Tuesday, June 12, 2012

Feta and Spinach Omelet


2 cups lightly packed fresh baby spinach
1/4 cup crumbled feta cheese (1 ounce)
2 Eggs
1/8 teaspoon salt
Dash ground black pepper
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil or canola oil


Whisk the eggs, salt and pepper together in a small bowl and set aside. Lightly coat an 8-skillet with nonstick cooking spray and preheat it over medium heat. Add the mushrooms and onions to the skillet, cooking until tender. Remove the vegetables and set aside.

Add 1 tsp of oil to the skillet. Add half of the egg mixture to skillet, stirring gently with a wooden or plastic spatula. Stir this continuously until it resembles small pieces of eggs that are surrounded by liquid. Stop stirring the eggs and let them cook for about 30-60 seconds, or until the eggs are set.

Spoon half of the mushroom mix on one side of the cooked eggs. Top with 1 cup of spinach and 1 tbsp of feta cheese. Loosen the omelet from the skillet and fold the unfilled side of the omelet over. Cook for an additional minute, or until the spinach has started to wilt. Remove the finished omelet. Covering it to stay warm. Repeat to make additional omelets.
Sprinkle them with the feta cheese to serve. 


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