Spinach and Spaghetti Omelette

This omelet is great right out of the oven, but also makes great leftovers at room temperature.

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  • Servings: 4 to 6

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  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 5 ounces baby spinach
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 pound dried spaghetti
  • 6 large eggs
  • 1/2 cup sour cream

How to make this recipe

  1. In a large heavy oven-proof skillet, heat the oil over medium heat until hot. Stir in the garlic, 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the spinach and cook, turning with tongs, until the spinach is wilted, about 4 minutes. Remove the skillet from the heat.

  2. Preheat the oven to 400°F.

  3. In a large pot of boiling salted water, cook the spaghetti until al dente. Drain the pasta then toss in the skillet with the spinach mixture.

  4. Whisk together the eggs, sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then pour over the spaghetti mixture in the skillet.

  5. Bake the omelet until the eggs are set, about 20 minutes. Serve hot or at room temperature.

Contributed By Photo © Ian Knauer

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