Recipes

A drizzly, happy birthday

Yesterday was my birthday (I’m 30 again? How is that possible!) and, naturally, my presents had a culinary twist. Mark never disappoints when it comes to foodie gifts — there was this winner a couple years back, and this classic the Christmas before. But this year….{wait for it}….he COOKED FOR ME! And not just any old meal, but breakfast, the one time of day I’m so focused on getting everyone else ready that I never have a chance to eat. It made a rainy, dark birthday so much brighter!

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On the menu: a Greek omelette — my absolute favorite — with spinach, garlic, oregano and feta (!!), plus an English muffin, a (virgin) mimosa since I had to go to work after, and a strawberry lemonade cupcake for dessert from Crumbs Bake Shop.

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 Georgia, of course, contributed her own present, including a good night’s sleep the evening before. (She was down from 8 pm to 7 am with no ‘separation anxiety’ symptoms whatsoever! Last night, not so much).

Mark even agreed to share his omelette recipe, which came from The Chew. This is a guy who literally can barely cook, so to say I was impressed is a serious understatement. How lucky am I!

Mark’s Easy Greek Omelette

 adapted from The Chew

INGREDIENTS

  • 1/2 tablespoon Olive Oil (plus more to drizzle)
  • 1 clove Garlic
  • 2 cups Baby Spinach
  • 1/2 teaspoon fresh Oregano
  • 4 large Eggs
  • 1/2 tablespoon Unsalted Butter
  • 1/2 cup Greek Feta (crumbled)
  • Salt and freshly ground Pepper

DIRECTIONS

In a medium sauté pan over medium-high heat, warm the olive oil. Once hot, add the spinach and garlic, cooking until the spinach has wilted then remove to a strainer set over a bowl and press some of the liquid out with the back of a spoon. Set aside.

Crack the eggs into a bowl with the oregano, and whisk with a fork. Set aside. 

Warm a nonstick pan over medium heat. Add the butter to the pan, and once it foams and subsides, add the egg mixture. Move the outer edges of the eggs inward and cook until just set. Sprinkle the feta on one half along with the spinach mixture then fold the eggs over in half. Seaon with salt and freshly ground pepper. Slide the omelet off on to a plate, drizzle with olive oil, and enjoy.

Helpful Tips from The Chew
1. The spinach should only wilt a little bit while you’re sautéing it, so don’t over do it!
2. Don’t salt the eggs before putting them in the pan. Salting the eggs pulls moisture out and makes them rubbery, so add the salt once the eggs start to set.
3. Whisks add a lot of air to beaten eggs and make the final product too fluffy. For a creamier omelet, use a fork instead of a whisk.
4. Add the warm spinach directly on top of the feta to help the cheese melt.
5. If you’re having difficulty sliding the omelet out of the pan, try sliding it while holding the pan over the heated stove.
6. Don’t be afraid to make your omelet runny like you might with sunny side up or over easy eggs. Your omelet will still be safe to eat and will have added flavor.

What am I going to do with these two?? What a pair of loves.

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