Spinach oven omelets are one of about three ways I use to get the dark leafy green veggie into my family without any complaint. I like to serve it up as breakfast for dinner and keep the leftovers for a few early morning meals.
Spinach Oven Omelet
- 1/2 pound bacon (chopped) or pork sausage
- 1/4 cup onion, chopped
- 1 c. sliced fresh mushrooms (optional)
- 3-4 cups fresh spinach
- 12 eggs
- 1 cup milk
- salt and pepper
- 1-2 cups shredded cheddar cheese
Preheat oven to 400°.
In a heavy, ovenproof skillet (we like our cast-iron skillet
), brown the bacon or sausage. Add onion.
While meat is cooking, scramble the eggs in a bowl. Add milk and stir.
Drain grease and remove meat. Return about 3 Tbsp. grease to the skillet. Saute mushrooms 1-2 minutes. Toss spinach in the skillet with mushrooms and stir until wilted. (This is super-fun to watch; a surefire crowd-pleaser for the kiddos.)
Once spinach is wilted, pour eggs into the skillet. Add meat, salt, pepper, and 1 cup shredded cheese. Stir to evenly distribute all ingredients. Sprinkle 1/2 -1 cup cheese on top.
Carefully place hot skillet into the oven for about 20 minutes, or until eggs are set. Cut into wedges to serve. Top with salsa and/or sour cream.
*** This dish is very forgiving. Use whatever ingredients you enjoy! Change up the cheeses, meats, and even veggies. When we have cottage cheese to use up, we dump some of that in. I’d like to try it with asparagus and ham sometime this spring.
*** A fantastic way to use up Manager’s Special produce that has a shorter shelf life.
Do you make oven omelets? What’s your favorite meat/cheese/veggie combo?
I love oven omelets. Aren’t they the same thing as a fritatta?
I’m pretty sure they are the same or very close to the same thing. Do fritattas generally include potatoes? Did I read that somewhere? Well… potatoes could easily be added to this, too.
Yes, this is just how I make fritatta. Fritatta can include anything! Just the Italian version of an omelet.
Oh! I wonderful it my kids will eat spinach if I throw it in an omelet. This looks delightful. Wish I could have it this morning!
The sausage/bacon flavor really does camouflage the spinach. It’s a win for us!
Have you ever tried spinach in brownies? I’ve heard they’re really tasty, and you can’t tell there’s spinach in them. I haven’t tried it yet, but I will when spinach goes on sale one of these days!
I have not! Very, very interesting…
Any, do you subscribe to Kitchen Stewardship? Grain free breakfast stuff today! http://www.kitchenstewardship.com/2011/03/15/recipe-connection-two-grain-free-pancake-options-banana-and-almond-apple/
I do. Good to know! Trying hard to not put LOTS of time in the kitchen during Lent, simply because I need to put LOTS of time in the rest of my house and not focus so much on food. Trying to “keep it simple”. But yes, I may be desperate for variation in a couple of weeks!
ooh, this looks delicious, I love flexible recipes and any recipe with bacon, I am going to have to give this a try sometime soon. Thanks for sharing!
Do you think it would work with cheese too, or will the cheese burn in the oven?
I use at least 1-2 cups of cheese every time I make it.
Which would make sense since you included cheese in the ingredients list. My excuse was that I hadn’t finished my coffee this morning
No worries! Been there, done that.
I love those “dump” dishes where you can use up the stuff in the frig:-)
Oh Amy
Sometimes I wonder if you post just so you can get a reaction outta of me…
Ha! When I was writing this up last night, I nearly started with “I know I have at least one friend who will NOT approve of this recipe…” hehehe Seriously, girl, you need some greens!
I get plenty of Greens, just not spinach..HMPH!!
I don’t care for eggs all that much but this looks pretty tasty. I might try it on a smaller scale soon.
I make something similar to this all the time. I have to admit that mine started because I didn’t like flipping the eggs and was concerned that the tops weren’t done enough which is why I popped it into the oven for a few minutes at the end. It makes the eggs very fluffly, though, which is wonderful!
Yes! Love the fluffy eggs.
And my “flipped” omelets… a lot of times they turn into scrambled eggs. {blush}
I started a few months ago making oven frittatas. The original recipe for asparagus and cheese frittata came in a Parenting magazine in an article about getting kids to eat more veggies and is made in a pie pan. The last time I used “al dente” sliced zucchini and yellow summer squash — yummo.
Ooo, I could add zucchini to my oven omelet. Great idea! I have a TON of it!
Do you think frozen spinach would work?
It should work okay, just be sure to get all the water out.