Old Fashioned Fiesta Omelets
1 tablespoon butter, plus 2 tablespoons for greasing griddle
1 cup chopped onion
2 cups fresh spinach
ВЅ cup sliced button mushrooms
1 cup diced ham
1 dozen large eggs
1 cup tomato salsa
- Preheat the griddle to medium-high heat.
- Prepare the omelet filling. Heat 1 tablespoon of the butter in a large skillet and sautГ© the onions for two minutes. Then add the spinach and mushrooms and sautГ© for 2 more minutes. Mix in the ham and remove from the heat.
- Thoroughly whisk together the eggs in a large measuring cup. Grease your griddle using portions of the remaining 2 tablespoons of butter with each batch. Fill a 1⁄4-cup measuring cup with the eggs and pour onto the hot griddle. Make 1 or 2 omelets at a time, depending on the griddle’s size. Immediately after pouring the 1⁄4-cup eggs on the griddle, spread a portion of the filling over it.
- Once omelet has set, using a long spatula, carefully roll the omelet over like you are folding a napkin.
- Flip the entire omelet over once to allow it to cook through. Remove to a plate and garnish with the salsa. Repeat the process until all the omelets are made.
- Once omelet has set, using a long spatula, carefully roll the omelet over like you are folding a napkin.
NOTE: This recipe is just cause to get a long nonstick turner (sometimes called a spatula) with a large head and a griddle for your stovetop. Feel free to flex your skills and roll the omelet.
NOTE: This dish would go great with our Paleo Grits recipe (made with cauliflower), as featured in Paleo Comfort Foods.
VARIATIONS: Consider orange zest or wedges as an alternative to lemon. Can’t find sole? You can substitute flounder or tilapia in a pinch.
