Omelet with Spinach, Red Onion and Feta - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Omelet with Spinach, Red Onion and Feta

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    Omelet with Spinach, Red Onion and Feta

    • 2 tsp. Extra Virgin Olive Oil
    • ½ Cup Red Onion-sliced very thinly
    • 1 ½ Cups Fresh Spinach Leaves-stems removed
    • 1 Tbsp. Feta Cheese-crumbled
    • 2 Large Fresh Eggs
    • 2 tsp. Extra Virgin Olive Oil
    • Salt and Pepper To Taste

     Prepare filling by heating a saute pan on medium high heat. Add the first       measure of olive oil and the onion. Cook for about 1 minute or until slightly golden at edges. Add the spinach , toss  using tongs just to wilt the greens. Stir in the feta  cheese. Remove from the pan and reserve to fill omelet.

    While heating a non-stick omelet pan over medium-high heat, whisk together the eggs with a touch of salt and pepper. Add the olive oil and just it begins shimmer and very slightly begin to smoke,  pour in the eggs. 
     
    Using a high heat rubber spatula, rapidly stir the eggs as if were doing scrambled eggs. When eggs are just barely set, stop stirring to allow omelet to set, covering the bottom of the pan and slightly up the sides. Place the filling on the omelet in the  half furthest away from the pan handle.  
     
    Place pan up on a 45 degree angle, and shake the omelet until the furthest edge of the omelet is just out of the pan. Slide that end onto a serving plate and then invert the whole pan with the second half (unfilled side of the omelet) up and over the filling side.