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
- ½ pound bacon (chopped) or pork sausage (or both!)
- ¼ cup onion, chopped
- 1 cup sliced fresh mushrooms (optional)
- 3-4 cups fresh spinach
- 12 eggs
- 1 cup milk
- 1 cup cottage cheese
- salt and pepper
- 1-2 cups shredded cheddar cheese (the sharper the cheddar, the less cheese you need)
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 cottage cheese. Mix well.
Drain grease and remove meat. Return about 3 tablespoons of 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.
Carefully place hot skillet into the oven for about 20-30 minutes, or until eggs are set. Sprinkle more cheddar on top. Return to the oven just long enough to melt. 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. I’d like to try it with asparagus and ham sometime this spring.
*** This is a fantastic way to use up Manager’s Special produce that has a shorter shelf life. Whenever I find fresh spinach and fresh mushrooms on clearance, this goes on the menu plan. The leftovers are delicious, too!
Do you make oven omelets? What’s your favorite meat/cheese/veggie combo?
Originally posted on March 14, 2011.