A few weeks ago eggs went on sale for $.50 per dozen around here. I bought 10 dozen eggs. We don't normally go through that many eggs, but I figured I could cook some things for the freezer. It is that time of year, afterall, when I hardly have any time to spare during the week.
Here is a quick and simple omelet recipe. The key to this way of cooking an omelet is the small cast-iron griddle. If you don't have one, you are missing out! It's a necessary "ingredient" for all the best tortillas, grilled sandwiches, pancakes and omelets. By the way, omelets freeze great! Just re-heat on high in the microwave for about 60 seconds and you've got a tasty and filling breakfast when you need something quick.
Spinach and Feta Omelet
3 eggs
1 Tbsp water
1 small tomato, diced
1 cup chopped fresh spinach
2 Tbsp feta cheese
1/2 small zucchini, chopped
Non-stick cooking spray
Salt & Pepper to taste
In a 2 cup liquid measuring cup whip eggs, water, and a dash of salt and pepper. (The water helps the eggs to be fluffy.) Pour onto a pre-heated cast-iron griddle (about 350 F) sprayed with non-stick cooking spray. Allow eggs to cook about 30 seconds or until slightly set. Sprinkle vegetables and feta all over eggs. Set oven to broil on High. Move griddle to oven about two inches from heat and cook 1-2 minutes more or until eggs are firm. Loosen from griddle, roll omelet and serve with fresh salsa if desired.
1 comment:
Did you know you can freeze raw eggs by placing them in an icecube tray, and freezing? Once they are frozen you can dumpt them in a zip lock baggy and use one at a time. Just make sure that your tray makes big enough icecubes to fit the whole egg.
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