Baby Spinach & Feta Omelet
As seen on: Giada’s Holiday Handbook, Episode 4. Santa’s Grab Bag.
Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
Whisk eggs and milk in a medium mixing bowl.
Melt butter in large skillet over medium-low heat. Add spinach to skillet, stirring until reduced. Pour egg mixture into skillet over spinach. Cook slowly, stirring so that omelet cooks evenly. Add feta cheese along center the omelet. Using a spatula loosen sides of omelet from pan and fold one side over the other forming a half moon. Allow omelet to cook slowly while cheese melts. Approximately 2 minutes. Slide omelet onto plate. Season with pepper and salt to taste.
- 3 large eggs
- 1/4 cup milk
- 1/2 cup feta cheese, crumbled
- 2 cups fresh spinach
- 2 tbsp butter
- salt and black pepper, to taste