Spinach And Cheese Omelet With Farm Fruit Salad In Champagne Vinaigrette Recipes

SPINACH AND CHEESE OMELET WITH FARM FRUIT SALAD IN CHAMPAGNE VINAIGRETTE

Steps:

• For the omelet: In a large bowl, whisk the eggs until well-whipped. Add the chives, thyme, salt and pepper, whisking together. Next, in a nonstick omelet pan over medium-high heat, add the oil and allow the pan to heat until hot. Turn the heat off, add the spinach and toss: This step should be done quickly, being careful not overcook or wilt the spinach. Next, place the same pan over high heat, allow the pan to get hot, reduce the heat to medium, and add the whisked eggs. Once the eggs have been added, continue to cook over medium heat, folding the exterior towards the middle of the pan. This folding and blending will ensure that the eggs cook evenly and do not brown. Once the eggs are almost fully cooked, after 2 to 3 minutes, add the spinach and cheese to the center of the eggs. Then fold one side over the spinach with a spatula and repeat with the other side. Finally, flip the filled omelet over and plate.
• For the vinaigrette: In a large bowl, whisk together the chile paste, vinegar, salt, and honey until well mixed, 1 minute. Next, slowly pour in the grapeseed oil, whisking constantly to emulsify. Be sure not add the oil too quickly as this will cause the dressing to break. Taste for seasoning.
• To assemble: Toss the fruit with the vinaigrette. Use a slotted spoon to portion the fruit to the plate with omelet and garnish with the sliced mint.

SPINACH AND CREAM CHEESE OMELETTE

Steps:

• Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
• Whip the cream cheese with lemon juice and zest if using; set aside.
• Dice onion or shallot; set aside.
• In a large skillet over medium heat melt 2 tbsp of the butter.
• Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
• Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
• Whip the eggs well with the whole milk and pour into the hot pan.
• Allow eggs to cook slowly, allowing eggs to almost set completely.
• Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
• Fold the omelette over, turn off heat and let stand for 3 minutes.
• Serve.

FRENCH OMELET WITH SPINACH & SWISS CHEESE

Steps:

• Whip eggs, liquid and seasonings.
• Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
• Heat until bubbly.
• Pour egg mixture into skillet.
• Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheese and spinach to top half of omelet.
• Fold in half and invert onto a plate.
• Tuck the thin edges under the omelet if desired.
• Let rest 1 minute.
• Garnish with a dollop of sour cream and a strip of lemon peel.
• Makes one omelet.