An egg and steamed spinach omelet is stuffed with cherry tomatoes, crumbled feta, Kalamata olives, bell peppers and fresh herbs in this mouth-watering recipe.
Ingredients Makes: 1 large omelet, 2 servings
1/4 cup steamed spinach, squeezed dry
2 Tbsp bell pepper, diced
2 Tbsp red onion, diced
1 garlic clove, minced
3 or 4 cherry tomatoes, halved
3 Tbsp feta, crumbled
1 to 2 Tbsp Kalamata olives, sliced
2 Tbsp fresh cilantro ~and/or~ parsley leaves
1/4 tsp dried oregano
1/5 tsp sea salt
black pepper to taste
1 Tbsp extra-virgin olive oil
Steam spinach. Add half of a cup of water to the bottom of a sauce-pot and the place a steaming basket. Add 1 cup of fresh spinach to the steamer to get approximately 1/4 cup of steamed spinach. Steam the spinach over medium-high heat for about 3 minutes, the remove from heat. Remove the steaming basket with the wilted spinach and place somewhere to cool. When relatively cool, press out the excess water from the spinach; then transfer the pressed-dry spinach to a bowl, lightly sprinkle with sea salt and set aside.
Prepare filling. Dice the bell pepper and onion, mince the garlic and cut the cherry tomatoes in half then set aside in a bowl together. De-stem the herbs, chop and set aside in a different bowl with the sliced olives and the crumbled feta.
In a medium frying pan or skillet over medium-low heat add 1 tablespoon of unsalted butter and the bowl of onions, garlic, peppers and tomatoes. Sauté for 4 to 5 minutes, then remove from heat and transfer back to bowl when cooled.
Prepare egg mixture. In a medium bowl, whisk the eggs together, then stir in the cooled steamed spinach, the dried oregano herb, sea salt, and a pinch of black pepper.
Cook the omelet. Heat an 8-inch non-stick skillet over medium-low heat (4 on the electric stove). Add the olive oil and then the egg mixture to the skillet. Using a wooden spatula, push the egg and spinach around to distribute evenly in the pan. Push the cooked egg with the wooden spatula and tilt the pan to let the uncooked egg mixture run onto the empty and thinner areas until the egg is no longer runny. When the omelet is almost but not fully cooked and still very moist, add the other ingredients.
Add the filling ingredients. Reduce heat to low; pour both vegetable mixtures over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the un-topped half over the filling. Cover the omelet or frying pan with a lid and allow the omelet to cook for a minute or so longer, or when it appears to have fully cooked.
Serve. Use the spatula to transfer the omelet onto a cutting board. Let stand a minute or two for the filling to cool a little. Cut the omelet in half and then serve immediately. Enjoy!
Recipe shared by: J. Marshall
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