enjoying the foliage

Spinach and Feta Love

Posted on: Wednesday, May 20, 2009

Last year, Pratima wrote about her trip to Chicago and her fantastic excursion to Lou Mitchell’s, a diner with excellent omelettes and cute old ladies who hand out donut-holes foryou to nibble on while you decide what you want for breakfast. I second her exultations!

I was in Chicago for a couple of days for a philosophy conference last month but spent the first day wandering around the city (the lakeshore and the Art Institute are great!). My first stop was the diner–we directed our cab from the airport to it straight away. It was lovely and delicious, just as Pratima described. The omelettes were incredibly fluffy–just the thing to start our adventure.

Of course, I vowed to try and replicate the omelette experience at home, and I think, as of today, we’ve succeeded. Behold, the spinach and feta omelette (what Lou Mitchell’s calls the ‘Spinach Special’):

Note: One of the most important things about fluffy omelettes, or so I’ve read in various places, is making them in a small skillet so that the eggs don’t spread too much and actually have a chance to rise. An 8-inch skillet should do, though we found a 7-inch Earth chef skillet recently at the Bay for about $13–ceramic nonstick and oven safe.

Ingredients

  • 3 eggs, 1 egg yolk
  • 1 tbsp butter, cubed
  • 1/2 small onion, diced
  • 3 or 4  large handfuls of baby spinach
  • 25 g or so of feta, cubed
  • milk
  1. Preheat the oven to 450 degrees.
  2. Put cubed butter in the freezer for at least 10 minutes.
  3. Sautee onions with a bit of oil and salt over medium heat until soft and slightly golden, about 15 minutes. Remove from pan and set aside in another bowl.
  4. In the meantime, wilt spinach (I just nuke it in the microwave for about 45-60 seconds). When it cools, wring out the excess water, and chop it finely.
  5. Add chopped spinach and feta to onions.
  6. In a separate bowl, beat eggs and yolk vigorously for a minute or so. Add milk, salt, and pepper, and beat some more, incorporating air until bubbles form around the edges of the mixture. Right before you’re ready to put the eggs in the pan, add the frozen butter to the egg mixture.
  7. Add a bit of butter to the same skillet when hot (again on medium heat). After it foams and melts, give it a swirl, and then add the egg mixture. Using a small spatula (silicone seems the best option), dislodge the edges of the omelette from the pan as they start to cook, letting uncooked egg take its place. Keep doing this until the bottom of the omelette towards the centre starts to set. Add the spinach, onion, feta filling and incorporate into the eggs. When the omelette is almost set–the top will still be slightly runny–stick in the oven for about 3 to 3 and a half minutes or when the surface of the omelette is fully cooked.
  8. Remove from pan, fold in half, and serve with toast. 🙂

This omelette is pretty easy to make with a bit of practice. Unfortunately, I don’t have any pictures. I can’t seem to find my camera anywhere.

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2 Responses to "Spinach and Feta Love"

Sounds delicious .. Laila .. http://lailablogs.com/

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