Spinach Burrata Omelet with Avocado Salad
User Reviews
5
Spinach Burrata Omelet with Avocado Salad
Description
This omelet is prepared by whisking eggs with water, salt, and black pepper until aerated, then cooking in coconut oil on low heat without stirring to form a tender egg base. Fresh baby spinach is layered on while the eggs are nearly set, followed by soft burrata cheese pulled apart to melt inside the omelet. The omelet is folded carefully to enclose the filling and gently cooked until the cheese softens and the spinach wilts.
The accompanying salad is made from torn butter lettuce dressed with olive oil and white balsamic vinegar, topped with thin slices of ripe avocado, providing a fresh, tangy contrast. The choice of burrata adds a creamy, rich texture that melds well with the bright greens and the buttery avocado slices. Cooking gently on low heat ensures the eggs stay tender instead of browned or tough.
Ingredients
- 5 egg large
- 2 tablespoons water
- pinch salt
- pinch black pepper
- 1 tablespoon coconut oil
- 1 cup baby spinach
- 4 ounces burrata cheese
salad
- 3 cups butter lettuce torn
- 1 tablespoon olive oil
- 2 teaspoons white balsamic vinegar
- 1/2 avocado thinly sliced
Instructions
- 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.
User Reviews
Overall Rating
5
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