Cheesy Spinach Omelet Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 21 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 322 milligrams
- Sodium
- 1410 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 2 grams
- Protein
- 28 grams
- Sugar
- 3 grams
- Total: 25 min
- Active: 25 min
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.