In December, our extended family went out to breakfast at The Original Pancake House in Eden Prairie, Minnesota. Now, pancake houses can be a bit tricky for those will dairy allergies, but the restaurant wait staff was very accommodating. After consulting with them and the manager, I ordered their Mediterranean omelette (hold the feta cheese, please).
It. Was. Delicious.
So delicious that a few weeks later, I recreated the recipe and served it for breakfast when our daughter and son-in-law spent a weekend at our house. It wasn’t an exact flavor match, but close enough to try again. The recipe below is for a two egg omelette, which was plenty for my daughter and me. The guys had the three egg version, which satisfied their larger appetites. The other ingredients are approximate rather than exact. So fiddle around with them until you get the taste you like.
Mediterranean Spinach Omelette
2 eggs
3/4 cup washed, lightly packed baby spinach leaves
1 green onion, chopped including green ends
1/4 cup Kalamata olives, whole
2 tablespoons, sun dried tomatoes, coarsely chopped
1/4 cup feta cheese
1 tablespoon butter flavored olive oil
Put oil in skillet. Heat on medium burner.
Beat eggs with electric hand mixer until they are pale and fluffy.
Pour eggs into pan and cook over medium heat until the bottom is set but the top is still runny.
Sprinkle the onion, olives, tomatoes, and feta cheese* onto the runny surface. Press down lightly with spatula. Sprinkle spinach on top.
Press down lightly and let cook until the eggs are almost, but not quite done. Then flip one half of omelet on top of the other half. (See photo at top of page.) Continue cooking until eggs are firm. Serve hot with fruit and hash brown potatoes. Delicious!
*Omit feta cheese for the dairy-free version
