You are here: Seasoned Cooking » All Issues » February 2005 Issue » This Article » Page 2
 
February 2005 Issue
Cooking Together
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Coffee Makers HQ

A categorized resource directory for everything about coffee makers.

The Recipe Box

The Recipe Box offers family and community recipe favorites from around the USA, including recipe contest winner, recipe exchange board and more!

DIANA Ingredients

Diana Ingredients est le spécialiste des ingrédients végétaux, carnés et acides aminés.

Riverwood Produce Farm

If your looking for fresh, locally grown produce and in the Southeast part of Wisconsin (Kenosha), please stop by.

Lobster Direct

Lobster Direct can provide lobsters to you within 24 hours of order. Monthly dinner-for-four draws & recipes. Call 1-800-NS-CLAWS.
I'm including two recipes this month that are perfect for couples in the kitchen. The first is for a simple omelet that features Mediterranean-inspired ingredients. I love omelets! I suppose that's mostly because I usually get to play around with the fillings and my husband is in charge of putting them together. I am proud to report that he rarely suffers any folding foibles! We like to make a single 3-egg omelet, slice it down the center and share it. Why? Well, neither of us likes making 2-egg omelets in our nice skillet (they end up thinner and suffer tears more easily) and we'd rather not try to tackle a 3-egg omelet solo. Making one super-stuffed 3-egg version and splitting it has kept us happy for years! Of course, you can simply tweak this recipe to make a 2-egg version or tackle a 3-egg omelet on your own as well.

 

Mediterranean Omelets

Omelets are easy to make as a team. One person can prepare the eggs and the other person can be in charge of fillings.
  • 3 large eggs
  • 1 T. plain yogurt
  • 1 T. skim milk
  • Pinch of salt, pepper and nutmeg
  • Cooking spray
  • 2 T. diced roasted red peppers
  • 1 c. baby spinach leaves -- chopped
  • 1 T. minced red onion
  • 1 clove garlic -- minced
  • 1/4 c. crumbled feta cheese
In a medium bowl, combine the eggs, yogurt, milk and seasonings. Using a wire whisk, blend the mixture to form a slightly frothy custard.

Spray a medium, nonstick skillet with cooking spray and heat over medium-high heat. Pour the egg custard into the skillet and cook for 2-3 minutes.

Meanwhile, prepare the remainder of the ingredients and toss them together in a small bowl. When the eggs have cooked for 2-3 minutes, carefully pour the filling onto one half of the egg mixture. Using a spatula, carefully fold the other half of the egg mixture over the fillings. Cook an additional minute. Slice the omelet down the center and carefully slide each half onto a serving plate. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
 

Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.