NO MEAT TODAY EITHER
That’s the best omelet I’ve ever had. ~Anthony F (1962 – )
This preparation is something I’ve made for a long time, and is a very filling dinner. Let’s call it Omelet Anthony because well, I’ve never had to name it before. Its a couple of preparations already given, wrapped up in a satisfying omelet. And no meat in sight. At the risk of breaking my arm, I’ll tell you that when made it for a friend – and a strict vegetarian at that – after dinner he kindly offered the above quote. Thanks, Tony!
It’s somewhat of a construction, but don’t worry.  If you’ve followed along for even half of the time here you’re ready for more complex kitchen antics. I’ll talk you through it, providing shopping lists and step-by-step cooking and construction instructions. The individual preparations used are: Spinach, Pan-Fried Potatoes, White Cream Sauce and Marinara Sauce. Make an omelet and layer it with potatoes, spinach and the two sauces and you will find that your efforts have paid off. This is impressive enough to serve company, suitable for knocking the socks off of a significant other, especially if they think you can’t cook.
Try it, you’ll not be disappointed. You might want to make a Simple Omelet first, just to get the feel of omelet making. If you’re making the Marinara Sauce (without the meatballs!) do it in advance of the dinner. Or go easy on yourself and use jarred sauce; just get one that isn’t loaded with salt or sugar. You can enhance it with Caramelized Onions, sautéd sweet red pepper and sliced mushrooms if you’re so inclined, something that can be done a day in advance.  Having it already made will reduce the number of things to think about day of. All you’ll have to do is heat it through. Having marinara sauce on hand is handy for lending a helping hand around the cooking, even if you’re not particularly handsome. Try that sentence on your kids while they’re helping out. Can they handle that?
There’s a bit to do – the potatoes, the spinach, the cream sauce and, of course, the omelet – so let’s get started on today’s preparation! This construction uses two two-egg omelets for each serving, and I just make up each omelet separately. Place one omelet on the left side of the plate and one on the right, each overlapping by half in the center of the plate. Place potatoes on top of the overlapping omelets the length of them, then spinach. Spoon white cream sauce on top of spinach. Fold over the omelet tops so one covers the other, and top with marinara sauce. It should look like a fat, stuffed omelet. Garnish with a little spinach.
Serve with a Tossed Salad or just by itself, with dessert afterward, although I can’t promise you’ll have room. You’ll probably have room for fresh fruit, though. There’s always room for fruit. And maybe some cheese to go with. Cheers!
