I'm home for Winter Break, and that means lots of cooking! I like to practice cooking some dishes when I am home. I'll be sharing the most delicious of these! This omelette was seriously perfect. I am obsessed with Feta cheese. I know it isn't "feta' if it isn't made in Greece. I hope this Wegman's type is real Greek, but probably not. Athenos Brand is NOT real feta, in fact it is made in Wisconsin. It isn't even made from Sheep and Goat's milk. I just got the Wegman's brand because I wanted crumbled. It was so good none the less. My measurements are not exact, I am one of those go with what you think is best kind of person.
Ingredients:
-2 eggs
-about a 1/4th a cup of shredded Mozzarella Cheese
-2 or 3 spoon fulls of crumbled Feta Cheese
-2 cups of Baby Spinach
-A tablespoon of Extra Virgin Olive Oil
-8 Grape Tomatoes sliced
-Oregano, Basil, and Parsley to taste
-Black Pepper and Sea Salt to taste
A dash of milk for the eggs
1) Crack the eggs in a bowl, whisk the eggs, add a little milk, add salt, pepper, oregano, basil, and parsley
2) Start up the stovetop, in a separate, smaller pan
3) Put some olive oil in the pan, and add the spinach, watch it and mix it around (Saute) until every piece looks cooked and wet, put on a plate until omelette is almost done
4) Slice 8 grape tomatoes
5)Back to the eggs, spray cooking spray (I used spray butter) pour the stirred up and season eggs into a medium sized pan on the stove, medium heat.
6) Let the omelette sit until it looks mostly cooked, try to loosen up the edges so it isn't too stuck on the pan
7) add the Mozzarella to one side of the omelette, then spoon on the Feta to your liking, I added about 2 or 3 spoon fulls.
8) Then I pour on the spinach and tomatoes to the same size.
9)Fold the omelette and flip if you desire
10) Carefully put the omelette on a plate
11) ENJOY! :)
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