Another busy week of the half and half, work from home sometimes, pandemic life! Which means it’s time for another rendition of the Work from Home Lunch series, this week focusing on omelets! Omelets are excellent because they combine two of my favorite things: eggs, and greens (and a bonus favorite thing – cheese!). If you are a fan of the Work From Home Lunch series, you may remember that lunch is typically my main veggie course of the day, and wrapping it all up in a warm blanket of eggs and melted cheese seemed like the perfect approach for a nice winter day.
Omelets come together in about 10-15 minutes and can be eaten just as fast, so this is the perfect work from home lunch if you want something hot and satisfying, but don’t have a ton of time between Zoom calls. Its only a little bit harder than making scrambled eggs and sautéing some spinach, and with a little practice, the final fold-over becomes second nature. I prefer a more rustic, folded in half omelet (compared to beautifully rolled French omelets), mostly because they are easier, and they hold a ton of fillings. This is great for packing a big serving of veggies into the middle of your omelet creation – the more the merrier!
I filled my omelet today with tender turnip greens, mozzarella cheese, and salsa verde. But, if you don’t have these things on hand, here are some ideas to spin this recipe into something delicious! Mix and match from the list below, and you’ll be sure to create something super satisfying:
- Greens: Spinach, kale, chard, frozen spinach, beet greens
- Bigger leaves will need to be chopped down into 1-2 inch chunks for easier eating
- Cheese: Cheddar, swiss, goat cheese, provolone, any shredded cheese mix will do here!
- Spicy: fresh salsa, hot sauce, red chili flakes, chili crisp, pickled peppers (diced), pepper relish
Recipe down below, photos up top and down below! This recipe is enough to make one big omelet.
Omelet with Greens and Cheese
- 2 large eggs
- 1 ½ cups greens of choice
- ¼ cup mozzarella cheese
- 2 tbsp salsa
- ¼ tsp salt
- 1 tbsp olive oil (divided)
- Wash, dry, and chop your greens as needed. Set aside.
- Crack the two large eggs into a bowl, and use a fork or small whisk to whip them until they are fully homogenous and there are no streaks of egg whites left in the bowl. Set aside.
- In a large sauté pan, add half of the oil and put the pan over medium high heat to warm up for about 30 seconds. Add the prepped greens to the pan, and use tongs to toss and stir until all of the greens are fully cooked and wilted, about 2-5 minutes. Once the greens are fully wilted, take them out of the pan and allow them to rest on a clean plate.
- Wipe out the sauté pan with a clean paper towel, add the rest of the oil and return the pan to the medium-high heat. Add the eggs and begin to stir so that curds of scrambled eggs begin to form. Once the eggs are beginning to set but are still liquidy, arrange the curds in a flat layer at the bottom of the pan, and gently swirl the uncooked eggs around the sides of the pan until most of the eggs are set. This should result in a thin layer of egg that is mostly set over the whole bottom and slightly up the sides of the pan. Reduce the heat to low.
- Once you reach this stage, cover the entire top of the egg layer with cheese. Then, add the greens over the entire egg layer, and top the greens with the salsa. Sprinkle the entire egg layer with salt.
- Using a spatula, fold the egg layer in half to create a large half-moon. Use the spatula to move the whole folded omelet to a plate.
- Grab a fork and enjoy!