Chipotle Spinach & Blue Cheese Omelet

An omelet for people who crave flavor! I knew spinach and blue cheese would go well together, and then something made me throw in some chipotle powder and those three things together, along with some fresh basil & tarragon and a bit of onion, well, it’s an omelet I’d make again, and again, and again. I’ve made it twice already and I know I will be making it again because it’s one of those things that I miss after it’s gone. I mean, right after I finish eating it, I am all happy and satisfied, and then later, I just want to go cook another one. It’s creamy, cheesy,  intense, green and earthy and smoky, with just enough pepper to make it dance on your tongue.

This photo is of my second omelet because I couldn’t find my camera after I made the first one … and I was not patient enough with myself to wait until I found the camera to eat. In fact, I wasn’t really patient enough to take the photos of this one to eat … I had to take a bite right away. I just couldn’t wait for that flavah!

Chipotle Spinach & Blue Cheese Omelet

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 omelet 1x

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Ingredients

Scale 1x2x3x

• 2 eggs
• 2 Tablespoons water
• Red Robin Seasoning or salt
• 1/8 – 1/4 teaspoon Chipotle powder (I used 1/4 teaspoon)
• About 1/2 – 3/4 cup shredded Italian blend of cheeses
• 1 – 2 cups fresh spinach leaves, chopped
• 1 – 2 Tablespoons of finely chopped onion
• About 1 Tablespoon blue cheese crumbles
• A few tarragon & basil leaves, chopped
• For the top: snipped chives

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Instructions

1. Prep your ingredients and have them close by.
2. In a small bowl, whisk together the eggs with the water. Sprinkle with Red Robin Seasoning (or salt) and the chipotle powder and whisk some more.
3. Heat an omelet pan or frying pan over medium heat and very lightly butter the pan (or use cooking spray). When the pan is hot, reduce the heat to medium low. Immediately pour the eggs in, sprinkle about half the shredded cheese over, then the spinach, onions, and top with blue cheese and the rest of the cheese. Sprinkle with the chopped herbs. Cover and let cook until the cheese is melted and when you peek underneath, the bottom of the omelet is a beautiful golden brown.
4. Use a spatula to carefully flip half the omelet over onto the other half. Slide from the pan onto a plate and serve hot.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Munching Monday, Tuesday’s Table, Let’s Get Real, What to Do Weekends, The Weekend Social, From the Farm and Hearth & Soul Bloghop.