Popeye's Favorite Recipe

Prepare eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 30 seconds).

Cook omelette base

Heat a nonstick 10-inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil. Swirl to coat the pan and prevent burning. When butter is foamy but not browned, pour the beaten eggs into the skillet and let set undisturbed for 20–30 seconds.

Form omelette

Using a heatproof spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Continue until the top is mostly set but still slightly moist (about 1–1.5 minutes). Sprinkle 3/4 cup shredded sharp cheddar evenly over one half of the omelette.

Finish omelette

Using the spatula, fold the empty half of the omelette over the cheese-filled half to form a semicircle. Let cook another 15–20 seconds to melt the cheese through. Carefully slide the omelette onto a warm plate, seam side down.

Cook bacon

Place 4 bacon strips in a cold skillet, then turn the heat to medium. Cook, turning occasionally, until crisp (about 8–10 minutes). Transfer bacon to a paper towel-lined plate to drain, then chop into 1/2-inch pieces. Reserve about 1 teaspoon bacon fat in the skillet if desired; otherwise wipe skillet and proceed with 1 teaspoon olive oil.

Sauté onions

In a medium sauté pan over medium heat add 1 teaspoon olive oil (or reserved bacon fat) and the thinly sliced half yellow onion. Cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer onions to a bowl.

Wilt spinach

In the same pan over medium heat add the 2 packed cups fresh spinach. Cook, stirring, until just wilted, about 1–2 minutes. If very wet, cook an additional 30 seconds to remove excess moisture. Season lightly with a pinch of salt and a grind of black pepper. Combine wilted spinach with the sautéed onions and chopped bacon; mix gently.

Assemble filling inside omelette

Before folding the omelette (after sprinkling cheese but while still slightly moist), spoon the spinach-onion-bacon mixture onto the half of the omelette that has cheese. Distribute evenly, leaving a 1/4-inch border to prevent tearing when folding. Proceed to fold the omelette over the filling and finish cooking as instructed in the Omelette section.

Top with sour cream

Spoon 3 tablespoons of sour cream across the top of the folded omelette in a thin stripe or dollop. If desired, thin the sour cream with 1 teaspoon water or lemon juice for a smoother drizzle. Sprinkle 1 tablespoon chopped chives over the sour cream.

Plate with side

Serve the omelette immediately with the chosen accompaniment: 1 short stack (2) pancakes, a cup of soup, a side salad, or two other side options. Add a lemon wedge on the plate if using; a quick squeeze brightens the spinach flavor.

Notes

All components are timed so the filling is warm and the cheese is melted when served. To serve multiple portions, scale eggs and fillings proportionally (3 eggs and listed filling quantities per serving).