Ingredients
Units
Scale
- 6 eggs plus 1/3 cup milk, lightly beaten
- 3 cups fresh baby spinach
- 2 small sweet onions, sliced
- 4 potatoes, boiled until fork tender
- 2 tbs. olive oil, divided
- 1 tsp. sugar, divided
- 1 tsp. salt, divided
- 1 tsp. course black pepper, divided
- 1 tsp. Korean red pepper flakes (Gochugaru), divided
- 1/2 teaspoon fresh grated nutmeg, divided
- Swiss cheese, sliced
- Fresh scallions, chopped for garnish
- Italian parsley, chopped for garnish
Instructions
- Preheat Oven 350 degrees F.
- Boil the potatoes, with or without the skin, until fork tender. Drain and cut into cubes.
- Place the sliced onions in a large heated, dry, cast iron pan. Sprinkle with sugar and 1/2 teaspoon each of salt, black pepper, Korean red pepper flakes (Gochugaru) and grated nutmeg.
- Let the onions get a nice golden color and then add 1 tablespoon of olive oil and toss.
- Add the cubed potatoes to the onions and toss.
- Let the potatoes get a nice golden color.
- Add the rest of the spices and another tablespoon of olive oil. Toss again.
- Add the beaten eggs and let cook until set- about 12 - 15 minutes on a medium heat.
- Place the sliced cheese on top of the omelet, a small drizzle of olive oil and a bit extra of fresh ground black pepper.
- Place the omelet in the oven and cook for about 20 - 25 minutes, until the cheese melts and the omelet is cooked through.
- Garnish with fresh chopped scallions and parsley. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 min
- Category: Breakfast
