Bacalao and Spinach Omelet

Bacalao Spinach Omelet
Menu Part: 
Cuisine Type: 

Every bite of this omelet is filled with great flavor. The cod adds just the right amount of salt, and the spinach not only tastes good, but adds good color.


1⁄2 lb. salt cod
8 cups spinach, sautéed
16 eggs, beaten
1 cup dry white wine
Salt and white pepper, to taste
1 cup aïoli
Sautéed peppers, if desired
Mixed greens, as needed


1. Soak salt cod in plenty of cold water (in the refrigerator) at least 24 hr. Change water
2-3 times. Drain cod, pat dry and gently flake, season, and reserve.

2. In a separate bowl, beat together eggs and wine; season with salt and white pepper.

3. Per omelet: Melt butter In a small nonstick skillet over medium-low heat. Pour approx. 3⁄4 cup egg mixture into pan and cook just until egg begins to firm up. Layer half of the omelet with spinach, 2 tbsp. of aïoli and 1 oz. flaked cod. With a spatula, gently fold omelet over, encasing ingredients. Continue cooking until egg is cooked through.

4. Flip omelet out of pan; serve with sautéed sweet peppers and a mixed green salad.

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