Living in the south, our winter is wetter than it is frozen. For the first few months of the year, all it does is rain. And rain and rain and rain until the local river is at the same level as the street. The only way to get through these days, naturally, is with good food. So when you look outside your window all you see is another day of grey clouds and dreariness, grab these five ingredients to make the best spring-time omelet for those sad winter months.
Spring-Time Omelet
Ingredients
Instructions
Pre-cook the u0022stuffingu0022 of your omelet. I started with the bacon by frying it in a pan before transferring it to a plate lined with paper towels to soak up the grease. The bacon should end up crispy on both sides, browned but not blackened. When cooled, chop into small bite-sized pieces.
In a separate pan, drizzle in the teaspoon of olive oil and then dump in your spinach. Use some tongs to toss it around and wait for it to get wilted before transferring to a separate plate also lined with a paper towel to soak up any unwanted moisture.
Next, crack three eggs into a bowl and add the salt and pepper. Whisk the eggs until combined (you’ll basically end up with a bowl of yellow goop).
Using the same pan used to cook the spinach, turn the heat to low and add the eggs. Let it sit, using a spatula to watch the edges of the omelet to see when it’s cooked.
*If the eggs are not cooking fast enough to your liking, gently lift the edge of the omelet with the spatula, tilting the pan towards you so the uncooked egg runs under the cooked part. This will help the egg cook faster. Please do not eat raw eggs.*
Once the underneath of the egg is cooked, sprinkle your choice of cheese onto the egg so it starts to melt. I used gouda but I think cheddar would be a better complimenting flavor.
Next, add the bacon and the spinach.
Next, gently shove the spatula under the half of the omelet that does not have the toppings and flip that over on top of the ingredients (like a little blanket).
Carefully situate your spatula under the folded up omelet and flip over on the u0022creasedu0022 side.
Let the omelet cook for one or two more minutes before transferring to a plate.
Top off with your avocado, some extra cheese, maybe some hot sauce, and ta da!
“Probably one of the most private things in the world is an egg before it is broken,” said M.F.K. Fisher (a famous food writer). Not to get sentimental about eggs, but there is nothing more cheerful and sunny than an omelet on a grey day. It is a slice of sunshine on a plate. Hopefully, after making this omelet, your winter day will get just a tiny bit brighter too.