Recipe: Palak Paneer Omelet (my breakfast with Madi)

I'm dogsitting. Living the single city lifestyle, I don't usually make it up for breakfast on the weekend, but this week I have my canine companion (Madi there on the left) nudging me at 7am each day. Thus, I saw this drizzly Sunday AM in nice and early and had lots of time to make breakfast. Of course, Madi's kibble entree took priority. But after that, I thought about feeding myself. When I looked in the fridge, a container of palak paneer, Indian spiced spinach and cheese, jumped out at me. Since spinach and cheese are two of my favorite things in omelets, I got creative and used my leftovers as a filling. The result blew me away. Tons of flavor, a nice change to the normal breakfast offerings, and healthy!

You can buy your palak paneer at the grocery store. Tasty Bites makes a good version or get it at a restaurant. Or if you've got the time and ambition, It is actually quite easy to make yourself. It's even simple to make the paneer, and you'll get a huge feeling accomplishment (it's not every day you get to say you made cheese right?!)

Palak Paneer Omelet

Ingredients
2 eggs (preferably free range)
3 tbsp palak paneer
Approx. 4 tbsp frozen chopped spinach (or fresh if you have it)
1 scallion, sliced thin
Small handful cilantro, chopped
Garam masala
Ground ginger
Garlic powder (or 1 fresh clove, minced)
Sea salt
1 tsp brewers yeast (optional)

Procedure
Cook spinach in an omelet-size nonstick skillet over medium heat. Meanwhile, in a small bowl, crack eggs and beat, adding a slight bit of water to ensure your omelet isn't dry at the end. Season egg mixture with sea salt, and dashes of garlic powder and garam masala. Add eggs to skillet and combine with the spinach. Allow omelet to set. Once set, add palak paneer to center and sprinkle with just a touch of ground ginger, as well as half the sliced scallions. Finish cooking omelet and plate. Top with brewers yeast if using, cilantro and remaining scallion. Great served with pita or naan bread.