I normally eat a one egg omelet breakfast during the week. I crack the egg into the pan, pop the yolk and then throw a slice of cheese on top. It’s yummy. On Saturday, however, I usually eat a two egger, and throw some spinach (or arugula) into it for some variety. They’re dead simple to make, but here’s a recipe anyway!
- 2 large eggs (I like the brown ones, but use whatever you like)
- 1 big handful of spinach
- grated parmesan cheese (or any hard Italian cheese)
- 1/2 tbsp butter
- salt, pepper, cumin, Sriracha
Get a nice non-stick pan, throw the butter in and melt it. Once it’s all liquid and foamy, throw the spinach in. While the spinach is cooking, I beat the eggs. I usually put in about a tablespoon of water, some salt, pepper and cumin with the eggs before beating them. I use a fork and try to get a decent amount air in the mix. Make sure the whites and the yolks are completely combined. The omelet won’t come out as nicely otherwise.
When the spinach starts to wilt, I add the eggs and make sure that they get all around the pan. When the eggs start to thicken, I add a bunch of yummy cheese. Once the eggs are mostly hard (e.g., cooked through), I fold the omelet. After I let it brown a little more, I flip it onto the plate, throw some Sriracha on top and chow down!
Sorry—no pictures for this one. I forgot, and I’m out of eggs.