The tart crunch of arugula, earthy spinach, and the creamy richness of eggs & buttermilk. Yum.
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 omelet
2 tablespoons extra virgin olive oil
1 1/2 cups fresh spinach (coarsely chopped if using large leaves)
3 tablespoons buttermilk
3 tablespoons (or more!) shredded Parmesan cheese
1/2 cup fresh arugula
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the spinach, stirring occasionally, for 2 minutes or until spinach is just wilted.
While spinach is cooking, whisk the eggs in a large bowl, then whisk in the buttermilk.
When the spinach is ready, remove to a dish, and keep the skillet over the heat. Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Sprinkle the Parmesan across one half of the omelet, followed by the spinach and the arugula. Using a spatula, gently fold the opposing side over the cheese. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.
An omelet like this is the perfect thing for breakfast. Or lunch. Or dinner…
Photo and Recipe by Tod Dimmick