Spinach and Artichoke Fromelet
I made a fromelet for breakfast.
I decided to call this thing I made a fromelet because I wasn’t sure what to call it at first. I mean, this dish does not have a filling and the ingredients are in the egg batter so…it’s not quite an omelet. It’s made in a 6” skillet so it is thick, but it’s not thick or big enough to be a “frittata”. That’s why it is a FROMELET. (If you want to be serious about it, it is technically an omelet but fromelet just sounds better.)
This fromelet tastes a little like a spinach and artichoke dip, that classic American food thing you typically snack on while watching
Almost.
For 1 serving:
- 2 eggs
- 1 tbsp. sour cream
- 1 c. chopped spinach leaves, lightly packed
- 1/4 c. finely chopped marinated artichoke hearts (from the jar)
- 1 tbsp. finely grated Parmesan cheese
- 1/8 tsp. ground pepper
- 1/8 tsp. red chili pepper flakes
- 1 tbsp. butter
Whisk together eggs and sour cream until well incorporated and creamy. Stir in the remaining ingredients, except the butter. In a small non-stick skillet (6” to 8”), melt the butter over medium-high heat. Pour in the egg mixture. Tilt the pan so the mixture is spread evenly in the pan. Allow it to cook enough so the mixture stays together, about two minutes. Loosen the sides with a spatula, fold over in a half to see if it is golden brown. Continue cooking until the egg mixture is set.
Pro-tip: Top that sucker off with some more sour cream. And add some hot sauce.
Some omelet recipes that are probably too fancy for game day:
- Jacques Pépin’s pressed caviar and sour cream omelet
- Truffle omelet
- Crab omelet with foie gras butter
- Omelet aux girolles
