the fridge? Use any cheese you have on hand
No Gouda in
SPINACH AND GOUDA OMELET
WITH CROUTONS Omelets are always a great way to use up extra eggs. The buttery croutons become a crunchy surprise inside.
PREP TIME 7 MIN. – COOK TIME 8 MIN. READY IN 15 MIN. – SERVINGS 2
2 slices white bread 2 tbsp butter 2 oz aged Gouda cheese
1 tbsp dill 3 large eggs 2 tbsp milk 1 cup baby spinach
STEP 1 Trim the crusts off the bread and discard. Cut bread into ¼-inch cubes. In an 8-inch nonstick skillet or omelet pan, melt 1 tbsp butter on medium. Add the bread and cook 3–4 min., until golden
brown and crisp, stirring constantly. Transfer to a plate and wipe out the skillet. STEP 2 Shred the Gouda and chop the dill. In a medium bowl, whisk the eggs, milk, salt, and pepper until well combined. STEP 3 In the same skillet, melt the remaining butter on medium. Add egg mixture and cook 1 min., pulling set eggs from edges with rubber spatula to let runny eggs flow to bottom. Cook another minute without stirring. STEP 4 Once egg is mostly set on top, add the spinach, cheese, and half of the croutons down one side of omelet. Cook 1 min., until cheese begins to melt. Remove from heat and fold other half of omelet over filling. Transfer to a plate and sprinkle with dill and remaining croutons.
Per serving: 464 calories, 33g fat, 18g saturated fat, 411mg cholesterol, 515mg sodium, 17g carbohydrate, 1g fiber, 3g sugar, 25g protein
FEBRUARY 2018 39
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