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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

Peel and dice the potato into small cubes, about 1/2 inch in size.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 7

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.

Step 8

Cook the omelette for 2-3 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.

Step 9

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.

Step 10

Cook for an additional 1-2 minutes, then slide the omelette onto a plate.

Step 11

Repeat the process with the remaining egg mixture and filling to make the second omelette.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(688.2g)

Amount per serving	% Daily Value*
Calories	1277.0

Total Fat 92.1g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 10.8g
Cholesterol 1184.3mg	0%
Sodium 2295.9mg	0%
Total Carbohydrate 52.0g	0%
Dietary Fiber 6.7g	0%
Total Sugars 5.6g
Protein 58.7g	0%

Vitamin D 266.8IU	0%
Calcium 309.4mg	0%
Iron 11.0mg	0%
Potassium 1813.8mg	0%

*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.

Source of Calories

Fat: 65.2%

Protein: 18.5%

Carbs: 16.4%