepper! Try sprinkling with garlic powder, garlic salt or onion powder.
too dry – overcooked omelette. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
sticking to the pan – next time make sure your pan is hot before adding the oil and make sure the oil is hot before adding the food. For now remove from the heat and stirring in a splash of water will help it release. Eggs do like to stick so consider getting a non stick pan for omelettes (and pancakes).
Prepare Ahead
You can but I prefer it freshly made. Leftovers will keep in the fridge for 1-2 weeks don’t freeze them unless you have to because the egg will end up spongy when defrosted.
