Bacalao and Spinach Omelet

Bacalao Spinach Omelet
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

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.

Ingredients

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
 

Steps

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.
 

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources