Spinach And Feta Omelet

Recently I was traveling again in Michigan’s Upper Peninsula and once again I stopped by Marquette’s Sweet Water Cafe for breakfast. On a previous visit there, I ordered the spinach and feta omelet, but received a spinach, mushroom and bacon omelet instead. I was going to say something, but the omelet was good and I didn’t want to give it up. 

Well, now that I have returned, I have decided to try that spinach and feta omelet for real this time. I was glad I did because it was good. It had tons of feta, and with a little of their special UP hot sauce, I really enjoyed it. I’m not sure how they made it, but this is the way I would make it.

Olive oil

3 eggs

2 tbs. cream

1 shallot sliced razor thin

1 cup baby spinach leaves

3/4 cup crumbled feta

Fresh ground black pepper

Preparation

Crack the eggs into a bowl and add in the cream. Beat the eggs and cream together until it is smooth. Heat a cast iron skillet and add just enough olive oil to coat the bottom. Add the spinach leaves and the sliced shallots. Stir until the shallots start to soften.

Pour in the eggs and swirl the skillet to cover the bottom. Add the feta cheese on the center third of the eggs. Grind a bunch of black pepper over the eggs and cheese. Once the eggs have set, fold the outer third of the eggs over the cheese and then fold the other outer third of the eggs over the cheese. Brown the eggs on that side then turn them over to brown the other side.

Serving

Slide the eggs on to a plate and next add a large pile of potatoes fried in olive oil. Sprinkle the potatoes with some cajun seasoning. Now add some toasted, buttered rye bread, some french roast coffee and a large tumbler of orange juice. Repeat this whole procedure for every person joining your breakfast table.