Veggie Omelettata

 This is a simple simple spinach omelettata topped with Kite Hill Foods chive cream cheese + Better Bean Co. cuban black beans

This is a simple simple spinach omelettata topped with Kite Hill Foods chive cream cheese + Better Bean Co. cuban black beans

Question Of The Day: What happens when an Omelet and a Frittata get married, become one flesh as the Bible teaches, and have an egg child?

Answer: An OMELETTATA is born!!!

This is a single serving egg dish designed for those who are terrible at making omelets or who are just too frightened to even attempt to make/flip an omelet.

I fall into this category, so this happened one day.

Ingredients: 

  • 1 egg
  • 1/3-1/2 cup egg whites
  • Splash of Milk
  • Onion, chopped
  • Green bell pepper, chopped
  • Spinach, one small handful
  • Arugula, one small handful
  • Tomato, 1-2 slices chopped
  • Garlic Powder (I used Trader Joe's brand)
  • Lawry's seasoning salt (or regular salt)
  • Pepper
  • Salsa

Directions:

  1. In a small bowl, whisk the egg + egg whites with a splash of milk.
  2. Preheat the broiler on your oven to a low broil.
  3. Spray a small skillet with olive oil nonstick spray. Turn the stove on to medium heat. Sauté the onions + green pepper for a minute or two.
  4. Add in the chopped tomatoes + spinach + arugula. Sprinkle in some garlic powder + Lawry's seasoning salt + pepper. Cook until the leaves are wilted.
  5. Pour in the whisked eggs. 
  6. Cook until the bottom of the eggs is set. As you would for cooking an omelet, slightly lift up the edges of the eggs and tilt the pan around to get the uncooked eggs underneath touching the pan. 
  7. When the bottom is set and the top is still wet, put your skillet in the oven under the broiler. Keep an eye on it so it doesn't burn. Take it out after a couple minutes or just until the top is set and not wet anymore.
  8. Transfer to a plate, and top with salsa and any extra salt/pepper if desired.