Serves: 2Prep Time: 10 minutesCook Time: 15 minutes
CLINTON: We learn so much at The Chew from the viewers who come on the show and cook for us. I truly believe that the best dishes are born out of necessity, and Elizabeth Kellett’s omelet panini is no exception. As a new mom, Elizabeth needed a dish that was quick and easy and had lots of protein and veggies to get the whole family moving in the morning; and this one definitely fits the bill. It’s a great on-the-go meal that you can eat one-handed (an important advantage for someone with a baby in tow). It’s got the nutrition to make parents feel good about breakfast and the cheesy goodness to keep the kids coming back for more.
1 teaspoon olive oil, more if needed
1 cup baby spinach
¼ cup yellow onion, diced
¼ cup yellow squash, diced
4 cherry tomatoes, quartered
4 eggs, beaten
Sea salt and ground black pepper, to taste
4 slices whole wheat sandwich bread
2–3 tablespoons butter
4 slices white American cheese
4 slices white cheddar cheese
1. In large skillet, sauté vegetables in olive oil over medium heat, reducing the temperature to low if needed so the veggies don’t burn. Cook until tender, about 5 minutes.
2. Turn temperature to medium-high. Pour beaten eggs over sautéed veggies and season with salt and pepper. Once the eggs start to set around the edges, flip the eggs over and cook another minute or two; then remove from heat, cover, and keep warm.
3. Meanwhile prepare bread, buttering one side of each slice. Lay 2 slices of the bread on a panini maker or griddle, butter side down.
4. Add 1 slice of American cheese to each slice of bread. Divide omelet on top of each slice of cheese. Add 2 slices of cheddar on top of each omelet and cover with remaining 2 slices of bread, butter-side-up.
5. Cook in panini maker or on a griddle on medium heat until cheese has melted and bread is golden brown. Slice diagonally in half and serve.