Spinach-Nettle Omelet with Onion Soubise
This interpretation of a classic Sicilian omelet employs stale bread, a little egg, and lots of fresh greens (spinach or nettle leaves). Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
- Total Time:
- Servings: 2
- Yield: Makes 1
- 3 slices (1 inch thick) week-old Tartine Country Bread, torn into 1-inch pieces (3 cups)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 teaspoons unsalted butter
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1 tablespoon finely grated pecorino Toscano cheese
- Pinch of freshly grated nutmeg
- 8 ounces fresh greens, such as spinach or nettle leaves, or a mixture
- 1 large egg, lightly beaten
- Garnish: finely grated pecorino Toscano cheese
Preheat oven to 400 degrees. Toss bread with 2 tablespoons oil and a pinch of salt. Spread onto a baking sheet, and bake until golden brown and crisp, about 15 minutes. Let croutons cool completely. Crush into coarse crumbs using a rolling pin.
Melt butter in a small skillet over low heat. Cook onion, stirring often, until translucent, about 10 minutes. Add heavy cream. Continue cooking until onion is soft and cream reduces by half, about 45 minutes. (This is called a soubise.) Add cheese, and season with salt, pepper, and nutmeg.
Heat 1 tablespoon oil in a large heavy skillet over medium heat until hot but not smoking. Add greens. Remove from heat. Stir and toss greens as they continue cooking until wilted, about 3 minutes. Remove from skillet, and coarsely chop greens. Season with salt and pepper.
Combine 3/4 cup breadcrumbs, the chopped greens, and egg. Heat remaining 2 tablespoons oil in an 8-inch skillet over medium heat until hot but not smoking. Add egg mixture, and distribute evenly in skillet. Cook until edges are crisp, about 6 minutes. Fold omelet in half, and cook for 2 minutes more. Meanwhile, reheat soubise, and transfer to a plate. Top with omelet. Garnish with cheese.