Feta and Spinach Omelette

Photo by David Lygren

Our chickens are laying again after their winter break.  Some people get rid of their hens after a year or two, because production goes down as they age.  But we're only in it for family eggs and to give away to visitors so we keep our chickens for several years beyond what is recommended.  As you can see, their eggs are still lovely and we get LOTS of them.  So, eating seasonally, we eat lots of them too!  Here's one of our spring favorites.

Serves 2-4

• 1 bunch spinach, washed and chopped
• 1 cup chopped onion
• any seasonal veggies you want to add (including leftovers)
• 5 - 10 eggs
• milk as needed, added to eggs
•  6 oz crumbled Feta
• 1 tablespoon good quality oil
• salt and pepper (very little or no salt needed, the feta is salty)
• 4 oz water
   
In large, flat pan, saute spinach, onion, seasonal veggies in oil. Medium heat. Remove from pan and set aside. (Keep a bit of fresh chopped spinach aside to use as a garnish).  

 Pour egg/milk mixture into same pan, turning heat to lowest setting.  As eggs begin to cook, gently lift edges and drizzle water so that it goes under the cooking egg.  Do this around entire perimeter of the omelette.  It will bubble and lift eggs a bit, keeping the surface of the eggs from browning.  

 Add cooked veggies and 3 oz crumbled Feta down the middle of the cooking eggs. Gently fold sides of omelette over the veggies and cheese.  Advanced skills:  turn the entire thing over for an additional 30 seconds before dividing and sliding servings onto serving plates. Ask a question about this step.  

Garnish with finely chopped fresh spinach and remaining crumbled Feta.   

Enjoy with toasted fresh bread and jam.  Since we don't go to town to shop when we don't have to, we have homemade bread alot topped with a variety of jams that we make and preserve.  This is simple but different each time you make it and oh so good.