Spinach omelet with Kalamata olives
Unlike a typical omelet that's folded over at the stovetop, this one is finished off in the oven to yield a hearty, frittata-like dish. It's delicious as is or with additions such as cooked sausage or cooked, sliced potatoes.
Paulette BruceGood Eats
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2 tbsp. unsalted butter
3/4 cup minced onion
8 cups coarsely chopped spinach leaves or Swiss chard leaves
Salt and freshly ground black pepper, to taste
1/4 tsp. chili flakes
3/4 cup shredded Parmesan, divided
1 tbsp. minced fresh garlic
2 tbsp. olive oil
12 pitted, sliced Kalamata olives
Preheat oven to 400 degrees. Melt butter in a 10-inch ovenproof, nonstick skillet over medium heat. Add onion and cook until softened but not browned. Add spinach, tossing until it wilts. Season with salt, pepper and chili flakes, and transfer to a plate. Set aside to cool.
Wipe out skillet. Whisk together eggs, 1/2 cup Parmesan and garlic; season with salt and pepper. Stir in cooled spinach mixture. Heat oil in the same skillet over medium-low heat until it shimmers. Add egg mixture and stir gently with a fork to distribute spinach. Cook omelet until eggs are set around the edges, lifting the eggs and stirring, 3 to 4 minutes. Transfer the skillet to the oven and bake until eggs are firm, 8 to 10 minutes. Slide omelet onto a serving plate; garnish with remaining 1/4 cup Parmesan and olives.