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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Not just a breakfast dish, been known to serve this as supper ala deux. Nice with a bowl of melon chunks and a glass of sparkling white wine. Ingredients:
1/2 of a 10 ounce package of frozen spinach, defrosted and squeezed completely dry. (freeze other half, add to two cups bubbling chicken broth with one beaten egg and a handful parmesan cheese for a quick tattered soup) |
1/3 cup of crumbled feta cheese |
1/4 cup of cream style cottage cheese |
2 tsp of butter |
1/4 cup of minced onions |
1/4 tsp of dried mint leaves crushed |
1 pinch of cracked red pepper flakes |
4 eggs, or equal amount of egg substitute |
2 tsp of butter, unsalted |
Directions:
1. In a microwave safe bowl, cook the minced onion in scant amount of butter on low until the onion is translucent.
2. Stir onions into the defrosted chopped spinach with the mint and red pepper flakes.
3. Add the cheeses and mix well.
4. (I very gently heat the filling in the microwave two minutes on 20 percent power while I prep the pan for the eggs and while I beat the eggs-a cold filling doesn't thrill me-an ocassional stir is a good thing)
5. Beat the eggs; season with a scant amount of salt and a pinch of pepper.
6. Melt remaining butter in 10 inch skillet.
7. Add eggs; cook slowly, running the spatula around the edges and lifting the egg mixture to allow the uncooked egg to run underneath.
8. Spoon gently warmed spinach cheese mixture onto one half of the omelet surface; fold other side over filling.
9. Slide onto serving plate.
10. Serves two
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