Family-Size Spinach and Herb Cream Cheese Omelet with Home Fries
By Jessica RudolphPublished on June 21, 2022
Time
55 minutes
Yield
Serves 4
Ingredients
2 pounds Yukon gold potatoes, unpeeled, cut into ½-inch pieces3 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter, divided1¼ teaspoons plus ⅛ teaspoon table salt, divided1 teaspoon pepper, divided½ teaspoon smoked paprika 6 ounces (6 cups) baby spinach, chopped coarse2 garlic cloves, minced3 ounces cream cheese, softened2 tablespoons chopped fresh dill 2 tablespoons chopped fresh chives 8 large eggs
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.
Time
55 minutesYield
Serves 4Ingredients
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
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
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.
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