Feta, Spinach and Tomato Omelet

Feta, Spinach and Tomato Omelet | 31Daily.com

An omelet is always a favorite weekend brunch or even a breakfast for dinner idea. This Feta, Spinach and Tomato Omelet is incredibly easy, satisfying and flavorful.




A great omelet is truly about excellent, simple and fresh ingredients. And, of course, a bit of technique as well.

RELATED: Sheet Pan Breakfast Ideas That Will Change the Way You Cook

Notable chef Jacques Pepin chatted with the New York Times a few years ago about that seemingly mundane and sometimes boring chore. Technique. This is what he had to say…

“You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself,” he said. “I certainly don’t cook the same way I did 40 years ago, but the technique remains. And that’s what the student needs to learn: the technique.”

“A cook should have knives,” he said, “that glide with quick, delicate ease through the skin and pulp of a ripe tomato.”

“People always ask me, ‘What is the best knife?’ ” he said. “I say, ‘A sharp one.’ ”

 Back to the omelet… and the technique. Who better to showcase the right way than Jacques Pepin himself? Watch as he demonstrates “How to Make an Omelette.”

Feta, Spinach and Tomato Omelet

A simple, satisfying dish accented with fresh herbs, finished with feta, spinach, and tomato. An original fast food.

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Feta, Spinach and Tomato Omelet

Feta, Spinach and Tomato Omelet | 31Daily.com

A simple, satisfying dish accented with fresh herbs, finished with feta, spinach, and tomato. An original fast food.

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Ingredients

  • 1 tablespoon butter
  • 1/2 clove garlic, minced
  • 4 cherry tomatoes, halved
  • 4 ounces (1 cup) baby spinach
  • 3 eggs
  • 2 teaspoons fresh chives, snipped
  • 1 teaspoon fresh parsley, chopped
  • 1/4 cup milk
  • 1/2 pinch salt
  • 1/4 teaspoon black pepper
  • 1/4 cup feta cheese, crumbled

Instructions

Place a nonstick sauté pan over medium-high heat and melt the butter. When it is melted, add the garlic and halved tomatoes. Cook for 1 to 2 minutes.

Add the baby spinach and cook for another 1 to 2 minutes, until the spinach is wilted. Reduce heat to medium.

Beat the eggs, chives, parsley, milk, salt, and pepper until it is thoroughly mixed. Pour the egg mixture into the skillet. Stir constantly so that the eggs do not brown. When the center is still a little soft, add the crumbled feta cheese onto the eggs. Fold onto the plate and serve.




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Feta, Spinach and Tomato Omelet | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

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