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15th December 2007

ginamak be warned – I may steal your husband

Because if all of his recipes are this good, wow, I want him around.

My mouth watered last week over ginamak‘s description of the dinner that her husband made for her of a spinach/feta cheese omelet. She graciously provided the recipe, I finally gathered the ingredients and WOWZA. Talk about amazing.

Because I want to be as desired, I’m providing you all with the recipe (and my variations). Steal me away!

1 package frozen spinach
Sliced and diced fresh mushrooms (a handful per omelet)
1 cube of feta cheese
Eggs (3 per omelet)
Milk (1/4 cup or so per omelet)
Garlic powder
Onion powder
A dash of oregano
Salt to taste
Black pepper to taste
Pinenuts (optional although so tasty, they shouldn’t be)

Cook the frozen spinach as to the package directions. While cooking, slice mushrooms and crumble feta cheese into large chunks. Once spinach is cooked, drain and squeeze well. Saute mushrooms for 1-2 minutes or until they start to soften and change color and then remove from pan.

Whip eggs and milk together until slightly froathy, then fold in spinach and mushrooms. Add garlic powder, onion powder, salt and pepper. Pour on half of hot skillet, cook for a minute, then rotate pan so egg mixture drains to other side. Cook until bubbly. Work spatula around cooked omelet and flip. Crumble cheese on egg and fold in half. Allow to finish cooking and serve, sprinkled with pinenuts. Keep napkin close by for drool.

****
In other cooking news (what have I become? A domestic goddess? A food blog???) I have finally tracked down all of the ingredients to make Chicken Tikka Masala and Chicken Saab and the leftover spinach is perfect for that. So tomorrow, it’s Indian day. YUM YUM YUM.

(Don’t worry, I’ll be providing recipes.)

ETA: Should I be ambition enough to try naan? Never have done bread before…

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