Spinach and Potato Baked Omelette |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Eggs for dinner - what a novel idea! From Canadian Living's May 2010 issue. Ingredients:
1 large potato, peeled and halved |
8 eggs, beaten |
1 tablespoon flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons extra virgin olive oil |
1 -2 garlic clove, minced |
1/2 bunch spinach, trimme and rinsed |
1/2 onion, thinly sliced |
1/4 teaspoon paprika, sweet or 1/4 teaspoon paprika, smoked |
Directions:
1. In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1 chunks.
2. Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
3. In a 9 nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
4. Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.
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