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Omelet florentine

April 14, 2010

Did you know “florentine” simply means “with spinach?” I didn’t until like, three weeks ago. Who knew?

So here’s a sneaky secret: The other day at the grocery store, I didn’t want to buy a full bag of spinach. I’m not even really sure why, but instead of going to pluck a bag from the shelf I walked to the salad bar and filled up a plastic container with a lot of leaves. Lots. And instead of paying $4 for the bag of spinach, what was my total?

15 cents.

Uh huh. Boom.

Omelets are pretty simple, although flipping them takes a little skill. If you can’t flip them, a nice alternative is to slip them under the broiler for a hot minute so the top can quickly cook.

For this spinach and feta omelet, I melted a tablespoon of butter in an omelet pan over medium-high heat, and then added the spinach and some pepper. After about 45 seconds, when the spinach is nice and wilted, pour in 3 eggs (beaten with a fork).

As the omelet starts to set, use a rubber spatula to lift the sides and pour the liquid from the top down into the pan. Do this multiple times all around the pan, so that very little is uncooked on the top.

When it’s about 3/4 of the way cooked from the bottom to the top, slide a spatula (wider this time) underneath and flip the omelet. If you used enough butter and if your pan is nonstick, it should be pretty easy.

Slip some feta cheese into half of the omelet and fold over. Enjoy.

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