Okay, I wasn’t planning to post yet another recipe today. I mean, four in one day is a bit much, even for me. I was actually nursing a cup of coffee, and reading a rough draft for Marseille Omelette (Rosemarie Style). Some of you Mimi Cafe lovers out there might be familiar with this open-faced egg-white omelette.
The first time I had one, it was one of those love at first bite deals. The very next weekend, I needed to whip these up for my guys. Turns out, they are not big fans of an egg-white omelette smothered in raw spinach leaves. Still, I really like them and have been perfecting both the recipe and technique over the years. I was organizing my notes when I realized it was lunch time. Hum, the only thing missing for my Marseille omelette draft were a few step by step pictures. Why not have an omelette for lunch and kill two birds with one stone?
First problem, a Marseille Omelette is all egg whites. We are set to go shopping in a few days and right at the moment I only have 4 eggs left. So an all egg white omelette was not going to work, but a couple of whole eggs would. Next, I had everything else except the Portobello mushrooms. Now you can’t have a Marseille Omelette without mushroom! Fine, we’ll make a Spinach and Tomato Omelette. Oh my word, it was delicious! The tomatoes and yellow bell pepper came from my garden, can’t get any fresher than that. Yeah, I’m going to make these again real soon so my guys can taste the flavors from our garden.
Spinach and Tomato Omelette
2 Whole Eggs, lightly beaten
Salt to taste
Pepper to taste
Splash of Milk
3 Bell Tomatoes, chopped
1 Small Yellow Pepper, chopped
¼ Cup Spinach, torn
Butter for the Omelette Pan
Feta Cheese to taste
In a small bowl, beat the eggs with a little salt, pepper and a splash of milk. Set aside until ready to cook.
Chop tomatoes and set aside. Chop yellow pepper (baby bell), and set aside. Grab a handful of baby spinach. Tear into pieces and set aside.
Lightly butter omelette pan over medium-low heat. Let pan warm a few minutes. Pour egg mixture into the pan, swirling to spread out. Continue to cook over medium-low to low heat until egg omelette is nicely set.
Remove from heat. (The omelette will continue to cook from the residual heat of the pan without turning “brown” or drying out). Pile tomatoes and peppers on one half of the omelette.
Pile torn spinach leaves over the tomato-pepper mixture.
Crumble Feta Cheese over the spinach. Gently fold the omelette in half, rolling the empty half over the filled half. Top with a spinach leaf for color and enjoy.