The Good Doctor’s Leftover Ham and Spinach Omelet
A wonderful way to use up leftover ham from the holidays. Best served in pajamas on a lazy day.
2 eggs per omelet
Leftover cooked ham, cut into small cubes
Washed spinach leaves, trimmed
Shredded gruyere cheese
Salt and freshly ground pepper to taste
Beat eggs until well-blended and just frothy. Heat 1 tablespoon butter in small sauté pan and throw in the onions. Sauté until just beginning to wilt. Throw in a few spinach leaves and continue sautéing until leaves are just wilted. Remove to paper plate. In omelet pan, heat 1 tablespoon butter over medium heat. Add eggs and let cook slightly until edges are beginning to firm up, making sure omelet does not stick. Add ham, onions, spinach, and cheese along mid-left of the omelet, so you can flip the right side of the eggs over onto it. Continue cooking over medium-low flame until eggs are set inside, flipping once midway during cooking. Serve immediately with love and thanks.