Omelets are always a great way to use up extra eggs. The buttery croutons become a crunchy surprise inside!
2 slices white bread
2 tbsp butter
2 oz aged Gouda cheese
1 tbsp dill
3 large eggs
2 tbsp milk
1 cup baby spinach
Cut bread into ¼-inch cubes. In an 8-inch nonstick skillet or omelet pan, melt 1 tbsp butter on medium. Add the bread and cook 3–4 min., until golden brown and crisp, stirring constantly. Transfer to a plate and wipe out the skillet.
Shred the Gouda and chop the dill. In a medium bowl, whisk the eggs, milk, salt, and pepper until well combined.
In the same skillet, melt the remaining butter on medium. Add egg mixture and cook 1 min., pulling set eggs from edges with rubber spatula to let runny eggs flow to bottom. Cook another minute without stirring.
Once egg is mostly set on top, add the spinach, cheese, and half of the croutons down one side of omelet. Cook 1 min., until cheese begins to melt. Remove from heat and fold other half of omelet over filling. Transfer to a plate and sprinkle with dill and remaining croutons.