Spinach and Scallion Cream Cheese Baked Omelettes with Grape Tomatoes

Eating these omelettes today, I'm taken back in time.  

It's 7am, and I open the back gate to enter what seems a close second to my favorite childhood book, The Secret Garden B&B. I know it won't be long until the coffee is brewing, the smell of popovers baking will permeate throughout the kitchen, and the guests will groggily find their way to the dining room to start another day in paradise. It's breakfast time at the Inn... and for my guests, and myself, there's not a care in the world.

So, this week I decided to recreate an old B&B favorite, after looking through all the sales items. Shredded cheese, cream cheese, grape tomatoes, frozen veggies, and scallions, which are always an inexpensive way to add flavor, even when they aren't on sale. And if you're anything like me, you're up to your ears in eggs from the last few weeks of incredible sales. And if you're also like me, your a bit over egg salad sandwiches about now.

The cream cheese offers richness, with the tomatoes, spinach and scallions adding a boost of healthy freshness.  And don't forget the nutmeg. I've used nutmeg in the past with spinach gratins, but an omelette?  Well, I gave it a try, and it changed ordinary to extraordinary, adding a bit of spicy depth.

Perfect for a quick breakfast, or a stress-free brunch. Or add a side salad for a frugal lunch or dinner... this 90 cent cost per serving can't be beat.

Spinach and Scallion Cream Cheese Baked Omelettes with Grape Tomatoes

1/2 10-ounce frozen spinach, cooked according to the package directions, drained and squeezed dry in paper towels
4 ounces cream cheese, softened
1/2 c. shredded jack cheese
2 scallions, chopped (I used mostly the white part with a bit of the green)
1/4 tsp. ground nutmeg (use freshly grated with a microplane if possible- worth a tiny splurge)
1/2 tsp. salt
A pinch pepper
6 grape tomatoes, sliced
10 eggs, beaten

In a large bowl, beat the eggs. Then add the spinach, cream cheese, jack cheese, scallions, nutmeg, salt and pepper. Pour into 4 greased ramekins (I got these on markdown at Tuesday Morning), or and 8x8 glass baking dish. Top with sliced grape tomatoes. Bake at 350 degrees for about 20 minutes, or until set and lightly browned.

Serves 4