Spinach and Cheese Omelet with Farm Fruit Salad in Champagne Vinaigrette
Spinach and Cheese Omelet with Farm Fruit Salad in Champagne Vinaigrette might be just the main course you are searching for. This recipe serves 1. This recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains around 23g of protein, 62g of fat, and a total of 929 calories. It will be a hit at your new year eve event. Head to the store and pick up kosher salt, champagne vinegar, grapeseed oil, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It is a good option if you're following a gluten free diet.
Instructions
For the omelet: In a large bowl, whisk the eggs until well-whipped.
Add the chives, thyme, salt and pepper, whisking together. Next, in a nonstick omelet pan over medium-high heat, add the oil and allow the pan to heat until hot. Turn the heat off, add the spinach and toss: This step should be done quickly, being careful not overcook or wilt the spinach. Next, place the same pan over high heat, allow the pan to get hot, reduce the heat to medium, and add the whisked eggs. Once the eggs have been added, continue to cook over medium heat, folding the exterior towards the middle of the pan. This folding and blending will ensure that the eggs cook evenly and do not brown. Once the eggs are almost fully cooked, after 2 to 3 minutes, add the spinach and cheese to the center of the eggs. Then fold one side over the spinach with a spatula and repeat with the other side. Finally, flip the filled omelet over and plate.
For the vinaigrette: In a large bowl, whisk together the chile paste, vinegar, salt, and honey until well mixed, 1 minute. Next, slowly pour in the grapeseed oil, whisking constantly to emulsify. Be sure not add the oil too quickly as this will cause the dressing to break. Taste for seasoning.
To assemble: Toss the fruit with the vinaigrette. Use a slotted spoon to portion the fruit to the plate with omelet and garnish with the sliced mint.