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Recipe Detail Page
Green Eggs & Ham Omelette
Spring 2021
Bright spinach flavours shine through in this pesto, and starting with frozen eliminates the need to cook down large quantities of fresh spinach. This ham-filled green omelette pays homage to the classic kids’ book that references these unlikely food partners—yet this one is decidedly more grown-up in taste. It’s an explosion of rich flavours and is as ideal for dinner as it is for brunch—maybe more so! There’s enough Roasted Cherry Tomato Sauce for around eight omelettes and enough Spinach Pesto for even more.
Makes 1 omelette, 2 cups (500 mL) Roasted Cherry Tomato Sauce and 2 cups (500 mL) Spinach Pesto
ROASTED CHERRY TOMATO SAUCE
2 cups (500 mL) cherry tomatoes
4 tsp (20 mL) extra virgin olive oil
1 tsp (5 mL) red wine vinegar
Salt and freshly ground black pepper to taste
SPINACH PESTO (see Tip)
1 pkg (300 g) frozen chopped spinach, thawed
1/3 cup (80 mL) grated Parmesan cheese
1/3 cup (80 mL) extra virgin olive oil
1 small clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
3 eggs
1 tbsp (15 mL) butter
1 or 2 thin slices of ham (Black Forest or leftover baked ham)
1 or 2 thin slices of Gruyère or Swiss cheese
1. For the sauce, preheat the oven to 425°F (218°C).
2. On a parchment paper-lined rimmed baking sheet, toss together tomatoes, olive oil, vinegar, salt and pepper. Roast until shrivelled, 25 to 30 minutes. Transfer to a bowl and roughly mash with a potato masher or back of a fork to make a chunky sauce with some whole pieces remaining.
3. For the pesto, squeeze excess liquid from spinach. Combine spinach, Parmesan cheese, olive oil, garlic, salt and pepper in a food processor. Add 1/3 cup (80 mL) water; whirl to blend, stopping to scrape sides with a spatula. If overly thick and pasty, add up to 1/4 cup (60 mL) additional water, whirling again until very smooth and thick.
4. Whisk or beat eggs with 2 tbsp (30 mL) pesto until blended. Melt butter in an 8-inch (20 cm) nonstick skillet over medium-high heat, tilting pan to coat bottom. Pour in egg mixture, shaking pan often and using a heatproof rubber spatula to push cooked egg to sides and allow uncooked egg to flow underneath. Continue until the underside is set but the top is runny 1 to 2 minutes. Reduce heat to medium-low. The top half of omelette with ham and cheese; let cook until cheese begins to melt and top of eggs is set, 2 to 3 minutes longer. Fold and slide omelette onto a plate. Spoon some of the tomato sauce on top.
Makes 1 omelette, 2 cups (500 mL) Roasted Cherry Tomato Sauce and 2 cups (500 mL) Spinach Pesto
TIP The amount of water needed to make this pesto will depend on how much liquid remains in the spinach, but you’ll have the best control by squeezing the spinach first and then adding back only as much liquid as needed. Extra pesto can be refrigerated for up to five days or frozen for a month or more. It’s also great tossed with pasta, spooned on chicken burgers and spread on pizza along with your favourite toppings.
