Omelette Spinach and Potatoes with Pine Nuts and Bacon
Elevate your breakfast or brunch game with this hearty and flavor-packed Omelette Spinach and Potatoes with Pine Nuts and Bacon. Stuffed with golden sautéed potatoes, crispy crumbled bacon, and wilted baby spinach, this omelette strikes the perfect balance between indulgent and wholesome. Toasted pine nuts and a hint of garlic add a nutty depth and aromatic flair, while fluffy eggs enriched with a splash of whole milk hold everything together in a delicate, golden fold. Quick to prepare in under 35 minutes, this two-serving recipe is ideal for sharing or meal-prepping. Serve it hot for a satisfying start to your day, or pair it with a fresh side salad for a light dinner option. Perfect for lovers of savory breakfasts, this dish is sure to become a new favorite in your rotation!
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Recipe Information
Ingredients
- 6 large Eggs
- 2 cups Baby spinach
- 1 medium Potatoes
- 4 slices Bacon
- 2 tablespoons Pine nuts
- 2 tablespoons Whole milk
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 clove Garlic
Instructions
Peel and dice the potato into small cubes, about 1/2 inch in size.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced potatoes and sauté for 8-10 minutes until golden brown and tender. Remove from the skillet and set aside.
In the same skillet, cook the bacon slices over medium heat until crispy, about 6-8 minutes. Remove and crumble the bacon into small pieces. Discard excess grease, but leave about 1 teaspoon in the skillet.
Finely mince the garlic clove. Add 1 tablespoon of olive oil to the skillet along with the minced garlic and pine nuts. Toast for 1-2 minutes until fragrant and lightly golden.
Add the baby spinach to the skillet and sauté for 2-3 minutes until wilted. Remove from heat and combine with the cooked potatoes, bacon, and pine nuts in a bowl.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat 1 tablespoon of butter in the cleaned skillet over medium heat. Pour in half of the egg mixture, allowing it to spread evenly across the pan.
Cook the omelette for 2-3 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
Once the surface is mostly set, evenly distribute half of the spinach and potato filling over one side of the omelette. Carefully fold the other side over the filling.
Cook for an additional 1-2 minutes, then slide the omelette onto a plate.
Repeat the process with the remaining egg mixture and filling to make the second omelette.
Serve warm and enjoy!
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.6 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 309 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1814 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
