Yup. It's been a week since Easter and we're still going through leftovers. It had to get eaten. So, naturally, yesterday morning I made a ham, feta and spinach omelette.
Somebody (a.k.a. "A") didn't appreciate the garlic powder I added, insisting that omelettes "are not usually" made with garlic.
Who is with me? Omelettes can have whatever you want in them. And garlic is not anywhere near the most obsence food item to enter an omelette. I think it's quite common. I've even seen it on menus before.
If you're with me about garlic in omelettes, you'll like this. If you're with A on this one, leave out the garlic powder. That's just more garlic for us garlic fans.
This makes for a BIG omelette. So grab a breakfast buddy to share it with.
You will need:
3 medium/large eggs
1-2 tbs. crumbled feta
1/3 c. frozen chopped spinach -- thawed
1 large slice of honey baked ham -- cut up into small peices
Tbs. chopped onion
dash of milk
dash of garlic powder
salt and pepper to taste
Prep the ingredients -- combine spinach, feta, chopped up ham, chopped onion, garlic powder and salt and pepper in bowl.
Whip eggs with a dash of milk in separate bowl. Add salt and pepper.
Coat frying pan lightly with frying oil. Heat on medium. When hot, pour in egg. I like fluffy (ok, chubby) omelettes so I use the spatula to bring the cooked edges inward and then tilt the pan to bring the raw egg outwards. This helps cook the egg faster and layer it up to be hefty.
When egg is about 75 or 80 percent cooked, add in the spinach feta mixture.
This is difficult. But use a big spatula and flip omelette in half. Cook for a minute or two and let the bottom brown slightly before flipping. Like this:
Tadaa. Cook for about 30 seconds to a minute longer -- depending on how cooked you like your omelettes.
Serve with bread and sliced pears (or whatever you want) and enjoy! It takes two to eat this.
-A+D
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