Food & Cooking Recipes Breakfast & Brunch Recipes Spinach-Nettle Omelet with Onion Soubise Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 8, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 10 mins Yield: Makes 1; Serves 1 or 2 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. Ingredients 3 slices (1 inch thick) week-old Tartine Bakery's Country Bread, torn into 1-inch pieces (3 cups) ¼ 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, plus more for garnish Pinch of freshly grated nutmeg 8 ounces fresh greens, such as spinach or nettle leaves, or a mixture 1 large egg, lightly beaten Directions 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. Rate it Print