Ingredients
2 medium plum tomatoes
2 ounce(s) feta cheese
2 cup(s) (loosely packed) baby spinach leaves
8 large eggs
1/2 cup(s) water
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
2 tablespoon(s) margarine or butter
Directions
Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.
Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm.
In medium bowl, place eggs, water, salt, and black pepper.
With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy.
(Overbeating toughens the proteins in the whites.)
In nonstick skillet, melt margarine on medium.
When margarine stops sizzling, pour or ladle egg mixture into skillet.
After egg mixture begins to set around edges, about 25 to 30 seconds,
with heat-safe spatula, carefully push cooked egg from side of skillet toward center,
so uncooked egg can reach bottom of hot skillet.
Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.
Cook until omelet is almost set but still creamy and moist on top.
Place skillet handle facing you, and layer one-fourth of crumbled feta,
spinach leaves, and chopped tomatoes over half of each omelet.
With spatula, fold unfilled half over filling.
Shake pan gently to loosen any egg or filling from edge,
then slide omelet to edge of skillet. Holding skillet above warm plate,
tip skillet so omelet slides onto plate. Serve with toast and a mixed greens salad
with balsamic vinaigrette if you like.
The Mediterranean Diet. Safe, Easy, Achievable, Healthy Diet & Recipes. Centuries Of Verification And Its Tasty.
