I’ve given up buying cereal. Whenever I do, we each have a bowl and then watch it sit on the shelf thereafter, slowing going stale. Suffice it to say none of us are big fans of the stuff, in spite of the occasional craving. I feel better and less hungry throughout the day when I have a bit of protein in the morning instead.
This delicious omelet makes a perfect breakfast or lunch. The pine nuts add a nutty touch that works beautifully with the spinach. Add them near the end of sauteing the veggies, since they burn easily.
Spinach-Feta Omelet with Pine Nuts
1/4 cup onion, finely chopped
3/4 cup baby spinach, coarsely chopped
1 tsp pine nuts
2-3 tbsp. feta cheese
Salt & pepper
Beat eggs with a pinch of salt & pepper and set aside.
Heat a medium skillet (I prefer a 10″ skillet for omelets) over medium heat. Add a drizzle of olive oil and rub around skillet to coat entirely. Add onion and sauté 2-3 minutes, until tender. Add spinach and pine nuts. Cook, stirring frequently another minute or two, until spinach is slightly wilted. Remove veggies to a plate.
Add eggs to the skillet. Swirl around to coat the bottom of the pan. Using a spatula, push or lift the edges of the egg, tilting the pan so the runny egg fills the empty spot. Keep doing this until there is no runny egg. You will end up with a bumpy, moon crater surface of an omelet, with the egg mostly cooked but still glossy on top.
Scatter cheese all over the surface, and then put the veggies just on one half.
Cook a minute until cheese starts to melt, fold omelet over, slide out of the pan and serve immediately.