Since Jeff and I tied the knot last New Year’s Eve, there have been several “OMG, I’m Married” moments. Seeing the new name on my driver’s license. Merging bank accounts. Bleaching every household surface when he got sick last summer. Being asked where his other red sock is. And knowing.
But I have never felt more married than I did last week, because last week, Jeff asked me my weight.
We weren’t playing a carnival game; he was filling out health-insurance paperwork. Still. My weight? It’s hard to maintain the mystery when someone knows your debit code, your family, what you eat for breakfast, your dreams, your credit score, your hair care products AND your weight.
He wasn’t thinking about any of that. He just wrote down the number and moved on to the next question. Maybe mystery is overrated. Then again, I didn’t tell him what he’d done to earn this awesome Greek Potato, Spinach and Feta Omelet.
Greek Potato, Spinach and Feta Omelet
Adapted from Sara Moulton (Food Network)
Makes 2 servings
- 1 Idaho baking potato, peeled
- 4 tablespoons olive oil, divided
- 2 cloves garlic
- 1 (10-ounce) bag of spinach, washed, stems removed and spun dry
- 1/3 cup feta cheese, crumbled
- 4 eggs
- 1 tablespoon butter
- Heat 1 tablespoon olive oil in a small nonstick skillet over medium-low.
- Grate the potato, and transfer it to the skillet. Pat into thin pancake. Cook until golden on one side, 4 to 5 minutes. Turn pancake over and cook until golden on other side, 4 to 5 minutes more.
- Pour 3 tablespoons olive oil into another nonstick skillet. Thinly slice 2 cloves of garlic. Place garlic in cold oil, and bring up heat slowly. Saute until garlic is just golden. Remove garlic from pan, and add spinach. Cook until just wilted. Remove from pan.
- Beat 4 eggs until just combined. Add 1 tablespoon butter to spinach pan. After foam has subsided, pour in the eggs. While stirring the eggs with a fork, shake the pan back and forth.
- Once the bottom of the omelet has set, slide in potato pancake. Add spinach and crumbled feta cheese on top of potato. Run omelet under broiler until cheese starts to melt. Remove from broiler and fold into half-moon shape. Sprinkle garlic slices over top of omelet.
13 thoughts on “Greek Potato, Spinach and Feta Omelet”
That looks so yummy!
This is going to be on FabGrandpa’s breakfast table next week. thanks for sharing the recipe!
Hey Becca – yummy as usual… I hope you don’t mind, but I shared your blog with 500 of my closest friends (librarians) at the YALSA conference I attended in Nashville this weekend. They asked for our favorite blogs, and yours was the classiest I could think of immediately! Of course, they loved your blog name. Good food, good friends… Life is good!
all of my favorites! Looks delicious!
Not sure if you saw my reply to your comment on my blog but I love your new nablopomo logo! Inspired me to make my own too. GL to both of us for the next 21 days!
slacker mofo aka Clara ;)
I forgot you were doing NaBlogPoMo, and when I surfaced from the weekend and saw all of these fabulous recipes at my fingertips, it made me a little giddy. And my favorite line from this post? Being asked the location of the red sock… and knowing. Marriage in all its glory!
This omlette looks borderline amazing!!! I will definitely be trying this. Great job, thanks for sharing
Oh, I loved the first year of marriage (which actually lasted about 2 years because of a deployment). It was so much fun. Were you honest about your weight? I would have said, “Oh, about 375…” but I’m just a brat.
I bought a GIANT bag of spinach last week and have had spinach salads, sauteed spinach and spinach Florentine, but I still have spinach left. This is just what I’ve been looking for!
If I were a fortune teller, I’d predict a long and happy marriage for you two!
Huh, I guess I’m a strange neurotic… my husband is treated to a running account of every change in my weight. Not that he ever remembers the numbers. We’re two years into our marriage, and I can still identify with those “shit, we’re MARRIED” moments.
That omelette looks amazing!
Finally got to make the pear-ginger crumb-cake (after a long week filled with family crisis and trips to the ER).
Everyone loved it – it was so easy to make, and (even without garnishes) got rave reviews!
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