Old Fashioned Fiesta Omelets
1 tablespoon (15 ml) butter, plus 2 tablespoons (30 ml) for greasing griddle
1 cup (240 ml) chopped onion
2 cups (480 ml) fresh spinach
½ cup sliced button mushrooms
1 cup (240 ml) diced ham
1 dozen large eggs
1 cup (240 ml) tomato salsa
- Preheat the griddle to medium-high heat.
- Prepare the omelet filling. Heat 1 tablespoon (15 ml) of the butter in a large skillet and sauté the onions for two minutes. Then add the spinach and mushrooms and sauté 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 (30 ml) 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.
These old fashioned fiesta omelets roll a griddle-sized egg round around a savory filling of sauteed onion, spinach, mushrooms, and diced ham, finished with tomato salsa. Made with a 1/4-cup measure per omelet, they cook in minutes and feed a crowd. Rolling them like a napkin is half the fun.
Pro Tips for Success
- Make the filling first: saute the onion, then the spinach and mushrooms, then stir in the ham and pull the pan off the heat.
- Grease the griddle with butter between batches. Every omelet needs a fresh slick or it will stick.
- Pour exactly 1/4 cup of whisked eggs per omelet and spread the filling on immediately, before the egg has a chance to set.
- Once the omelet sets, roll it with a long nonstick turner as if you were folding a napkin, then flip it once to cook through.
- A stovetop griddle and a long spatula with a large head make the job easy - you can cook 1 or 2 omelets at a time.
Frequently Asked Questions
Can I make the omelet filling ahead of time?
Yes - the onion, spinach, mushroom, and ham filling keeps for 3 days in the fridge. Rewarm it before spooning it onto fresh eggs.
How many omelets does this recipe make?
About six. Each omelet takes a 1/4-cup of whisked egg, so a dozen eggs goes a long way.
What should I serve with fiesta omelets?
They go great with paleo grits made from cauliflower, and the tomato salsa on top is the classic finish.
Can I make these in a regular pan instead of on a griddle?
Yes - use a nonstick skillet and make one at a time. The griddle simply lets you cook a couple side by side.
Ingredients
Method
- Preheat the griddle to medium-high heat.
- 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.
