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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.
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
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.