Friday, April 14, 2017

Spinach and Feta Omelet


 4 Cups spinach, washed chopped
 6 Large eggs
 1 Tablespoon butter
                         1/2 Cup feta cheese                           



 1. In a saucepan, cook spinach, covered, in a small 
amount of boiling salted water for 3 to 4 minutes or 
till tender.Drain thoroughly.

 2. In a medium mixing bowl, beat eggs well. Add 
drained spinach; continue beating till thoroughly mixed. 

 3. Heat half of the butter in a 7- or 8- inch omelet pan 
over medium-high heat. Pour half of the egg mixture 
into pan. 

 4. As eggs set, run a spatula around the edge of the skillet, 
lifting eggs and letting uncooked portion flow underneath.

 5. Cook till top of omelet is set. Turn omelet; sprinkle with 
half of the cheese. Cook 2-3 minutes more.

 Makes 2 servings

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