Spinach and feta omelet on rye toasties

October 16, 2022 at 9:11 pm (B plus (3.5 stars, like a lot), breakfast, Dark leafy greens, Monthly menu plan: brunch, My brain, Necessarily nonvegan) ()


About once a month Derek makes us spinach and feta omelets for Sunday brunch. I always really enjoy them. I like to eat mine on a rye toastie — kind of like an English muffin but with rye flour. Derek prefers to eat his omelet plain and his toastie with butter and jam. Alma usually eats one half of her toastie with just butter and the other half with the omelet. I asked Derek how he makes the omelet, and this is what he told me.

Ingredients for 2 large omelets (to serve very 3 hungry or 4 not-so-hungry people):

  • 1 pound fresh spinach (I think 1 pound / 450g is ideal. This time we used 600g of organic baby spinach leaves, but it was a bit too much and we had some spinach leftover. We can often buy a 500g bag of spinach or two 300g bags, but one 300g bag is definitely not enough.)
  • 2 to 3 large garlic cloves
  • butter and/or olive oil
  • 8 eggs
  • milk
  • salt
  • feta, maybe 1/2 of a block?
  • 3 Finnish toasties

Instructions:

  1. Mince the garlic and let it sit. Wash your spinach and spin it dry in a salad spinner.
  2. In a 12-inch skillet, sauté the garlic in butter and/or olive oil. (Derek likes at least some butter.) When the garlic is golden (after a minute) add the spinach incrementally, stirring it until it wilts. Let it simmer for a little while until some of the juice comes out. Salt to taste. Pour off the juice. (Derek likes to drink it.) Set aside.
  3. While the spinach is cooking, add the eggs to a small bowl and beat them well, then add the salt and milk. Crumble the feta into a small bowl.
  4. Make the omelet. In a large 10-inch nonstick skillet, melt some butter over medium-high heat. When melted, turn heat to medium (around 6 on our stove). Pour half the egg mixture into the pan, scraping from the edges to let the liquid from the top flow under and cook. When the top looks mostly cooked cover half of the omelet with spinach and feta. Fold the uncovered half over to close the omelet. Flip and brown the other side for about a minute.

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