My husband and I both love to cook. We love to taste and experience new and different foods from all parts of the world.
Quick and nutritious meal
If you like to start your day with a nutritious breakfast but have limited time to prepare it, Quick and Easy Omelets are the perfect choice. You can prepare them in minutes and vary them with a wide variety of ingredients besides eggs. Omelets are delicious meals not only for breakfast, but any time of the day or night.
This morning, after looking in our fridge, I decided to use some red onion, baby spinach, and crumbled feta cheese I had on hand. My husband and I both love this flavor combination, and I’ll show you how easily it comes together on a plate.
Gathering the ingredients takes about as long as the actual cooking time. Use a nonstick skillet for use on the stovetop that also has a lid when preparing this recipe.
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Serves two people
- 1 teaspoon of extra virgin olive oil
- 1 tbsp red onion, minced
- 1 packed cup of fresh baby spinach leaves
- 1/3 cup feta cheese, crumbled
- 4 large eggs, beaten
- ground black pepper
- cherry tomatoes, optional for garnish
Step by step photos
- Pour extra virgin olive oil into a non-stick skillet and put the heat on medium-high.
- When the olive oil sparkles, add the minced red onions and stir for about a minute until the onions start to soften.
- Add the baby spinach leaves and stir for about 30 seconds until they start to wilt.
- Add the beaten eggs and immediately garnish them with feta cheese. Sprinkle the top with ground black pepper and cover the top of the pan.
- Cook about 5 minutes until the egg mixture has puffed up and is dry on top. Watch carefully. It may take a little longer or less time, depending on the temperature setting of your range.
- Remove from heat, flip omelet in half and divide into two portions on serving plates.
- Garnish the plate with tomatoes, if desired, and add additional ground pepper.
“He said mixing an omelet was a bit like mixing paint: eggs were my basic palette, and so I could create flavors from the ingredients I had around.
– Jordan Weisman, Cathy’s Key
History and use of feta cheese
The production of feta cheese dates back centuries. Real Greek Feta comes from specific regions of the European Union, Greece producing a large portion. Since October 2002, if it is done under strict regulations and in designated areas, it now receives a protected designation of origin (PDO).
It is made from sheep’s milk. It can also be a combination of sheep’s and goat’s milk, the goat’s milk not constituting more than 30% of the final product. Feta has a tangy aroma and flavor, and due to its storage in brine, it is also salty. You might have noticed that I didn’t use extra salt in my omelet recipe.
Maturation 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, along with the protein content, can improve bone health. It contains many strains of Lactobacillus, which benefit the gastrointestinal system, like yogurt. To learn more about the benefits, click on the link at the bottom of the page.
Today, many countries make feta cheese, but only some have this PDO label. Some people even use cow’s milk to prepare it. If you have never tasted this cheese, I invite you to do it!
You can use this cheese in almost endless ways: from salads to sandwiches, an ingredient in baked dishes, toppings on bread, pizza, potatoes, etc. It is very versatile and adds an extra touch of flavor to many meals.
This content is accurate and faithful to the author’s knowledge and is not intended to substitute for formal and individualized advice from a qualified professional.
© 2021 Peggy Woods
Peggy Woods (author) from Houston, Texas on February 23, 2021:
Feta cheese is a staple ingredient in Greek salads. I also like it used that way. I enjoyed your last article so much! I almost felt like I was there with you!
Liz westwood from the United Kingdom on February 23, 2021:
It looks like a very tasty recipe. I like to make a Greek salad with feta cheese.
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