Scotty and I usually take advantage of Saturday mornings by sleeping in and cooking breakfast together. We linger over coffee and the weekend Times newspaper. It’s become a bit of a ritual for us. Following breakfast we make our way up to school to get work done, but we do savor our Saturday mornings. Breakfast usually consists of some variation on the omelette below. If I’m feeling especially extravagant, my omelets consist of sauted mushrooms and creme fraise. But, in case you haven’t notice from the previous posts, I’m tossing out the heavy, rich ingredients (so much more acceptable in the winter months) in favor of lighter flavors.
Saturday Morning Omelettes for Two
While the ingredients below are for two, they’re easily multiplied for more!
- 4 free range eggs (they really DO taste better)
- ground cayenne
- fresh ground pepper
- 1/4 onion, sliced
- 1 leek, light green and white parts thinly sliced
- 1 sweet red chili pepper, thinly sliced
- 1/4 red bell pepper, thinly sliced
- couple handfuls spinach leaves
- crumbled feta cheese
- 4-5 tablespoons plain yoghurt, stirred
- 6-7 grape tomatoes, diced and tossed with a little salt
In a bowl combine eggs and some milk which makes them nice and fluffy. Whisk together until well mixed. Season with cayenne, salt, and pepper. The measurements here will all depend on personal taste. I like to add a good dash of cayenne – it gives the eggs a little zip!
Next take your onion, leeks, and red chili and saute in a little olive oil. You can add the red bell pepper at this point but I like to add it a little later. While those are cooking be sure to stir often.
Saute until tender-crisp and add red bell peppers. Once the red bell peppers are also soft, add a couple handfuls of spinach on top of the hot ingredients. Be sure your heat isn’t too high here, you want it warm enough to steam the spinach but not hot enough to burn the other ingredients.
Once the spinach has begun to wilt you can go ahead and mix it in with the other ingredients. Sprinkle with a little salt.
Remove the veggies from your pan and set aside. Take still hot pan and add a bit more olive oil to ensure your eggs don’t stick and pour in about half of your egg mixture. Spread around pan and when eggs are just about done, put in your fillings: first the vegetable mixture, followed by a sprinkling of the feta.
Fold over omelette and let sit over warm heat for just long enough to allow the feta to begin to melt. Place omelette on plate, drizzle with a little yoghurt and top with tomatoes. Enjoy.
NB: A yummy variation on these is with roasted red peppers, fresh basil, mozzarella, and tomatoes. Just exchange the chili for roasted red peppers and the feta for fresh mozzarella. And the addition of a little crispy pancetta doesn’t hurt either 🙂