Sauteed spinach is an excellent partner for eggs, whether scrambled, fried or poached. It is especially delicious tucked into a big, fluffy omelet. Crispy, salty bacon and gooey, melted cheese are all the embellishments you’ll need — but we’ll never say no to a dollop of sour cream to gild the Lily. It’s also delicious served with fresh salsa.
Spinach and Bacon Omelet with Cheddar Cheese
4 thick slices applewood-smoked bacon, cut into bite-size pieces
1 Tbs. minced shallot
4 cups (4 oz./125 g.) packed baby spinach, rinsed but not dried
Kosher salt and freshly ground pepper
6 large eggs
2 Tbs. unsalted butter
1/2 cup (2 oz./60 g.) shredded sharp Cheddar cheese
Sour cream for serving (optional)
In a large frying pan, preferably nonstick, fry the bacon over medium heat until crisp and golden, about 4 minutes. Transfer to paper towels to drain. Pour off all but 2 teaspoons of the fat in the pan.
Add the shallot to the pan with the bacon fat and cook over medium heat, stirring often, until softened, about 1 minute. A handful at a time, add the spinach, cooking until the first batch wilts before adding another handful. Cook all of the spinach until tender, about 2 minutes. Season with salt and pepper. Drain the spinach mixture in a sieve, pressing gently to remove excess liquid. Transfer to a cutting board and coarsely chop. Set aside.
Preheat the oven to 200 degrees F (95 degrees C). In a bowl, whisk together the eggs, 2 tablespoons water, 1/4 teaspoon salt, an d a few grinds of pepper just until thoroughly blended. Do not overbeat.
In the same frying pan, melt half of the butter over medium heat until hot. Tilt the pan to cover the bottom evenly with butter. Add half of the egg mixture and cook until the eggs have barely begun to set around the edges, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center, tilting the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds. Repeat this process two more times. When the eggs are almost completely set but still slightly moist on top, sprinkle half of the cheese over half of the omelet. Scatter half of the cooked bacon and half of the spinach over the cheese.
Using the spatula, fold the untopped half of the omelet over the filled half to create a half-moon shape. Let the omelet cook for 30 seconds more, then slide it onto a heatproof serving plate. Keep warm in the oven. Repeat to make a second omelet in the same manner. Serve at once with sour cream, if desired. Serves 2-4.