An Omelette For My Supper

Sometimes, although rare, it’s a Friday night dinner for one. Every now and again, work obligations beyond the typical 7am-4pm hours are mandatory for management. That’s okay, it gives me a chance to enjoy some quiet time.

I know what you are thinking, I’m retired, I have all day for quiet time. That’s true, to a point. There’s still a house to care for, laundry is a never ending project, dinner still needs to be made. And dishes. Oh my, I seem to spend most of my day cleaning the kitchen. I do my best to keep my days as busy and productive as possible. It allows me time to sit with Hubby, holding his hand and watching something on TV at night. He has his collection of shows. Don’t get me wrong – I watch TV, too. But when I’m watching TV during the day, it’s from the kitchen while I’m making yet another creative mess, or while I’m folding laundry – the list goes on and on. He works hard, both physically and mentally, so vegging in front of the TV is something he enjoys. My brain talks too much, so I need to stay busy. The only reason I can sit next to him and watch TV is because he is holding my hand.

So when he’s gone for the night, I get to make something just for me for supper. I like to play music and enjoy the stillness of the night. It’s nights like this that a simple omelette and maybe a nice glass of crisp wine really hit’s the mark. Now all I need to quiet my soul is the sound of raindrops falling on the roof.

Have a blessed and beautiful Friday!

Spinach and Tomato Omelette
2 whole Eggs, lightly beaten
Salt to taste
Black Pepper to taste
Splash of Milk
3 Bell Tomatoes, chopped
1 Mini Yellow Pepper, chopped
1/4 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.

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How sweet to my taste is Your promise!