Spinach & Feta Omelets

I will never make it as a short order cook.  I’m not the fastest person in the kitchen, and no where near the neatest (I can hear the Old Man agreeing with the last statement just a little too much).  However, I have learned some tricks along the way to help streamline certain meals so that I can enjoy them the way I want, and I don’t have to get out of my pajamas to go to a restaurant, either.

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Omelets can be made with a wide variety of fillings, just like a frittata can be.  The slightly sweet taste of sautéed shallots, mixed with the creamy saltiness of feta cheese, are the perfect compliments to the spinach.  Wrap them up in a layer of seasoned eggs and there’s little more that I would want for a hearty wake-me-up meal.

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The trick with omelets is not so much the flipping part.  I still mess that up, but it all tastes good anyway.  It’s the fact that you can only make one at a time, which makes it difficult if you wanted a sit down meal with everyone together.  Just the time it can take to make each one can be daunting, but there are ways around these problems.

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Follow the steps below and you will be able to pull off this dish and look like the pro I will never be!

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Spinach & Feta Omelet Recipe

I like to have all my eggs cracked in separate, small bowls with the wine and evaporated milk added to each at the beginning.  I’ll even pour the wine into a small bowl and measure out from there because it is easier than trying to hold a heavy bottle and a measuring spoon at the same time.  The moment I pour one batch of scrambled egg mixture into the pan, I can dump in the next batch into the mixing bowl and get it ready while the first one is heating in the pan.  This really streamlines the process instead of stopping to crack and mix eggs in between each omelet.  You could mix all the eggs together at once, but then you might get some omelets with more egg mix than others.  That sucks.

For each omelet:

  • 2 eggs
  • 1 Tbsp. white wine (cheap jug-o-wine Chablis works great)
  • 1 Tbsp. evaporated milk
  • 1 handful of fresh spinach (a very precise measurement!)
  • 1/4 cup sliced shallots
  • 1/4 – 1/3 cup crumbled feta
  • extra virgin olive oil

Preheat oven to 225 F and put in a shallow baking pan to heat.  You’ll put each omelet in there to keep warm until all are finished.

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Put a glug of olive oil in a skillet on the stove and turn to high.  Add the sliced shallots to the pan once the oil is hot, and turn down the heat to medium.  Sauté until the shallots are lightly browned and translucent, about 10-15 minutes.  Add spinach and cover the pan.  Cook for 2-3 minutes, remove cover and gently stir.  Continue to sauté spinach and shallots until the spinach is completely wilted.  Remove from heat and set aside.  Divide the spinach mixture into roughly equal portions for however many omelets you are making.

Crumble feta by cutting it into small chunks in a dish with a butter knife.  Divide the crumbled feta into roughly equal portions for however omelets you are making.  Set aside.

Crack eggs into a small mixing bowl and add milk and wine.  If making more than one omelet, you may find it easier to follow my advice above the ingredients list.  Scramble the first batch of eggs.

Put a glug of olive oil into a non-stick 8-10 inch omelet pan.  Yes, even with the non-stick you will want the oil as it will help coat the spatula you will need to flip the omelet.  Your life will be so much happier if you do this.  Heat the pan on medium until the oil is hot, then pour in the egg mix.  While the egg is firming up, you can dump your next batch of eggs into the mixing bowl and quickly whisk them together.

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Once the egg is nearly set, add the spinach mixture and the feta to one side.  Carefully slide the spatula under the side with no filling.  Flip that side over the filling.  I find it easiest to use a wide spatula and to tip the pan such that the omelet will slide onto the spatula before I flip it.  Continue to cook 1-2 minutes, and then carefully flip the whole omelet over.  It’s okay if some of the filling flops out, practice makes perfect!

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Cook just a minute more or until the eggs are no longer liquidy on the inside.  Transfer your omelet to the hot baking tray in the oven (carefully!), and close the oven.  Repeat this until all your omelets are ready.  They will be nice and hot and everyone gets a gourmet meal together!

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