Spinach Omelet with Feta Cheese and Hot Cherry Tomato Sauce
This surprisingly easy omelet blends spinach and feta with a hefty dose of oregano.
- Yield: Makes 1
Source: Martha Stewart Living, April 1997
- 1 tablespoon Clarified Butter
- 3 large eggs
- Salt and freshly ground pepper
- 1 cup whole baby spinach leaves, stems removed
- 1/4 cup crumbled feta cheese
- 2 teaspoons olive oil
- 1 small garlic clove, thinly sliced
- 1 tablespoon fresh oregano leaves
- 1 cup red and yellow cherry tomatoes
- 1/2 cup dry white wine, optional
Heat clarified butter in a 10-inch nonstick skillet over medium heat.
Whisk eggs together until very well mixed. Season with a pinch of salt and pepper.
Wilt spinach in skillet, about 30 seconds. Pour in eggs; cook, whisking constantly and shaking pan vigorously, until they begin to set but are still quite loose. Stop whisking; cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency.
Sprinkle left half of omelet with feta. Using a rubber spatula, fold right half over cheese, forming half-moon shape. Fold top half over bottom half; slide omelet onto a plate.
Quickly return skillet to heat. Add oil, garlic, and oregano; saute until garlic is golden, about 2 minutes. Add tomatoes and wine or 1/2 cup water, raise heat to medium high, and simmer until tomatoes burst and liquid is somewhat reduced, 3 to 5 minutes. Ladle sauce over omelet, and serve immediately.