Double Cheese Spinach Omelet
Ingredients
- 1 bunch green onions scallions
- 1 sprig fresh oregano
- 1 tablespoon olive oil
- 1 container 5 ounces fresh baby spinach
- 2 large eggs
- 1 tablespoon milk
- ¼ cup crumbled feta cheese
- 2 slices fresh mozzarella about 1 ounce
- ¼ cup roasted red pepper slices
Instructions
- Cut green onions crosswise into diagonal slices. Finely chop oregano. Heat olive oil in 9-inch nonstick skillet, over medium heat. Add green onions and cook until slightly softened, about 1 minute. Add spinach and cook, stirring, until leaves wilt, about 2 minutes. Drain any liquid from pan, then stir in oregano.
- In a small bowl, whisk together eggs and milk. Sprinkle feta onto spinach mixture, then pour egg mixture on top. Using a spatula, softly stir mixture in pan until eggs are set, about 4 minutes.
- Place mozzarella and pepper slices down the center of the egg mixture. Gently fold over one side to cover filling, then fold in other side. Slide omelet onto a flat plate and serve promptly.
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Jacqueline Plant
Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.
Tenaya Darlington
Tenaya Darlington teaches food writing at Saint Joseph’s University. She blogs at www.madamefromageblog.com and co-hosts tours with Cheese Journeys. While writing this post, she nursed a gin martini and nibbled a hunk of Pecorino Ginepro.
