I can't say enough about the yumminess of this sandwich. Like most of my creations, this one was born of the ingredients in my refrigerator. I had some eggs from a friend's chickens (happy, free range chickens), some spinach that didn't make it into last night's salad, a leftover leek, garlic from another friend's garden...you get the idea. This is one of those meals that's good for breakfast, lunch, or dinner.
Start to finish: 15 minutes?
Yield: 1 serving
Grilled Italian Omelet Sandwich
1 leek, thinly sliced (about 1/2 inch of white/light green part)
1/4 t finely chopped garlic
generous handful baby spinach
1/4 t Italian seasoning
2 T marinara sauce
2 T shredded Italian cheese (I used a mozzarella/Parmesan blend)
2 thin slices sourdough bread
salt and pepper to taste
1. Saute leek and garlic in a little olive oil in a non-stick pan.
2. Add spinach, stir until wilted. Reduce heat to medium low.
3. Beat eggs, Italian seasoning, and salt and pepper to taste. Pour egg mixture over vegetables.
4. Cook without stirring until egg is set, then gently flip. (If you make a mess of it at this point, don't fret. Just try to keep the egg mixture relatively flat -- it's easier to make into a sandwich.)
5. While the omelet is cooking, spread 1 T marinara sauce on each slice of bread.
6. Pile half of omelet onto bread. Sprinkle with 1 T cheese. Repeat with the rest of the omelet and cheese.
7. Top with second slice of bread.
8. Melt butter in frying pan (or spray with cooking spray). Grill sandwich on both sides, just like making a grilled cheese.