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Cloud 9 Roasted Pear, Spinach & Gorgonzola Omelet

From: Senator Inn & Spa, Augusta, ME.  

Yield: 4 servings.

4 medium Bartlett pears, peeled, cored, quartered and cut lengthwise into 4 slices
4 Tbsp. olive oil, divided
2 qts. lightly packed fresh spinach, coarsley chopped
to taste, salt and pepper

Per Order:
12 eggs
1 cup (4 oz.) crumbled Gorgonzola cheese
as needed, Italian parsley, chopped

Preheat oven to 450°F. Gently mix pear slices with 2 tsp. olive oil. Spread in a single layer on a parchment-lined or oiled baking sheet. Bake 15 to 20 minutes until tender-crisp and golden-caramelized.

Coat a large pan with cooking spray. Saute spinach several minutes until wilted.  Season with salt and pepper. Set aside.

Heat a nonstick omelet pan or 10” skillet over medium-high heat. Coat with 2 tsp. olive oil. Beat 3 eggs with 1½ tsp. water. Pour into pan. When eggs begin to set, tilt pan, pushing edges of omelet to center of pan, letting egg run to edges until top is moist and no longer runny.

Sprinkle spinach over one side of omelet. Fan half the pear slices (about 10) over spinach and top with Gorgonzola. If desired, slide under broiler to melt cheese. Fold unfilled side over filling and turn omelet out onto a plate. Garnish with parsley and additional pear slices. Repeat to make 3 more omelets.

Photography: Northwest Pear Bureau

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