- One large baking potato
- 8 eggs
- 2 tablespoons chopped black olives
- 1 cup chopped fresh spinach
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Romano cheese
Coat bottom of an oven safe 10" omelet skillet with olive oil and heat until hot. Cut potato into 1/4ths lengthwise and slice thinly. Brown potato slices on medium high heat, then cover and turn down to medium low heat for 10 minutes, or until potato slices are cooked through. Meanwhile, crack 8 eggs into bowl and mix with fork. Stir in black olives. Turn heat on skillet back up to medium high, and add egg/olive mixture. Sprinkle chopped spinach evenly over skillet, pressing in until embedded in egg mixture. Cook until bottom and sides of eggs are set up, with only a liquid center. Sprinkle both cheddar and Romano cheese evenly over the top, and place skillet on top oven rack, 4" under hot broiler. Roast, checking often, until center is set and cheese is melted. Let stand at least 5 minutes before serving.
I've tried this with diced tomatoes and grated onions added as well. If you're a big olive fan, sliced olives work well too--my wife isn't and the chopped olives are lower profile.