Also known as your new favorite quick dinner of the year.
New year, new you—and burrata in your omelet.
(Already the best year ever.)
If you haven’t tried burrata with eggs yet, you’re missing out. I’m starting the year by sharing an egg dish because eggs are likely my favorite food and the item I eat most often. I enjoy them many ways (just not runny scrambled eggs), and I eat both yolks and whites with equal enthusiasm.
That said, if you’re watching your intake after the holidays, you can use fewer yolks or more whites—January makes us practical, right?
I often add a handful of spinach to the center of the omelet because it’s an effortless way to add vegetables. The spinach steams under the burrata’s creamy blanket, so it’s easy—and delicious—to eat.
Note: this omelet serves two. It could feed one very hungry person, but I usually make it for two and serve it with torn butter lettuce and sliced avocado. Butter lettuce and avocado pair beautifully—the texture is soft and rich.
Breakfast for dinner is a weekly fallback at our house: quick, satisfying, and far better than ordering in. This meal is filling and simple to put together. I sometimes have it for breakfast too, when I manage to be organized—rare, but it happens.
And seriously—burrata makes everything better.
Spinach Burrata Omelet with Avocado Salad
Yield:
2
20 minutes
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Ingredients
- 5 large eggs
- 2 tablespoons water
- pinch salt and pepper
- 1 tablespoon coconut oil
- 1 cup baby spinach
- 4 ounces burrata cheese
Salad
- 3 cups torn butter lettuce
- 1 tablespoon olive oil
- 2 teaspoons white balsamic vinegar
- 1/2 avocado thinly sliced
Instructions
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Place the eggs and water in a bowl and whisk until combined. Season with salt and pepper and whisk well to incorporate air into the eggs.
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Heat a large skillet over low heat and add the coconut oil, coating the pan. Pour in the eggs and tilt the pan so the mixture covers the bottom. Let the eggs cook, undisturbed, until mostly set; tilt the pan or lift the edges so uncooked egg runs underneath and cooks without flipping.
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When the eggs are almost set, add a handful of spinach to the center and pull the burrata apart over the spinach so it melts into the center. After about a minute, fold the omelet in half gently. Cover briefly or continue cooking until the cheese is melted and the spinach is wilted.
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Remove the omelet from heat and let it rest a minute before slicing in half to serve.
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Toss the butter lettuce with a pinch of salt and pepper, olive oil and white balsamic vinegar. Top with sliced avocado and serve alongside the omelet.
Breakfast
American
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I appreciate you so much!
See? This is so much better than a smoothie.