Spinach and Caramelized Onion Omelette

Most residents of New York city (and, I imagine, many other places in the country) have a sacred weekend tradition:  brunch.

We do not eat breakfast on the weekends.  Even if, on any given Friday or Saturday night, we go to sleep at the same time we would on a Monday or a Tuesday, we sleep in that extra hour or two, wake up and think:  Brunch.

And given that we live in a city with about 10,000 restaurants, there is generally one located 1) near your apartment, 2) serving food you like, and 3) that doesn't make you do dishes afterwards.  So it is a relatively rare day that I cook an entire weekend brunch myself (bagels and cinnamon rolls, however, become excellent late night snacks in this confusing little paradigm). 

But when I finally realized that our refrigerator had seven cartons of eggs from our CSA, I had to put my foot down.  So I made a three egg omelette.  And now I have to make 22 more 3-egg omelets to use up our egg stash, but this omelette was so good, I am up to that challenge.  Quick and easy, and you don't even have to get out of your pajamas.  The next time you (gasp) stay home for a weekend brunch, I heartily recommend this.

Spinach and Caramelized Onion Omelette

INGREDIENTS:

2 tablespoons olive oil

2 small or medium white onions, sliced

2 cups fresh baby spinach leaves

1 tsp coarse sea salt

1 teaspoon balsamic vinegar

3 eggs

1 tsp water

DIRECTIONS:

1. In a small saute pan, saute the onions in olive oil on medium heat until translucent (it’s ok if they look slightly charred). Add salt and balsamic vinegar and saute for an additional 5 minutes on low heat. Add the spinach leaves until they wilt.

2. Remove onions and spinach from the saucepan and set aside.

3. In another bowl, mix three eggs with 1 tsp water. Whisk to break yolks and lightly beat.

4. Grease another pan with 1-2 tsp olive oil, and pour eggs in. Stir for 30 seconds, or until eggs start to solidify. Let cook for 3 more minutes without stirring.

5. Pour onions and spinach across half of the omelette. Fold the other half of the omelette over the spinach and onions, and remove the pan from heat. Flip the omelette out onto a plate. Serve.

Serves 1.