May 2012 – French Omelet

“I am a breakfast-aholic.   Almost any breakfast-related food is particularly wonderful, and for some reason, the best breakfasts are those when you don’t have to jump start your day.  On busy weekdays, I normally make and drink a protein mix in less than 5 min.  But on those luxurious days when we have time to fully enjoy our day, I love a good breakfast in the morning.  The spinach, Swiss, and tomato omelet is a particular favorite because it’s relatively healthy, very easy to make, and extremely yummy.”

French Omelet With Spinach & Swiss Cheese (


  • 2 eggs
  • 1 tablespoon half-and-half or 1 tablespoon milk or 1 tablespoon water
  • salt and pepper
  • 1/2 tablespoon butter
  • 1/3 cup Swiss cheese, grated
  • 1/3 cup sautéed spinach, drained
  • 1 tablespoon sour cream
  • 1 strip lemon peel


  1. 1.     Whip eggs, liquid and seasonings.
  2. 2.     Melt butter in a 10″ non-stick skillet coated with cooking spray over high heat.
  3. 3.     Heat until bubbly.
  4. 4.     Pour egg mixture into skillet.
  5. 5.     Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
  6. 6.     Remove from heat when eggs no longer run but are still quite moist.
  7. 7.     Add cheese and spinach to top half of omelet.
  8. 8.     Fold in half and invert onto a plate.
  9. 9.     Tuck the thin edges under the omelet if desired.
  10. 10.  Let rest 1 minute.
  11. 11.  Garnish with a dollop of sour cream and a strip of lemon peel.
  12. 12.  Makes one omelet.


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