I have a sizable tried-and-true cookie recipe file, but I am always eager to discover new ones. Who doesn't love cookies?
Quick and Nutritious Meal
If you enjoy starting your day with a nutritious breakfast but have little time in which to prepare it, quick-and-easy omelets make a perfect choice. You can whip them up in a matter of minutes and vary them with a wide variety of ingredients in addition to the mainstay of eggs. Omelets are delicious meals for not only breakfast but any time of the day or night.
This morning, after looking in our refrigerator, I decided to use some red onion, baby spinach and crumbled feta cheese that I had on hand. My husband and I both enjoy that flavor combination, and I will show you how easily it came together on a plate.
Gathering the ingredients together takes about as much time as the actual cooking time. Use a non-stick pan for stovetop use that also has a cover when making this recipe.
|Prep time||Cook time||Ready in||Yields|
- 1 teaspoon extra virgin olive oil
- 1 tablespoon red onion, minced
- 1 packed cup fresh baby spinach leaves
- 1/3 cup feta cheese, crumbled
- 4 large eggs, beaten
- Ground black pepper, to taste
- Cherry tomatos, optional for garnish
- Drizzle the extra virgin olive oil into a non-stick skillet and turn the heat on medium-high.
- When the olive oil is shimmering, add the minced red onions and stir for about 1 minute until the onions start to soften.
- Add the baby spinach leaves, and stir for approximately 30 seconds until they start to wilt.
- Add the beaten eggs, and immediately top them with the feta cheese. Sprinkle the top with ground black pepper, and cover the top of the skillet.
- Cook for about 5 minutes until the egg mixture has puffed up and is dry on top. Watch closely. It may take a little more or less time, depending upon your stovetop heat setting.
- Remove from the heat, flip the omelet over in half, and divide into two portions on serving plates.
- Garnish the plate with tomatoes, if desired, and add additional ground pepper.
Read More From Delishably
He said that mixing an omelet was a lot like mixing paint: the eggs were my basic palette, and then I could build tastes out of whatever ingredients I had around.
— Jordan Weisman, "Cathy's Key"
History and Use of Feta Cheese
Feta cheese production goes back centuries. Real Greek feta comes from specific regions of the European Union, with Greece producing much of it. As of October 2002, if made under strict regulations and in designated areas, it now receives a protected designation of origin (PDO) label.
It consists of sheep's milk. It can also be a combination of sheep's and goat milk, with the goat milk not being more than a 30% portion of the final product. Feta exhibits a tangy aroma and flavor, and because of its storage in brine, it also is salty. You might have noticed that I used no extra salt in my omelet recipe.
The ripening of the final product takes, on average, about two months. You might be happy to know that feta is a good source of calcium and phosphorus. Both of those, along with the protein content, can aid bone health. It has numerous strains of Lactobacillus, which benefits the gastrointestinal system, similar to yogurt. To read more of the benefits, click on the link at the bottom of the page.
Today, many countries make feta cheese, but only certain ones have that PDO label. Some people even use cow's milk when making it. If you have never tasted this cheese, I invite you to do so!
You can use this cheese in almost endless ways: from salads to sandwiches, an ingredient in baked dishes, toppings on bread, pizza, potatoes, and more. It is very versatile and adds an extra punch of flavor to many meals.
© 2021 Peggy Woods