Recipe: Spinach and Feta Omelet

From: Nancy,.SanFran

Majestic Restaurant & Bar Spinach And Feta Omelet
Recipe By :Midwest Living Magazine

Try this omelet from The Majestic Restaurant & Bar in St. Louis for breakfast or as a light weekend meal (serve it with a tossed salad and bread).

4 Cups pre-washed spinach -- chopped
6 Large eggs
1 Tablespoon butter
1/2 Cup feta cheese -- 2 oz crumbled

In a saucepan, cook spinach, covered, in a small amount of boiling salted water for 3 to 4 minutes or till tender. (Or place spinach in a microwave-safe casserole with 1 teaspoon water. Microcook, covered, on 100% power [high] for 1 to 2 minutes or till tender, stirring once.) Drain spinach thoroughly. In a medium mixing bowl, beat eggs well. Add drained spinach; continue beating till thoroughly mixed. Heat half of the butter in a 7- or 8- inch omelet pan or skillet with flared sides over medium-high heat till a drop of water sizzles. Pour half of the egg mixture into pan. As eggs set, run a spatula around the edge of the skillet, lifting eggs and letting uncooked portion flow underneath. Cook till top of omelet is set, but still shiny. Turn omelet; sprinkle with half of the cheese. Cook 2 minutes. Transfer omelet to a warm serving plate; roll up the omelet. Cover and keep the omelet warm in a 300 oven while you're repeating step 3 to make a second omelet. Makes 2 servings.

Nutrition Note To reduce the fat and cholesterol in this egg dish, substitute 1 1/2 cups frozen or refrigerated egg product, thawed, for the 6 eggs. Then, use half as much crumbled feta cheese (1 ounce total).