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Omelette : Spinach and Potatoes With Pine Nuts and Bacon

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“This is a really hearty breakfast omelette that I created when I had an overabundance of fresh spinach from the farmer's market. It sounds kind of complicated, but it really only takes about 15-20 minutes, perfect for a leisurely weekend breakfast.”

Ingredients Nutrition


  1. Toast the pine nuts in a dry skillet over medium heat until fragrant, and then set aside.
  2. Add the olive oil and the chopped bacon to the skillet, and cook until the bacon is crispy.
  3. Add the onion with a pinch of salt, and cook until the onion is soft and translucent, about 5 minutes.
  4. Add the potato slices with another pinch of salt, and cook for 2-3 minutes.
  5. Add 2 tablespoon of water to the pan, cover, and cook until the potatoes are tender. You may need to add a few more tablespoons of water.
  6. When the potatoes are tender, add 2 more tablespoons of water to the pan, then add the spinach a handful at a time, adding more as it wilts down.
  7. When the spinach is nicely wilted, stir in the pine nuts, and remove the skillet from the heat.
  8. Butter a large non-stick skillet over medium heat.
  9. Beat the eggs with a pinch of salt until frothy, and add to the skillet.
  10. Cook the eggs until almost set (use your favorite omelette technique here).
  11. Spread the filling ingredients over 1/2 of the eggs (optionally adding the crumbled feta), and sprinkle with black pepper. Cook a few minutes more, and then fold the other half over.
  12. Slide onto a plate.

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