Classic Omelet and Greens
Ingredients
- 3 Tbsp olive oil, divided
- 1 yellow onion, finely chopped
- 8 large eggs
- Kosher salt
- 2 Tbsp butter
- 1 oz Parmesan, finely grated
- 2 Tbsp fresh lemon juice
- 3 oz baby spinach
Instructions
- Heat 1 Tbsp oil in large nonstick skillet on medium. Add onion and cook, stirring occasionally, until tender, 6 minutes. Transfer to bowl.
- In large bowl, whisk together eggs, 1 Tbsp water and ½ tsp salt. Return skillet to medium and add butter and let melt. Add eggs and cook, stirring constantly with rubber spatula, until eggs are partially set. Turn heat to low and cover pan tightly, cooking until eggs are just set, 4 to 5 minutes more.
- Top with Parmesan and cooked onion; fold in half.
- In medium bowl, whisk together lemon juice and remaining 2 Tbsp olive oil. Toss spinach with vinaigrette and serve with omelet.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
330
|
330
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 16 | 16 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 575 | 575 |
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