Omelet with Fresh Greens, Cherry Tomatoes, and Parmesan Cheese
Serves 2
INGREDIENTS
- 1 or 2 tablespoons butter
- ½ cup chopped mushrooms (optional)
- 4 large eggs, lightly beaten
- 2 tablespoons half-and-half
- Salt and freshly ground pepper
- ¼ cup quartered cherry tomatoes
- 2 tablespoons chopped fresh spinach (basil or arugula works fine too); if using frozen spinach, thaw it first, then drain it
- ¼ cup chopped ham, precooked sausage (such as chorizo), smoked sausage, or sausage patties (optional)
- ¼ cup freshly grated Parmigiano-Reggiano cheese
INSTRUCTIONS
- Preheat the broiler. If using mushrooms, melt 1 tablespoon butter in a small skillet and add the mushrooms. Sauté, stirring a few times, until softened, about 2 minutes. Set aside.
- In a medium bowl, whisk the eggs with half-and-half and a pinch each of salt and pepper.
- In a medium ovenproof skillet (it must be ovenproof), melt 1 tablespoon butter over moderately low heat. Pour the egg mixture into the skillet and cook without stirring, until the eggs begin to set, about 2 minutes. Scatter the tomatoes and greens over the eggs along with the meat and mushrooms, if using. cook, without stirring, until the eggs are almost completely set, about 3 minutes longer.
- Sprinkle the cheese on top of the eggs, then slide the skillet under the broiler. Broil until the omelet is golden and set, about 2 minutes. Remove from the broiler.
- Using a spatula, fold the omelet over and slide it onto a plate. Serve.
