Name: Family-Size Spinach and Herb Cream Cheese Omelet with Home Fries
Total time: 55 min
Ingredients: 2 pounds Yukon gold potatoes, unpeeled, cut into ½-inch pieces; 3 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter, divided; 1¼ teaspoons plus ⅛ teaspoon table salt, divided; 1 teaspoon pepper, divided; ½ teaspoon smoked paprika; 6 ounces (6 cups) baby spinach, chopped coarse; 2 garlic cloves, minced; 3 ounces cream cheese, softened; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh chives; 8 large eggs

Why This Recipe Works

Making a single omelet that was big enough for four people made breakfast for dinner even easier.

Before You Begin

Serve with fresh fruit.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Toss potatoes with melted butter, 1 teaspoon salt, ½ teaspoon pepper, and paprika on rimmed baking sheet. Roast until potatoes are tender and browned, 25 to 28 minutes.

Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add spinach and garlic and cook until wilted and skillet is dry, about 4 minutes. Stir in cream cheese, dill, chives, ⅛ teaspoon salt, and ¼ teaspoon pepper. Transfer spinach mixture to bowl and cover to keep warm.

Whisk eggs, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in bowl. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add eggs and cook, stirring, until mixture is thickened, about 2 minutes. Spread eggs to even layer and cook until bottom of omelet is just set but top is still runny, about 1 minute. Cover skillet; reduce heat to low; and cook until top of omelet begins to set but is still moist, 4 to 5 minutes. Spread spinach mixture evenly over eggs and fold omelet in half. Cut into wedges and serve with potatoes.