Spinach & Mushroom Omelet baked in a Bread Boule

An omelet baked in bread.

What the F, right??

I know, that was my reaction too when I saw this on Josie’s site Pink Parsley.

Like her, I too wondered why can’t I ever come up with such brilliant ideas.

You have dips served in bread boules, soups served in boules- but have you ever had an omelet served in a boule?

This is the best breakfast meets any-other-meal kind of dish.

Josie made this for dinner and calls it a fantastic breakfast for dinner food. I actually made it for lunch. And thought it tasted great for lunch as well!

Unlike some people, who are particular that certain things can not be had for dinner, or lunch- I always feel eat what you want, at whatever time you want (well of course if that rule is applied sensibly- not eating junk every hour of the day- that’s not doing anybody any good).

Josie used a combination of Kale and bacon for the add-ins. I have never tried cooking with Kale and actually don’t even know how it tastes. And bacon in our household with V and his meat preferences was just a no-no.

Instead, I decided to make a spinach and mushroom variation of Josie’s recipe. And in place of ricotta I subbed feta (well, I had an open container of it and wanted to finish it before it got spoilt and also, because I love feta!) Of course if you are not particularly fond of feta, use ricotta. I did not use any parmesan. Instead I sprinkled a little cheddar on the top.

And that’s the best part of this dish- like you do for an omelet- you can use any possible combination under the sun for the add-ins.

This time I bought the bread from the grocery store but next time I will be making my own.

The recipe originally is from Virginia Willis, Basic to Brilliant, Y’all!
Sounds like an interesting book. Another in the ever-growing Amazon books wishlist!

Josie thinks it would be so adorable to bake individual servings in sourdough dinner rolls (or really any roll that is hard and crusty).

I agree. It would be so adorable.

Besides, being so versatile, the whole thing came together fairly quickly. And just to get you all excited, I have some step-by-step pictures of making this wonderful dish.

You start with some spinach.

And, chop it up nice.

When that is done, start on the onions.

Chop them up too.

Take some mushrooms, and well, what would you know you have to chop them up as well!

Also, mince the garlic, while you are at it.

Once everything is chopped up, heat 2 tbsp olive oil in a 10 inch large skillet.

As soon as the oil heats up, add in the garlic. Saute for a minute.

Add in the chopped onions.

Saute the onions for 3-4 minutes till they are soft.

Once the onions are translucent and soft, add in the mushrooms.

Cook them for 5-7 minutes. Add in a tbsp of butter. (You could NOT add the butter, but I was just feeling a little indulgent. Is that wrong?)

Once the butter has melted, and the onions and mushrooms are cooked, add in the spinach- your greens for the day!

Mix it all up! And cook the spinach till wilted, about 2-3 minutes.

Add some salt, thyme and black pepper.

Keep the filling aside.

Now prepare the bread, by cutting the top of the boule.

Carefully remove the inside of the bread in chunks, making it hollow from inside, leaving a bread shell. You can reserve the chunks of bread for croutons or bread crumbs.

Once the bread is done, crack the eggs in a bowl and lightly beat them.

The recipe calls for 6 eggs, but since I only had 5 on hand I used 5. But, I suggest use 6, if you have those many.

Mix the eggs with the spinach and mushroom mixture. Fold in the crumbled feta. Stir in the red pepper flakes. Season with salt and pepper. I did not add any more salt as I had seasoned the mushroom mixture well and knew the feta would add a little saltiness to the mixture as well. I did add some more pepper though. Pour the filling in the scooped out bread. Topped with a few tbsp of cheddar cheese.

Place the boule on a parchment lined baking tray. Bake the bread in a preheated 350 F oven. Josie says to bake it for 45-50 minutes. It took me a little more than an hour. And the last twenty minutes, I baked at 400F as the filling was still liquidy.

Once done, allow it to cool for 10 minutes. Garnish with some parsley. Serve sliced and enjoy the goodness!

Here’s the recipe.

If that is not your style, here’s the recipe again.

Yes, that I am repeating the recipe is so that you make it. Seriously, this is THAT good!

SPINACH & MUSHROOM OMELET/QUICHE/SOUFFLE (whatever you want to call it) IN A BREAD BOULE

Serves 2 (with leftovers for next day breakfast!)

Adapted from here

Ingredients

• 1 onion, finely chopped (about 1 cup)
• a bunch of spinach, chopped (about 4 cups)
• Kosher salt & freshly ground pepper, to taste
• 6 large eggs, lightly beaten
• 1 tsp red pepper flakes
• 3/4 cup feta cheese ( you can use ricotta as the original recipe mentions)
• 1 8-inch sourdough bread boule
• 4 ounces mushrooms, chopped into small squares(about 2 cups)
• 3 cloves garlic, minced
• 2-3 tbsp cheddar cheese, shredded
• 1/2 tsp thyme
• 2 tbsp olive oil
• 1 tbsp butter

Directions

1. In a 10 inch large skillet, add 2 tbsp olive oil. Heat the oil well.
2. Once hot, add the minced garlic. Saute for about a minute before adding the chopped onions.
3. Cook the onions until they are soft, about 3-4 minutes.
4. Once the onions are translucent, add the chopped mushrooms and cook for 5-7 minutes, till tender.
5. Add in a tbsp of butter (OR NOT). Once the butter is melted, add the spinach and cook until the spinach is wilted, for about 2-3 minutes. Add thyme, kosher salt and freshly ground pepper. Remove from fire.
6. Preheat the oven to 350 F.
7. Line a baking tray with parchment paper. Slice the top of the boule and then remove inside bread in chunks, making the boule hollow from inside and leaving just a bread shell. You can reserve the pulled out bread chunks for croutons or bread crumbs.
8. Place the bread on the prepared baking tray.
9. Add the beaten egg to the mushroom, spinach mixture. Fold in the crumbled feta, red pepper flakes and pepper. Season with salt, as to taste. I did not add any more salt as I seasoned the mushroom spinach mixture well. Also, I figured the feta would add a little salt to the mixture.
10. Pour the filling into the bread boule and sprinkle top with 2-3 tbsp shredded cheddar cheese.
11. Bake for 45-50 minutes, or until the eggs are set. I baked for a little more than an hour, baking at 400 F for 20 minutes.
12. Allow to cool ten minutes before serving. Sprinkle with some chopped parsley. Slice into wedges using a serrated knife, and serve.