Johnny’s Luncheonette

Every weekend, groups of people can be seen lining the streets surrounding Johnny’s Luncheonette in Newton Center.  Serving breakfast all day, and some lunch and dinner offerings, Johnny’s is a regular stop for brunch.  They have service down to a science and work hard to feed as many hungry customers as possible.  My group of five only had to wait for around thirty minutes on a Sunday around eleven because they have good turnover.

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I ordered an omelette with cheddar and spinach and a side of sweet potato fries.  It was the epitome of comfort food and perfect for a lazy fall day.  The omelette was cooked well, edges crispy from being browned with butter in a skillet.  But, the star of the show were the sweet potato fries.  Brought with a mustard dipping sauce they were sweet companions to the savory omelette and are a must order!  My meal totaled $10.50, but would have been much cheaper since the omelette toppings and fries were add ons.  Johnny’s is a great local joint, but don’t visit with too big of a group.  Make sure to keep it under 6 people!

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Cheese and Spinach Omelette with Home Fries

This meal could be eaten for breakfast, lunch, and/or dinner.  The omelette is quick to assemble and can be adapted to whatever fillings you have on hand.  The home fries take a little longer, but the wait is definitely worth it.  I could eat the home fries alone, but the omelette is a nice healthy addition.


Cheese and Spinach Omelette (serves 1)

2 eggs lightly beaten

handful of fresh spinach, coarsely chopped

1-2 oz. cheese (I used slices of Dubliner which is a sweet nutty Irish cheese)

butter to coat a pan

Heat the butter in a pan at high heat.  Pour in the eggs and turn down the heat to medium/ low.  Cook until the edges are set and the eggs look almost cooked through.  Using a thin knife or spatula pry the egg from the pan and flip over.  Be careful!  Reduce heat to low.  Add the spinach and cheese to one half of the egg circle.  Flip the other half of the egg on top.  Cover the pan and cook until the cheese is melted.  When plating I folded the omelette once more in half to make it look pretty.

Home Fries (serves 6)

6 yukon gold potatoes

olive oil to coat bottom of a large pan

1-2tablespoons butter

salt and pepper to taste

Pre-heat your oven to 350 degrees.

Place potatoes on a sheet tray.  Bake until a fork goes through easily, around 2 hours.  Let the potatoes cool.

Pre-heat your oven to 400 degrees.

Cut the potatoes into small cubes.  Pour olive oil in bottom of pan at medium/ high heat.  Add butter.  Add the potatoes.  Season with salt and pepper.  While cooking the potatoes allow them to crisp up.  Then use a spatula to flip them, so they get crispy all over.  Keep repeating the process of waiting for the potatoes to get crispy, then flipping until they are golden brown.  The outside of the potatoes should have some crunchy bits, but the middle is still soft.  If the pan starts to get dry, add more olive oil and/ or butter.

Now, you can eat the potatoes just like this, OR you can take it one step further to get them extra delicious.

Place the cooked potatoes back on the sheet tray and cook in the oven for 30 minutes more.  I know this recipe looks like a lot of work, but if you bake your potatoes beforehand, the final 2 steps in the pan and oven only take an hour.

And these home fries are amazing so you will not be disappointed.  Serve them alongside eggs, waffles, pancakes, etc.  The options are endless.unnamed-2


Potato Spinach Gruyere Frittata

This recipe was concocted with the leftovers in my fridge.  Very versatile and easy to whip together, this dish is a lifesaver.  Feel free to change the add-ins and eat whatever time of day you want!


Potato Spinach Gruyere Frittata (makes one pie pan)

1 1/2 cups Home Fries (or any type of cooked potato)

1 1/2 cups of cubed Gruyere cheese

6 cups of spinach

6 eggs

2 tablespoons olive oil (plus more for the pie dish)

1/2 teaspoon salt

1/2 teaspoon pepper

grated parmesan to sprinkle on top

Preheat the oven to 375 degrees.  Coat the inside of a pie dish with some olive oil.  Place in the oven for 3 minutes so it gets hot.

Lightly beat the eggs in a small bowl.  Add the salt and pepper.

Place the olive oil in a skillet with the spinach and cook until the spinach is just wilted at medium heat.  Add the home fries and cook until everything is warm.

Place the skillet mixture in the warm pie plate.  Place the cubed cheese on top.  Pour the egg mixture over all the other ingredients.  Sprinkle grated parmesan cheese on top.

Place pie plan on a baking sheet.  Place in the oven and cook for around 50 minutes.  The center should be set and the edges nicely golden brown.


I mean just look at that cheesy goodness!  I love Gruyere cheese because it is firm and keeps the frittata solid instead of runny.  You could also use Swiss or Gouda.  Next time I think I will add in minced garlic when I am cooking the spinach.  Hope you like it!

unnamed-2This was me trying to be artsy as I flipped the frittata out of the pie plate.  However, I think I prefer it unflipped because you can see the cheerful eggy color.