After several attempts and lots of trial and error, I have finally perfected the art of omelet making. I may never be as good as the guys at the omelet stand at brunch but I’m getting there. My absolute favorite omelet is a spinach and feta cheese omelet. I found a recipe on Oprah.com that I adore and wanted to share with you. This omelet is amazing and paired with a whole wheat English muffin leaves you satisfied and guilt-free. Enjoy!
- 1 tbsp extra-virgin olive oil
- 1/2 garlic clove, minced
- 3/4 c fresh spinach, washed, stems removed
- 1/3 c diced tomato
- salt & freshly ground pepper
- 2 or 3 eggs
- 2 tbsp cold water
- 1 tbsp crumbled feta
- 1 tbsp minced dill
In a medium, non-stick skillet combine the olive oil and the garlic. Cook over low heat until the garlic begins to sizzle, about 1 minute. Add the spinach; cook 1 minute. Add the tomato and a pinch of salt and cook an additional 30 seconds. Transfer mixture to a small bowl; set aside.
In a medium bowl, whisk the eggs and water, just until blended. Add salt and pepper to taste.
Place the skillet, wiped clean, over medium heat 2 minutes. Add the butter, swirling it to coat the pan. When the butter stops sizzling, pour the egg mixture into the pan. Reduce the heat to low and cook until the bottom is set, about 10 seconds. Using a rubber spatula or wooden spoon, pull the set eggs at the edges of the pan toward the center, allowing the unset eggs to run from the center to the sides. (Adjust heat if necessary to prevent browning). Continue to cook until a thin layer of unset egg is visible on top. The total cooking time should be less than 2 minutes.
Remove the pan from the heat; spoon the spinach mixture across the middle third of the omelet; sprinkle with the feta and ill. Using a spatula, fold the third of the omelet nearest the handle over the center third with the filling. Hold the handle, tilt the pan so the omelet rolls out of it and onto a plate, seam side down.