Skillet Frittata / Spanish Omelette

Ever since I've started watching Parks and Recreation, the dormant Ron Swanson in me wants to eat breakfast food all day.

I recently decided to take up that fantasy and make myself the most delicious dinner-worthy omelette. This would be no 2-minute dish. Seasoning would not be a measly salt-and-pepper. There would be no cracking-the-egg-over-the-pan. Not on my watch

After a lot of research, I decided to make my own version of a Spanish Omelette, slightly modifying the traditional version to suit my palette (i.e no gross raw tomatoes please). Not to mention, this has got to be one of the healthiest meals I have ever made myself!!

First, fry up some onions and garlic on a skillet with some olive oil. 

Add your veggies and cook until it is well done. Arrange them in an evenly-spread layer.

Pour the seasoned and beaten eggs over the veggie mixture. 

Cover with a glass lid and let it sit on very low heat so that the top portion of the eggs are cooked. When it is almost done, top with shredded cheese and cook for a little longer until the cheese melts. 

Use a spatula to gently detach the eggs from the skillet and slide it onto a plate, again - very gently. this dish is quite delicate and tears easy.

Ingredients:

3 Medium Size Eggs

1 small Onion

3 pods of Garlic

1/2 red/yellow pepper

1 Jalapeno

Spinach leaves ~1/2 cup

1/4 cup  any shredded cheese

Splash of Milk

1 tsp dried oregano

1 tsp red pepper flakes

Pinch of turmeric -- optional

Salt and Ground Pepper to taste

Olive Oil as needed

On the side: any sliced fruit - Apples, Pears, Kiwis, Watermelon, Peaches.. all good!

1. Finely chop the onion, garlic pods jalapenos, red pepper, spinach into small pieces. Heat up some olive oil in a skillet and fry the onions and garlic, until the onions are transparent. Add a bit of salt to these to keep the onions moist. After about 3 minutes toss in the red peppers, jalapenos and the spinach to the skillet. Turn the heat low and stir occasionally while the veggies just cook for about 5 minutes. 
2. While these are cooking away, break open the 3 eggs in a large bowl. You can probably use just one yolk and discard the other 2 if you wish. Beat the eggs just a bit until the yolk mixes in. Add the salt, pepper, oregano, red pepper flakes, turmeric and beat a bit more. Adjust the salt as needed since we have already added some salt to the veggies. Pour in the splash of milk, half the cheese the and beat until everything is well mixed and looks a bit frothy.
3. Keep an eye on your veggies. When they look like they are cooked, pour the egg batter into the skillet and just roll the batter around the pan so that all the veggies are covered. Sprinkle the remaining cheese over the omelette. Turn up the heat just enough to cook the eggs. Take a glass lid and cover the skillet so that the top of the omelette cooks as well.  The glass lid just helps you see how things are coming along.  Again, please keep an eye on the heat so that the bottom of the omelette doesn't burn. 
4. Use a spatula to gently lift the edges of the omelette to see how far its cooked. Once the top of the eggs look like they are cooked through, gently run a spatula around the edges and center of the omelette to just unhinge it from the pan, taking a LOT of care to not tear it in places. Again, very gently slide it onto a large plate. Tuck in and enjoy with  a fruit or some tea!