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.
Cook’s Notes
- 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.
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Spinach Omelet Grilled Cheese
Rate RecipeIngredients
- 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
Instructions
- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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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.
Reader's Thoughts...
Mary says
This sandwich looks incredible! I’m all about fun breakfasts too.
Rebecca says
Thanks so much! This is a great breakfast, but truth be known, I am not a happy cook first thing in the morning, so it’s likelier to end up as a lunch or dinner here and I love it that way, too!
Susan Ross says
Sorry to be negative but, I just have to say that the bread is way too burned to taste good. That level of doneness on most foods adds a bitter, burnt, acidic taste.
Rebecca says
Hi Susan- To each their own! This is how I like my toast especially when starting with a dark, whole grain bread to begin with. Since I eat every single thing that appears on my blog (or one of my family members does), the food pictured here is done to our liking. There’s no such thing as fake food here that gets tossed when the photos are done!
You should give the sandwich a try and toast it to your preferred doneness before writing it off, though. It’s quite delicious as the other ratings and comments say!
Gloria says
Made this for brunch today and we loved it. I substituted 1 slice each of provolone and swiss cheese since that was what I had on hand and did not have to add more butter to the pan or on the bread to for the sandwiches. it was ooey gooey cheesy. Thank you for posting this recipe. I will be making it again and again!
Stephanie @ Macaroni and Cheesecake says
Love love this!! Such a genius idea to make an omelet into a grilled cheese!
Barbara says
Love this recipe and will try it soon knowing all the ingredients are my favourites. I follow your blog and love the ideas not just for cooking. I am a senior with Gary hair and have the losing thin situation and love your conditioner idea. I hope I bought the right one. Suave professional natural infusion. The container is a dark beige Colorado. Is this the right one? This is a really common problem in older women. We need help. Thank you.
Amanda says
Love this! Oh my word, this sandwich looks amazing!!!
Carol at Wild Goose Mama says
OMG!!!!!! I love this sandwich idea. Very very clever.
Connie says
This sandwich looks amazing!!! Some of my favorite things: eggs, spinach, cheese and bread. Looks like a great reason to practice my omelet making skills 😉