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Double Cheese Spinach Omelet

Double Cheese Spinach Omelet
Serves 2
Combining the vegetable-rich flavors of a frittata with omelet technique, this savory classic has a mozzarella-pepper filling wrapped in feta and spinach.
  1. 1 bunch green onions (scallions)
  2. 1 sprig fresh oregano
  3. 1 tablespoon olive oil
  4. 1 container (5 ounces) fresh baby spinach
  5. 2 large eggs
  6. 1 tablespoon milk
  7. ¼ cup crumbled feta cheese
  8. 2 slices fresh mozzarella (about 1 ounce)
  9. ¼ cup roasted red pepper slices
  1. 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.
  2. 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.
  3. 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.
culture: the word on cheese https://culturecheesemag.com/

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

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.