This is just your basic Spinach Omelet recipe. No cheese, no cream,  no ham, nothing from what is known as the French Canon (in terms of Continental cooking). Pair it with a crusty loaf of bread, some good light red wine (like a Beaujolais, Gamay or Bardolino), and it makes for a great brunch or dinner.

Note that you can use fresh spinach, if desired. This time around we couldn’t find it fresh, so we went with frozen and it was just as good.



1 package (10 oz.) frozen chopped spinach
6 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium tomato, washed and chopped
1 tablespoon fresh minced parsley
4 eggs lightly beaten
Salt and ground black pepper to taste


  1. Cook spinach  in a medium-sized pan per package instructions.. Drain well, add 3 tablespoons of the olive oil, garlic, tomato and parsley. Heat, stirring constantly, over medium heat for 5 minutes.
  2.  Add eggs, salt and pepper, Stir to combine.
  3.  Heat, to a sizzling point, the reaming 3 tablespoons olive oil in a 9-inch skillet or frypan (we prefer cast iron, but a nonstick pan will do). Pour in omelet mixture, spreading evenly.
  4.  Cook, covered, over medium heat for 10 minutes. Mixture should be fairly firm when done.
  5.  While omelet is cooking, heat broiler. Place skillet under broiler for 1-2 minutes to set top of omelet. Cut into wedges and serve
    Yield: 4 servings.