Omelette Spinach And Potatoes With Pine Nuts And Bacon

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This is a really hearty breakfast omelette that i created when i had an overabundance of fresh spinach from the farmer's market. it sounds kind of complicated, but it really only takes about 15-20 minutes, perfect for a leisurely weekend breakfast.

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Steps

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Toast the pine nuts in a dry skillet over medium heat until fragrant , and then set aside.

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Add the olive oil and the chopped bacon to the skillet , and cook until the bacon is crispy.

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Add the onion with a pinch of salt , and cook until the onion is soft and translucent , about 5 minutes.

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Add the potato slices with another pinch of salt , and cook for 2-3 minutes.

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Add 2 tablespoon of water to the pan , cover , and cook until the potatoes are tender.

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You may need to add a few more tablespoons of water.

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When the potatoes are tender , add 2 more tablespoons of water to the pan , then add the spinach a handful at a time , adding more as it wilts down.

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When the spinach is nicely wilted , stir in the pine nuts , and remove the skillet from the heat.

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Butter a large non-stick skillet over medium heat.

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Beat the eggs with a pinch of salt until frothy , and add to the skillet.

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Cook the eggs until almost set.

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Spread the filling ingredients over 1 / 2 of the eggs , and sprinkle with bla.

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Ingredients

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pine nuts, olive oil, bacon, onion, new potatoes, spinach leaves, feta cheese, eggs, salt, pepper