The other day I made Green Pasta Salad w/ Spinach & Greek Yogurt for St. Patrick's Day. I may have made enough to feed an army while living alone, though! I don't like eating the same thing every day and absolutely must find something else to do with this. And it might sound a little far fetched to throw pasta into an omelette? But there really isn't anything that I wouldn't toss into an omelette, anyway. After all, spinach, potatoes, tomatoes, and avocados are typical omelette ingredients. I even put Greek yogurt dip on everything, including more of it on top of this spinach omelette today. It's really the pasta that's the unusual ingredient here. Although eggs and pasta do actually go well together. So, really it's not that far fetched!
Really, the test of a good meal really boils down to the taste. And, while I probably wouldn't ordinarily heat up cucumbers and that is kind of a bizarre thing to bite into unexpectedly? The concept of a pasta salad omelette is actually quite delicious! Especially with the spinach Greek yogurt sauce both in the omelette on the pasta salad and dolloped on top of the omelette with freshly sliced avocados.
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Variations of Spinach Omelette
Omelettes are a great way to utilize leftovers. Anything from leftover rice, quinoa, lentils, and even pasta salad here can be wrapped in an omelette. Eggs have a particularly light taste that goes well with a wide variety of other flavor profiles. So, really the sky is the limit in terms of what you can toss into an omelette and have it still be delicious!
This St. Patrick's Day Spinach Omelette is a prime example of how to repurposed leftovers into something fun and new. It consists of pasta salad naturally green Spinach Greek Yogurt Sauce, potatoes, cucumbers, tomatoes, and avocados all wrapped in a lightly toasted omelet with additional Spinach Greek Yogurt Sauce and avocados dolloped on top. Feel free to mix and match in your own leftovers or make both the Pasta Salad and the leftover omelet recipes.
Cook Brown Rice w/ Broccoli, Bell Peppers, & Rice Wine. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
I also made Green Tartar Sauce w/ Greek Yogurt & Spinach for this dish. It takes about 15 minutes to toss together and is a great alternative for Mayonnaise-free tartar sauce or even just a spinach dip for any occasion.
Cook Omelet
Preheat a skillet on medium with a splash of olive oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though.Use just enough so that your eggs don't stick.
Meanwhile, crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan and reduce heat to low.It should sizzle a bit when you add the eggs, but shouldn't immediately deep fry. If it cooks too quickly, remove from heat and gradually reheat until low again.
Add quinoa evenly across the eggs and add the lid.
Cook covered until barely set, about 5-10 minutes.The goal is to achieve a golden brown on the bottom of the eggs, cooked through the center, while still slightly runny on thee top. Depending on your stove and type of skillet, you may need to turn the temperature down if they're cooking too quickly or up if they're taking too long.
With a large spatula, gently fold one half of the omelet over to make a half circle.If it wasn't entirely set, some egg may drain out as you do this. If that happens, you can add the lid and continue to cook until set. Flip to the other side if it begins to brown too much.
Dollop spinach dip and avocado on top of the omelet. Sprinkle with a dash of salt and pepper.
Serve immediately.
Tips, Tricks, & Notes
For more tips and tricks to making omelettes check out my article on The Fundamentals of Making Omelettes. Particularly why I don't recommend seasoning or adding milk, cream, and other thinning agents to the eggs before cooking, how to prevent the eggs from "turning grey," and why adding cheese at the wrong time can prevent the eggs from setting properly.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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