Ingredients

For omelet:

1 c. fresh baby spinach leaves

6 large eggs

2 tbsp. all-purpose flour

1/2 c. chopped flat-leaf parsley leaves

1/4 c. chopped fresh dill

1 1/4 tsp. coarse kosher salt

Freshly ground black pepper, to taste

2-3 tbsp. olive oil, plus more as needed

 

For salad:

4 Persian cucumbers, trimmed, quartered, and cut into 1/2-inch pieces

4-6 radishes, ends trimmed, and radishes cut into 1/2-inch pieces

4 scallions (green onions), trimmed and coarsely chopped

1/4 c. flat-leaf parsley leaves, coarsely chopped

1 tbsp. freshly squeezed lemon juice

3 tbsp. olive oil

Salt and freshly ground black pepper, to taste

Directions

To make omelet, pile spinach leave, one on top of the other, and slice them into slivers; set aside.

In a large bowl, whisk together eggs, flour, parsley leaves, dill, salt, and some black pepper.

Preheat oven broiler. Place one oven rack to levels down from broiler.

In a 10-inch oven-proof skillet, heat 2 tbsp. olive oil over medium-low heat, swirling oil to coat bottom and 1-inch of the sides of the pan.

Add egg mixture, rotating pan to evenly distribute mixture. Cover pan and cook over medium-low heat until eggs are set, about 4-5 minutes.

Transfer pan to preheated oven and bake omelet for 3-4 minutes, or until top is set and just beginning to brown. Immediately slide omelet from pan onto a plate or platter. (Can be made a day in advance.)

To make salad, combine cucumbers, radishes, scallions, and parsley in a medium bowl.

In a small bowl, whisk together lemon juice, olive oil, and salt and black pepper, to taste. Pour mixture over salad and toss. 

To serve, cut omelet into wedges and, using a slotted spoon, spoon some of the salad onto the omelet; serve.

Makes 6 servings.