Thursday, June 14, 2012

Strawberry Spinach Omelet

Strawberry and Spinach Omelet

Every Saturday morning Mark, Chloe, and I get up early and go for a little family run. Its the only day of the week that Mark and I can workout together and I really look forward to it (its usually what gets me through my Friday workout). We usually go over to Uptown and run around Lake Calhoun, or we run a loop around our apartment building.

A couple weeks ago Mark and I decided it would be nice to it change up a bit. Now that the weather is nice and the farmers markets are finally opened, we thought it would be fun to take Chloe downtown and run around the city until the market opened.

We went to the Mill City Farmers Market and decided that this trip would be to scope it out. It was our first time ever going to this particular market and we were a little overwhelmed (and excited) at the size and number of vendors. However, we knew going in that we wanted some kind of leafy greens, and I was ecstatic to learn that the first of the seasons strawberries were available.

After doing a walk through we settled on getting some spinach and strawberries. Then Mark noticed a stand of bread. What can I say..... We love bread! So we picked up a sourdough and barley loaf. This was quite the treat for us because we usually stick to Ezekiel bread, so the loaf didn't last long. We made one final purchase of honey. Mark is a sucker for honey and after the vendor let him sample some, he had to buy! On the way back to the car, I was already conjuring up ideas for the strawberries.

Farmers Market Swag
After brainstorming the rest of the day I finally decided on an omelet. I had come across the idea of a fruit omelet online and I was intrigued! So for our lazy Sunday morning breakfast, the strawberry spinach omelet was born. 

Strawberry Spinach Omelet

Serves 2


3 eggs

1 egg white

1 cup strawberries (cleaned and chopped)

1 cup spinach (cleaned and chopped)

2 tsp honey divided

1 tsp cinnamon optional


Spray a medium sized skillet with cooking spray and heat on stove over low heat.

While your skillet is heating, clean and chop strawberries and spinach, place in a bowl and toss with 1 tsp honey.

In a separate bowl, beat eggs and egg white lightly.

Once skillet is heated pour beaten eggs into pan. After about 3 minutes check to see if the center of the eggs is set.

After the center of the eggs is set, place strawberry and spinach mixture onto one half of the eggs and carefully flip the other half of the eggs over the mixture.

Spread other teaspoon of honey on top of omelet and sprinkle with cinnamon, if desired.

Allow omelet to cook to your liking and split onto two plates. 

Serves with toast, jam, and coffee.

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