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Classic Omelet and Greens :
Classic Omelet and Greens :
Sneak some spinach into your morning meal for a boost of nutrients to start your day off right.
INGREDIENTS
INGREDIENTS
3 tbsp. olive oil, divided
1 yellow onion, finely chopped
8 large eggs
Kosher salt
2 tbsp. unsalted butter
1 oz. Parmesan, finely grated
2 tbsp. fresh lemon juice
3 oz. baby spinach
METHOD :
METHOD :
Heat 1 tablespoon oil in large nonstick skillet on medium. Add onion and sauté until tender, about 6 minutes. Transfer to a small bowl.
In a large bowl, whisk together eggs, 1 tablespoon water and 1/2 teaspoon salt. Return skillet to medium and add butter. Add eggs and cook, stirring constantly with rubber spatula, until eggs are partially set. Turn heat to low and cover pan tightly, cooking until eggs are just set, 4 to 5 minutes. Top with Parmesan and cooked onion; fold in half.
In a medium bowl, whisk together lemon juice and remaining 2 tablespoons olive oil. Toss spinach with vinaigrette and serve with omelet.
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