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Fresh Egg Omelette with Sweet Onion Marmalade Spinach

Fresh Egg Omelette with Sweet Onion Marmalade Spinach

The ultimate comfort food, the Fresh Egg Omelette with Sweet Onion Marmalade Spinach is a delicious blend of flavors that will satisfy any craving. With its creamy texture, fresh ingredients, and a hint of sweetness, this easy weeknight dinner is sure to impress. Make it tonight for a delightful dining experience!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 farm eggs Farm Eggs
  • 2 turns White Pepper
  • 3 turns Sea Salt
  • 1 cup Spinach Leaves Fresh, picked off stems.
  • 1/4 cup Sweet Onion Marmalade
  • 1 Cheddar Cheese
  • 1 medium White Onion Julienne for sautéing.
  • 1 Splash Cider Vinegar
  • 1 Tomato Vine-ripened, sliced.
  • 1 tablespoon Olive Oil Extra virgin.
  • Pepper Melange Freshly cracked.
  • Sea Salt To taste.
  • Spicy Basil With tender stems.
  • Chives Fresh.

Equipment

  • Skillet
  • Chef's Knife
  • Frying pan
  • Wooden Spoon

Method
 

  1. Start by heating a frypan over medium heat. It’s essential to keep the temperature controlled; high heat can damage non-stick coatings. A gentle sizzle is what you’re aiming for as you proceed.
  2. Add a tablespoon of olive oil to the pan, letting it warm up before pouring in the eggs. Watch carefully to ensure they don’t burn, as a lovely golden color is what we want.
  3. As the eggs begin to set, use a firm grip on the handle and gently roll the eggs around the edge of the pan. This creates a thin lip that will help form the classic omelette shape.
  4. With a rubber spatula, carefully flip the edges of the eggs toward the center repeatedly. This motion allows the uncooked eggs to flow into the cooking area, ensuring they cook evenly.
  5. When the omelette is about 90% cooked, run the spatula underneath to check for sticking. If it releases easily, it’s time for the fun part.
  6. With a swift rolling motion, flip the omelette in the pan. If you're not ready for that leap, gently slide it onto your spatula and return it upside down to the pan.
  7. Immediately sprinkle in your cheddar cheese and any other cooked fillings, like spinach or onion marmalade, before sliding the omelette out onto a plate.
  8. For the sweet onions, julienne the white onion and place them in a saucepan with just enough oil to start cooking. Stir on medium heat until they turn translucent.
  9. Once they are soft, reduce the heat to low and allow them to cook slowly. Stir every 10 minutes until they are incredibly sweet, patience is key here.
  10. Season the onions with a splash of cider vinegar to taste, adding a lovely acidic note.
  11. Slice the tomato into rounds and use them to garnish your finished omelette, alongside the sautéed onions and fresh herbs like chives and spicy basil.
  12. Serve the Fresh Egg Omelette with Sweet Onion Marmalade Spinach warm, and enjoy the delightful combination of textures and flavors!

Notes

Leftover omelettes can be stored in an airtight container in the fridge for up to three days. To reheat, simply warm in a skillet.