Name: Cheesy Spinach Omelet Sandwich
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 6 large eggs; Kosher salt and freshly ground pepper; 3 scallions, thinly sliced; 1 tablespoon unsalted butter; 4 cups baby spinach (about 2 1/2 ounces); 1 baguette, cut crosswise into 4 pieces, each piece split open; 6 to 8 slices provolone, cheddar or American cheese (about 4 ounces); 2 tablespoons mayonnaise-mustard blend; 8 thin slices ham (about 4 ounces); Radishes and olives, for serving

Directions

Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.

Photograph by Andrew Purcell

Cheesy Spinach Omelet Sandwich

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