This recipe is a fun twist to regular omelets. Here in the Pacific Northwest we have access to highquality smoked wild salmon. If you can’t find it you can use leftover cooked salmon instead. I like to add fresh organic cheese from my local farmers’ market. Use organic feta cheese if you don’t have access to fresh cheese, or omit it altogether. Other vegetables you can add to the filling include sautéed zucchini, cooked chanterelle mushrooms, or sautéed spinach.
To make the omelets, begin by heating a 10-inch skillet over medium-low heat (I use cast-iron for its natural nonstick properties). Crack the eggs into a blender, add the spinach, and purée. Add the butter to the hot skillet. When the butter has melted, add half of the egg-spinach purée and cook for 60 to 90 seconds on each side.
Transfer the omelet to a warm plate, add 2 tablespoons of the smoked salmon, 2 tablespoons of the cheese, and 1 tablespoon of the chives to one side of the omelet then fold it over. Season the omelet with sea salt and freshly ground black pepper. Repeat the process to make the second omelet with the remaining ingredients. Serve immediately.
This nutrient-packed breakfast will keep you going strong all morning long. It is a great way to use up leftover cooked beans. Use any beans you have on hand, such as plain cooked black beans, baked beans, or Mexican spiced pinto beans. If you have leftover sautéed kale, chard, or collard greens, use them in place of the spinach, or use thawed frozen spinach. I like that I can put this meal together in minutes and then let it cook while we are getting ready in the morning.
Bring a pot of salted water to a boil, add the greens, and blanch for 2 to 4 minutes. Remove with a slotted spoon and transfer to a colander to drain. Transfer the drained greens to a cutting board and chop finely.