Florentine Omelet Recipe

Beat eggs

Crack the eggs into a medium bowl. Add the milk, 1/2 tsp salt, and the black pepper. Whisk until homogeneous and slightly frothy (about 20–30 seconds).

Heat pan

Place a nonstick 8–10 inch skillet over medium heat. Add the butter and 1 tsp olive oil. Allow butter to melt and foam but not brown (about 1 minute). Swirl to coat the pan.

Wilt spinach

Add the minced garlic to the hot pan and sauté for 15–20 seconds until fragrant. Add the baby spinach and a pinch (about 1/4 tsp) of salt. Cook, stirring, until just wilted, about 1–2 minutes. Add lemon juice and remove the wilted spinach to a small bowl. Keep the pan over medium heat.

Blister tomatoes

In the same skillet (add a tiny drizzle of oil if the pan is dry), add the halved cherry tomatoes cut-side down. Sprinkle with a pinch of salt and the red pepper flakes. Cook without moving for 1–2 minutes until the cut side is blistered and starting to caramelize. Toss briefly, then remove from the pan and set aside with the spinach.

Crumble feta

Crumble the feta into a small bowl and set aside for quick assembly.

Reduce heat to medium-low. Add another small knob (about 1/2 tbs) of butter to the pan and swirl to coat. Pour the beaten eggs into the skillet, tilting the pan so the eggs spread evenly. Let the eggs set undisturbed for 15–20 seconds, then gently pull the edges toward the center with a heatproof spatula, letting uncooked egg flow to the edges. Continue this gentle lifting and tilting until the top is mostly set but still slightly glossy (about 1–2 minutes total).

Evenly distribute the wilted spinach and blistered cherry tomatoes over one half of the omelet. Sprinkle the crumbled feta on top of the vegetables. Using the spatula, fold the empty half of the omelet over the filling and gently press to seal. Cook for another 15–30 seconds to warm the filling through without overcooking the eggs.

Carefully slide the omelet onto a plate seam-side down.

If the pesto is thick, thin 2 tbs pesto with up to 1 tsp olive oil to a drizzleable consistency. Spoon or drizzle the pesto over the folded omelet in a decorative pattern (about 1–2 tbs pesto per omelet).

Serve immediately with mixed salad greens dressed lightly or a side of breakfast potatoes. Garnish the greens with the optional lemon wedge for squeezing over the salad or tomatoes.