Saturday, February 27, 2010

Turkish Fiery Omelet

Turkish Fiery Omelet

Serves 2 people

3 eggs
1/4 c chopped onions
1 c chopped tomatoes
1 chopped jalapeno
2 cups of fresh spinach (will equal about 1 c once it is cooked)
1/2 c feta cheese
Extra virgin olive oil
Roasted Red Pepper & Olives for garnish

Heat extra virgin olive oil in a non-stick skillet over medium-high heat. Add chopped mushrooms & chopped onions and cook until softened, then add chopped tomatoes, & diced jalapenos. Reduce heat to medium. Add spinach and let it cooked down. Once it has cooked down add feta cheese and let it melt. Meanwhile, whisk 3 eggs until well blended. Spray 10-inch non-stick skillet with non-stick cooking spray, add 3 eggs to the skillet. Let the uncooked egg mixture run onto the empty portion of the pan and cook until omelet is moist but fully cooked, about 3 minutes. Pour the ingredients from the first skillet over half of the omelet. Using a flat spatula, carefully fold the untopped half over the filling. Let it cook for another minute. Using the spatula slide the omelet onto your cutting board. While you let it stand for a minute or two, chop olives & roast red pepper to garnish the top of the omelet. Add a little bit more feta cheese to the top of your omelet. Cut the omelet in half and serve immediately. You made serve with hot sauce for more spice.

**I would not recommend salting the omelet since the feta cheese has a strong salty flavor already**

If you need an additional pick me up in the early mornings, then I would recommend serving this with Turkish Coffee.

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