This recipe was developed as a result of my partnership with Land O’Lakes, Inc. I’m pleased to be working with them to work toward ending hunger through their Pin a Meal: Give a Meal program with Feeding America. Each “pin” from this post will generate a meal for 10 hungry families. The recipe concept and opinions are all my own.
My husband is a smart guy. He hasn’t accumulated the nicknames The Nutty Professor, MacGuyver, and The Evil Genius for nothing. If something is capable of being fixed, he can do it. He is the original “think outside the box” guy. He comes up with solutions that most folks would never even flirt with. And so, when I was brainstorming for “National Grilled Cheese Month” and he said, “Why don’t you do an omelet grilled cheese?” I listened.
Because HELLO. Omelet meets grilled cheese? How could that possibly be anything other than amazing? As I so often am, I was immensely grateful for having an involved and creative husband when I took a bite of that grilled cheese. Toasted multi-grain bread filled with perfectly oozing melted cheese surrounding a tender, text-book omelet that was wrapped around garlicky spinach, chopped ham, and even more molten liquid cheese. Gosh, I’m glad I married him.
- You can use the same pan for sauteeing the spinach, making the omelet, and then making the grilled cheese. No need to dirty a pan for each step; just wipe the pan clean after the spinach step and you’ll be good to go.
- A perfect omelet is as easy as can be, you just have to remember not to cook it until it’s completely set and dry on top or it won’t be flexible enough to fold over the fillings. Remember it’ll still be on heat when you’re toasting the bread and melting the cheese for the sandwich.
- Speaking of making the omelet, the real trick is to use a flexible, heat-proof spatula in a non-stick pan. You gently lift the cooked portion of the egg and tilt the pan so the liquid, uncooked portion can run under that which is already set. In many ways, it’s like scrambling eggs, but you want it to hold together when all is said and done. That’s why you stop stirring when it’s set on the bottom but still moist on top. Carryover heat will help finish cooking the underdone portion of the eggs.
- Do yourself a favour and squeeze a bit of the liquid out of the cooked spinach before adding to the center of the omelet. This will keep your sandwich from being soggy when you cut it in half. You don’t have to squeeze it bone dry, just make sure it’s not pouring or dripping spinach juice.
Please scroll below the printable recipe to learn how you can feed hungry families just by pinning an image from this recipe!
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Spinach Omelet Grilled Cheese
- 1 teaspoon canola oil
- 3 cups raw baby spinach
- 2 cloves garlic peeled and minced or pressed through a garlic press
- 2 eggs
- 1 tablespoon milk
- 1 tablespoon diced or chopped fully cooked ham
- 4 slices LAND O LAKES® Deli American Cheese
- 2 slices hearty whole grain sandwich bread
- 2 tablespoons unsalted butter divided
- kosher salt
- freshly ground black pepper
- Place a non-stick skillet over medium high heat. Add the canola oil and swirl. Toss in the baby spinach with a pinch of kosher salt and toss with tongs. Add the minced or pressed garlic and toss well. When the spinach has wilted and the garlic is fragrant, transfer the spinach to a plate. Wipe the pan clean. On a heat-proof surface, lay one slice of the LAND O LAKES® Deli American Cheese over one slice of the sandwich bread.
- Beat the eggs with the milk and a pinch of kosher salt until the eggs are quite loose and uniform in colour. Return the pan to the burner, this time dropping the heat to low. Let 1 tablespoon of the butter melt in the pan. Pour the beaten eggs into the pan, gently stirring and lifting the cooking egg with a silicone spatula/scraper and tilting the pan to allow the uncooked liquid egg to flow under that which has already cooked. Do this until the egg is mostly scrambled with a touch of liquid egg still remaining on top. Add the spinach to the center third of the omelet, sprinkle the chopped ham on top, and lay one slice of the LAND O LAKES® Deli American Cheese over it. Fold the empty top and bottom 1/3 of the omelet over the filling and slide the omelet out onto the cheese covered piece of bread. Top with the remaining two slices of deli American cheese. Lay the remaining slice of sandwich bread on top. While 1/2 tablespoon of the remaining butter melts in the pan over medium low heat, spread the final 1/2 tablespoon of butter over the top slice of sandwich bread. Carefully transfer the sandwich to the hot pan. Cook until the bottom slice of bread is golden brown. Using your hand to hold the sandwich together, ease a spatula under the sandwich and flip it over gently, continuing to cook until the bottom slice of bread is also lightly golden brown. Add a 1/2 teaspoon of water to the pan, put a tight fitting lid on, and raise the heat to high. This will help melt the cheese. Remove the lid and let the steam escape, cooking 1 more minute to recrisp the bottom slice of bread. Transfer to a cutting board and cut in half before serving piping hot.
Pin a Meal: Give a Meal
Did you know that if you pin or repin this recipe or any of their other Pin a Meal: Give a Meal collection between now and April 30th on Pinterest that the Land O’Lakes Foundation will donate $1 to Feeding America? Have you ever been able to help people so easily? With just the click of a mouse you will have helped feed hungry American families. I’m so excited to be part of this program with Land O’Lakes and Feeding America. Please pin like crazy, folks and we can help out together! If you’d like to read more about this program and how it works, click on through to this link.