Make This For Dinner This Week!

Spinach & Leek Rolled Omelet with Cherry Tomato Salad

Prep and cook time combined for this dinner was only 30 minutes.  It’s really simple and delicious.  The best part is that the omelet has only 300 calories per serving while still feeling eggy/gooey/cheesy and indulgent!  I adapted from the April issue of Everyday Food magazine.  Martha’s recipe called for 2 packages of frozen spinach, but I substituted one package with a leek that I happened to have on hand.  The mild onion flavor of the leek went really well with the cheddar and spinach.  I also opted to use less cheese to try and cut back on the calories because I was feeling guilty for leaving the egg yolks in.  The cherry tomato salad is dressed very simply with a vinaigrette using olive oil, red wine vinegar, salt, pepper and a bit of dried thyme.

Ingredients:

1 cup milk
1/3 cup all purpose flour
8 large eggs
1 tablespoon dijon mustard
salt and pepper to taste
1 package frozen chopped spinach, thawed and drained
1 whole leek (or a second package of spinach if you want to obey Martha)
1 1/2 cups shredded cheddar (I used more like 3/4 cup and it turned out fine)

Directions:

Preheat the oven to 350 degrees. Coat a 10×15 jelly roll pan with (or a 9 x 13 pyrex will work just fine, resulting in a slightly thicker omelet) oil or cooking spray. Line the bottom of the pan with parchment leaving an inch or 2 of overhang on the SHORT sides. (note that in my photos I messed that part up and left the overhang on the long sides. It’s important to listen to Martha, she knows what she’s doing). Coat the parchment with oil or cooking spray.

Cook the finely chopped leeks in a large sauce pan with a little olive oil over medium high heat until they are soft.

Add the drained spinach and combine. It’s important that you squeeze all the water out of the spinach. Really squeeze it. If you don’t, your end product will be a watery mess. Set aside.

In a large bowl, whisk together milk and flour. Add the eggs, mustard, salt and pepper. Whisk together to combine.

Pour into the pan slowly.

Sprinkle the spinach and leek mixture over top of the egg mixture in an even layer.

Bake until the edges of the omelet are set. About 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted. About 4 more minutes.

Beginning at one of the shorter ends of the parchment, lift and gently roll the omelet over on itself peeling back the paper as you go. (here’s a pick of Martha’s crew doing it the right way, sorry it’s small).

Slice and serve!

Tagged as: cooking