Spinach and Caramelized Onion Omelette

May 20th, 2009

Omelette from Sugarlaws

Most residents of New York city (and, I imagine, many other places in the country) have a sacred weekend tradition:  brunch.

We do not eat breakfast on the weekends.  Even if, on any given Friday or Saturday night, we go to sleep at the same time we would on a Monday or a Tuesday, we sleep in that extra hour or two, wake up and think:  Brunch.

And given that we live in a city with about 10,000 restaurants, there is generally one located 1) near your apartment, 2) serving food you like, and 3) that doesn’t make you do dishes afterwards.  So it is a relatively rare day that I cook an entire weekend brunch myself (bagels and cinnamon rolls, however, become excellent late night snacks in this confusing little paradigm). 

But when I finally realized that our refrigerator had seven cartons of eggs from our CSA, I had to put my foot down.  So I made a three egg omelette.  And now I have to make 22 more 3-egg omelets to use up our egg stash, but this omelette was so good, I am up to that challenge.  Quick and easy, and you don’t even have to get out of your pajamas.  The next time you (gasp) stay home for a weekend brunch, I heartily recommend this.

Omelette from Sugarlaws

Spinach and Caramelized Onion Omelette

2 tablespoons olive oil
2 small or medium white onions, sliced
2 cups fresh baby spinach leaves
1 tsp coarse sea salt
1 teaspoon balsamic vinegar
3 eggs
1 tsp water

1. In a small saute pan, saute the onions in olive oil on medium heat until translucent (it’s ok if they look slightly charred). Add salt and balsamic vinegar and saute for an additional 5 minutes on low heat.  Add the spinach leaves until they wilt.
2. Remove onions and spinach from the saucepan and set aside.
3. In another bowl, mix three eggs with 1 tsp water. Whisk to break yolks and lightly beat.
4. Grease another pan with 1-2 tsp olive oil, and pour eggs in. Stir for 30 seconds, or until eggs start to solidify. Let cook for 3 more minutes without stirring.
5. Pour onions and spinach across half of the omelette. Fold the other half of the omelette over the spinach and onions, and remove the pan from heat.  Flip the omelette out onto a plate. Serve.

Serves 1.

Omelette from Sugarlaws

Tags: Breakfast and Brunch · food

16 responses so far ↓

  • 1 Kalyn // May 20, 2009 at 4:39 am

    Gorgeous, and this sounds delicious!

  • 2 Kristen // May 20, 2009 at 5:24 am

    my omelettes never look so pretty…

  • 3 Eliana // May 20, 2009 at 6:05 am

    This omlet looks picture perfect.  Can you make me one?

  • 4 Mara @ What's For Dinner? // May 20, 2009 at 7:02 am

    That looks fantastic!

  • 5 maris // May 20, 2009 at 9:05 am

    Spinach and caramelized onions are basically my two favorite toppings for omelets, pizza, etc. This is going on my list to try!

  • 6 Pearl // May 20, 2009 at 9:56 am

    oh that looks absolutely delicious!

  • 7 Mathew // May 20, 2009 at 10:40 am

    I make a similar omelette except w arugula and cheese. it’s delic. I’m def gonna try to the spinach. Good eats!

  • 8 stephchows // May 21, 2009 at 7:25 am

    Gotta love brunch 🙂

  • 9 ttfn300 // May 21, 2009 at 4:36 pm

    that looks gorgeous!  LOVE brunch 🙂

  • 10 Elyse // May 22, 2009 at 9:53 am

    Ooo, I love brunch!  Making it at home isn’t so bad.  You get to stay in your PJs 🙂 This omelet looks fantastic.  Caramelized onions are so delicious.  Man oh man, I might have to make myself an omelet for lunch now!

  • 11 Mermaid Sweets // May 22, 2009 at 9:55 am

    Oh I miss brunch in NY – not the same culture at all in SF.  This looks sooo yummy, thanks.

  • 12 The Food Hunter // May 22, 2009 at 8:53 pm

    Looks like the perfect omelette.

  • 13 danny@overthehillandonaroll // Jun 1, 2009 at 11:09 am

    That looks divine!  I think I’ll try this with a little goat cheese!

  • 14 michelle // Jun 29, 2009 at 10:48 am

    yum! i loooove eggs but always make scrambles because they’re easier and faster than omelets. but your gorgeous photo inspired me to finally make an omelet and i’m so glad i did–delicious! and i didn’t even miss not having any cheese!

  • 15 Debbie // Jul 10, 2012 at 11:27 am

    Loved it! Followed recipe to the t. Add a side of lentils or a white bean salad and it’s a great meal for the slow carb diet!

  • 16 Theresa` // Dec 24, 2012 at 12:29 pm

    I just made it and it turned out perfect.  I used 4 eggs instead of 3 and I put just a little sharp cheddar in it and on top and the onions were so sweet and delicious, don’t forget the teaspoon of balsamic vinegar really gives the spinach a yummy tang!

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