Roasted Red Pepper, Spinach and Feta Omelet
The small amount of water added to the eggs turns into steam when exposed to the heat of the fry pan, making the eggs tender and fluffy. It is best to use a pan that is either nonstick or well seasoned and has low sloping sides so that the finished omelet will be easy to turn out. Serve with toasted whole-wheat bread.
- 1 roasted red bell pepper
- 3 tsp. extra-virgin olive oil
- 3/4 cup loosely packed spinach leaves, rinsed well and stemmed
- Kosher salt and freshly ground pepper, to taste
- 4 eggs
- 2 Tbs. water
- 2 Tbs. crumbled feta cheese
Remove the stem from the bell pepper, cut it in half lengthwise and remove the seeds, ribs and blackened skin. Cut each half lengthwise into strips 1/2 inch wide. Measure out 1/2 cup for the omelet filling. Reserve the remainder for another use.
In a fry pan over medium heat, combine the roasted pepper strips and 2 tsp. of the olive oil and stir until hot, about 1 minute. Add the spinach and heat just until wilted, about 30 seconds. Transfer to a bowl and add a pinch of salt and a grind of pepper.
In a large bowl, whisk together the eggs, water, a pinch of salt and a grind of pepper just until blended.
Heat a 9- or 10-inch nonstick or well-seasoned fry pan over medium heat for 2 minutes. Add the remaining 1 tsp. oil and tilt the pan to coat evenly. Heat the oil until a drop of egg sizzles upon contact, then pour the eggs into the center of the pan and immediately reduce the heat to medium-low. Cook, without stirring, just until the bottom is set, about 10 seconds. Using a heatproof rubber spatula, gently pull the set edges in toward the center, and then tilt the pan so that the uncooked egg in the center runs toward the edges. Adjust the heat so that the eggs will set, but not brown. Cook until softly set with just a thin layer of moist egg on the surface, about 2 minutes total cooking time.
Spoon the red pepper mixture onto the side of the omelet closest to the handle of the fry pan. Sprinkle the mixture with the feta cheese. Using the spatula as a guide, fold the third of the omelet closest to the handle over the center third. Then, holding the pan by the handle, tilt the pan so that the omelet rolls out onto a warmed platter, seam side down.
Cut the omelet in half, arrange each half on a plate and serve immediately. Serves 2.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).