Instructions
Cook time: 30 minutes
Adapted from the original ATK recipe for Hungryroot. You will need 6 tbsp unsalted butter from your pantry for this recipe.
The original recipe calls for 8 eggs. In this recipe, we are substituting a carton of liquid eggs that contains 9 eggs in volume. This recipe also uses yellow potatoes and parsley as substitutions for Yukon Gold potatoes and dill, respectively. This omelet is big enough for four people, making breakfast for dinner even easier
Preheat oven to 475° + set rack to middle
Cut potatoes into ½-inch pieces; toss potatoes with 3 tbsp melted unsalted butter, 1 tsp salt, ½ tsp pepper + ½ tsp paprika on a sheet pan; roast til tender + browned, 25-28 min
Meanwhile, melt 1 tbsp unsalted butter in 12-inch nonstick skillet over med-high; add 6 cups spinach + 2 minced garlic cloves; cook til spinach is wilted + skillet is dry, 4 min; stir in 6 tbsp cream cheese, 2 tbsp chopped chives, ⅛ tsp salt + ¼ tsp pepper; transfer spinach to a bowl + cover to keep warm
Whisk container of eggs, ¼ tsp salt + ¼ tsp pepper; melt 2 tbsp unsalted butter in skillet over med; add eggs + cook, stirring, til mixture is thickened, 2 min; spread eggs evenly + cook til bottom is just set but top is runny, 1 min; cover, reduce to low + cook til top of omelet begins to set but is still moist, 4 to 5 min; spread spinach mixture over eggs + fold omelet in half; cut into wedges + serve with home fries
