Ingredients
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2 slices white bread
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2 tbsp butter
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2 oz aged Gouda cheese
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1 tbsp dill
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3 large eggs
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2 tbsp milk
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1 cup baby spinach
Steps
1
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.
2
Shred the Gouda and chop the dill. In a medium bowl, whisk the eggs, milk, salt, and pepper until well combined.
3
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.
4
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.
