Tasty Concoctions Spinach-Peach Omelet
Contrary to what you might think, omelets are not difficult to make. By following the easy steps below, the omelet just went from a fancy Sunday brunch kind of an event to an every day possibility. You could easily substitute canned peaches in this recipe and eliminate the step of having to cook the peaches first.
1 peach, pitted and thinly sliced, plus additional slices for garnish
2 tablespoons sugar
2 tablespoons water
2 large eggs
1 tablespoon milk
1 teaspoon chopped fresh basil
Kosher salt, to taste
Chef Belinda Grains of Paradise or freshly ground black pepper, to taste
1 teaspoon butter or olive oil
1⁄4 cup packed spinach leaves
In a saucepan over medium-low heat, cook the peaches, sugar, and water until peaches are soft but not falling apart. Drain and set aside. In a medium bowl, whisk together the eggs, milk, and basil; season with the salt and spice blend. In an 8-inch omelet pan over medium heat, add the butter. Add egg mixture and reduce temperature to medium low. Let eggs cook for about 30 seconds until just starting to set. With a heat-resistant spatula, lift the sides of the omelet and tilt the pan to let uncooked eggs run under the omelet. Do this all the way around the omelet until it is set (no longer runny). Spread the spinach on one side of the omelet and place the sliced peach on top of the spinach. Using the spatula, fold the other side of the omelet over onto the peach slices. Transfer to a plate and serve. Garnish with additional peach slices.In the bowl of a stand mixer, cream the butter until it is a pale yellow Add the sugar and continue beating until thoroughly mixed. Add the egg and vanilla. Add flour mixture, alternating with the milk, until well-mixed.
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Recipes and photos from:
Just Peachy by Belinda Smith-Sullivan
Photography by Mark Boughton