15 Minute Spinach Burrata Omelet with Avocado Salad.
Also known as, your new favorite quick dinner in 2017!
New year, new you and burrata in your omelet.
(This is already the best year ever.)
If you haven’t tried burrata with your eggs yet, you are totally missing out. I chose eggs as my first shared dish of 2017 because they are probably my favorite food. Definitely my most consumed food. I love ‘em every which way (except runny when scrambled, because GROSS) and have them every day – and I love the yolks and whites equally!
I don’t discriminate. But you could do a few less yolks or a few more whites since it’s January and, well… you know. Whomp whomp.
I also like to throw a handful of spinach in the center of my omelet because it’s just so simple. It’s an easy way for me to eat vegetables without thinking about it. The spinach steams and is covered in a blanket of cheesy burrata, so why WOULDN’T I eat it?
Also! Point to note. This omelet serves two. I mean, I guess it could serve one if you were super hungry/hungover. But I like to make this omelet for two for dinner and serve it with butter lettuce and avocado. I loooooove butter lettuce and avocado paired together like whoa. It’s so soft! And… buttery.
Breakfast for dinner is a go-to in our house once a week. It’s the thing we make when we have no idea what else to have but don’t want to order out. And this meal is ridiculously filling. Sometimes I have it for breakfast too, but that’s only when I can get my act together, which is precisely never.
But yay for burrata!
Spinach Burrata Omelet with Avocado Salad
- 5 large eggs
- 2 tablespoons water
- pinch salt and pepper
- 1 tablespoon coconut oil
- 1 cup baby spinach
- 4 ounces burrata cheese
- 3 cups torn butter lettuce
- 1 tablespoon olive oil
- 2 teaspoons white balsamic vinegar
- 1/2 avocado thinly sliced
- Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs!
- Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set – I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping!
- Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it’s melty and delicious over the center, because I’m going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melty and the spinach is wilting inside.
- I remove the omelet from the heat and let it sit for a minute before slicing it in half.
- In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.
See? This is so much better than a smoothie.