Don’t be fooled by the photo, there’s nothing overly fancy about this one. But the photo is meant as a reminder that you can get creative with different methods of folding/stuffing an omelette.
This one is a perfect way to load up on some extra vitamins while masking it in a veil of tasty bacon and cream.
Whenever you’re making creamed spinach, it’s best to use the frozen stuff from the supermarket. Unless you want to see how quickly an entire bag of the fresh stuff will shrivel into nothingness when cooked.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- 1 Egg, beaten
- 1 slice Bacon, diced
- 1/2 small Shallot, sliced thin
- 1/2 clove Garlic, minced
- 1/2 cup Frozen Spinach, thawed and drained
- 1/4 cup Heavy Cream
- Lemon Juice, to taste
- Salt & Pepper
- Cook bacon at medium heat until crisp. Remove from pan and drain excess fat, leaving a little behind.
- Cook shallot in remaining bacon fat for a minute or so until soft, add garlic and continue cooking. Do not brown.
- When shallot and garlic are soft, add spinach, cream and bacon bits. Stir until everything is combined. Reduce heat and simmer until cream has thickened.
- Splash in a little lemon juice and season with salt and pepper.
- Cook egg and fill with spinach mixture.