© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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2 large, extra large, or jumbo eggs
1 tablespoon half and half or heavy cream
1 ounce crumbled feta cheese
1 ounce fresh cooked spinach
pinch of your favorite herbs (cilantro, thyme, oregano, tarragon, rosemary, basil, marjoram, sage)
salt and pepper to taste
1 teaspoon butter
Preheat frying pan on medium heat. Coat pan with butter but do not let burn. Mix eggs and half and half in bowl. Pour into pan making sure to coat bottom of pan. Add feta cheese and spinach to one side of the omelet and sprinkle the herbs, pepper and salt to the other side. Cook until eggs turn solid and flip the herb side over the spinach side. Cook for one or two minutes more flipping carefully a couple of times.
Serve with 3 strips of bacon or 3 sausage patties.