Pastrami Spinach Omelets

1. 1

   Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.

2. 2

   Add spinach all at once and cook, stirring, until wilted, about 3 minutes.

3. 3

   Transfer to a colander and drain, pressing lightly.

4. 4

   Toss spinach with pastrami, 1/4 cup cheese, and salt and pepper to taste in a bowl.

5. 5

   Whisk together 3 eggs and 1/4 teaspoon salt in a bowl until blended.

6. 6

   Heat 1 tablespoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking.

7. 7

   Add whisked eggs and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 1 to 2 minutes.

8. 8

   Spoon one fourth of spinach mixture over half of omelet and sprinkle with 1 tablespoon cheese.

9. 9

   Fold other half of omelet over filling using a heatproof rubber spatula and transfer to a plate.

10. 10

    Keep warm, covered with foil.

11. 11

    Make 3 more omelets in same manner with remaining eggs, salt, oil, spinach mixture, and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.