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Yummy spinach-and-cheese omelette

January 23, 2012

Real omelette this time, no rice involved. I promise.

Yesterday was a doozy. It was raining (in January! In Toronto!!), I was short on sleep, and there was no amount of caffeine that could console me. I needed warmth. I needed comfort. I needed vegetables.

My fridge delivered: while not heavy on the carbs, a spinach-and-cheese omelette is tasty, hot, and packed full of protein to help you get your homework done. Click the cut for my super-secret recipe!

I'll give you a hint.

You will need:

-3 eggs
-1/3 cup (soy/rice/almond?) milk
-1/4 onion
-1 cup washed spinach
-1/2 cup + 1/3 cup grated cheese

Heat up a frying pan (with veggie oil in) on medium-low – you want it hot enough for water to evaporate after about 3 seconds, but not to crackle on contact. Wash your spinach, chop your onion, grate your cheese, crack your eggs into a bowl and mix them with the soy milk.

Once the pan is hot, pour in the egg mixture, making sure that it covers the entire bottom of the pan and doesn’t all sloosh to the one side. Lopsided omelettes still taste great, but are way harder to cook. Sprinkle on your salt and pepper.

When the egg mixture gets yellow and cooked-lookin’ around the sides and kind of opaque (though still runny in the middle), throw in the onion and spinach. It’s best that the bottom be cooked at this point – so that the onion doesn’t go right through it – and that there still be plenty of moisture up top, so that the spinach can cook a bit.

You can also add the 1/2 cup of cheese.

I tend to throw the spinach and cheese to one side of the omelette, since it makes for easier flippage later. Now’s the part where you wait and it seems like it’s taking AGES for this darn thing to cook, but in reality it’s only been like three minutes or so.

Test the firmness of your omelette by running your spatula around the side of it and lifting it slightly. If it breaks, leave it in for longer. However, if it’s holding up pretty well, then you get to flip it over on to itself. Make a spinach-and-cheese sandwich, and the egg is the “bread”. After that, it’s only another few minutes to make sure that baby is really cooked (another battle won in the war against salmonella, my eternal foe). Then, take your spatula and slide the whole thing on to a plate, and you can sprinkle the extra 1/3 cup of cheese on top!

It's smiling at you!

It probably would’ve been best enjoyed with some ketchup, but the cheese was so delicious and gooey that it hardly mattered. Once again, I didn’t add too much salt, and the flavour of the cheese and spinach (and little crunchy bits of onion) more than made up for it. Definitely a quick and easy favourite of mine!

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