Friday, April 13, 2012

Bob Evans Anyone? Spinach Onion Omelet

Do you ever eat at a restaurant somewhere and wish you could make the item you just ate at home?

I do that all the time....

And my trip to Bob Evans was a simple recreation in my own home. Have you ever had their Spinach Onion Omelet? Something so simple that packs a powerful punch.


This is my version of Bob Evans spinach and onion omelet.

Only four ingredients to make the palate happy.....fresh spinach, sharp white cheddar cheese, liquid egg, and onion. Oh and, a little butter for the skillets.

I used a medium sized skillet to saute the spinach and onion in a little butter (maybe 1/2 TBS). I left the butter melt over medium heat and threw in two small handfuls of spinach and 1/4 c. chopped onion. I lightly sprinkled in celery salt and pepper. I sauteed the mixture until the spinach was wilted. It doesn't take long, just a couple minutes.
I used a small skillet for my liquid egg with a little butter in the bottom. I also cooked this on medium heat. I swirled the skillet until all the egg was set and cooked. Turn off heat. On one half of the egg I placed the spinach and onion mixture along with a very light sprinkle of sharp white cheddar cheese. Then I folded the egg over, plated it, and then sprinkled just a little more cheese on top.

There you have it.....a Bob Evans Spinach Onion Omelet (my way).

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