Pepper jack spinach omelet with Cooking Up a Storm's Grant


Baby Spinach



Roma Tomatoes


Balsamic Vinaigrette Dressing

Shredded Pepper Jack Cheese

Olive Oil

Slice your roma tomatoes and place in a zip lock bag with a ¼ cup balsamic vinaigrette dressing and ¼ cup of olive oil.  Let this mixture set in the refrigerator for at least two hours.

Take your onion and dice ¼" size.  Sauté over medium heat with butter until translucent.  Slice your spinach into ¼" strips and add to the onions.  Don't cook too long, just mix the spinach with the onions for about 30 seconds until spinach is coated with melted butter.   In a mixing bowl mix 3 eggs with a splash of water.  Place egg mixture in the pan with the onions and spinach and cook until the bottom part of the omelet is done.  Place the pan in an oven set to broil of about 30 seconds to cook the top of the omelet, or you can flip the omelet in the pan if you like but my oven method produces less mess.

I another skillet place the roma tomato mixture and warm on medium heat until a light boil begins.  Place two sliced tomatoes and shredded pepper jack cheese on top of the omelet and place back into the oven again for 30 seconds.  Take out of the oven and fold on your plate to serve