Spinach, Goat Cheese, & Pepper Omelets

What a week!  For the first time in 10 months…I boarded a plane!  Crazy, right?  LOL.  Yes, the work travel is back in full swing.   Denver this week…Miami next…and San Fran a few weeks later.  I hope Bella doesn’t forget what I look like.   Actually, I think she and Dad are going to have a great time during my mini excursions.   I’m not sure who will train who…but I’m guessing they are both in for a few surprises!  Poor Ruby might have to keep them both in check. 

I feel very fortunate to say that I am not feeling anxious or sad about traveling again.  Ryan is an awesome Dad and I really enjoy my work (most days).  A few days here or there of traveling is good for all of us.  When I called home from Denver this week, Ryan and Bella were out for Mexican.  I can just picture it…Ryan with a lime margarita on the rocks and Bella with an tiny umbrella tied to her bottle.  They are quite the pair. Ryan, thank you for taking good care of our little girl!

If the jumpstart into travel wasn’t enough, I also attended my first Rodeo on Tuesday.  Yeee-Hawww!  Yes, Sir…our team-building activity included a National Western Stock Show.  I have to be completely honest with you…it was NOT my thing.  I will save my opinions for another forum but I can assure you…I will not go back.  My heart goes out to the animals.  That said, it certainly was an experience.  From now on, I can use the phrase, “Look, this isn’t my first rodeo!”…and I won’t be lying!

Assuming fighting bulls and bucking horses isn’t your thing either, let’s get back to food!  Today I have another Boudreau household favorite for you…Spinach, Goat Cheese, and Pepper Omelets!  Truth be told…I let Ryan take the reigns on this one. 

SPINACH, GOAT CHEESE & PEPPER OMELETS
1 Serving
  • 1 tablespoon extra-virgin olive oil
  • 1/2 clove garlic , minced
  • 3/4 cup fresh spinach , washed, stems removed
  • 1/3 cup grape tomatoes, halved
  • 1/4 cup diced red or yellow peppers
  • Salt and freshly ground pepper
  • 2 or 3 eggs
  • 2 tablespoons cold water
  • 1 tablespoon butter
  • 2 tablespoons goat cheese
  • Dried Oregano and Basil
In a medium nonstick skillet with low, sloping sides, combine the olive oil and the garlic. Cook over low heat until the garlic begins to sizzle, about 1 minute. Add the spinach and peppers; cook 1 minute. Add the tomato and a pinch of salt and cook an additional 30 seconds. Transfer the mixture to a small bowl; set aside.In a medium bowl, whisk the egg and water, just until blended. Add salt and pepper to taste as well as a pinch of basil and a dash of oregano.Place the skillet, wiped clean, over medium heat 2 minutes. Add the butter, swirling it to coat the pan. When the butter stops sizzling, pour the egg mixture into the pan. Reduce the heat to low and cook until the bottom is set, about 10 seconds. Using a rubber spatula or a wooden spoon, pull the set eggs at the edges of the pan toward the center, allowing the unset eggs to run from the center to the sides. (Adjust the heat if necessary to prevent browning.) Continue to cook until a thin layer of unset egg is visible on top. The total cooking time should be less than 2 minutes.Remove the pan from the heat; spoon the spinach mixture across the middle third of the omelet (save some for garnish); sprinkle with the goat cheese. Using a spatula, fold the third of the omelet nearest the handle over the center third with the filling. Holding the handle, tilt the pan so that the omelet rolls out of it and onto a plate, seam side down. Top with remaining spinach, tomato, and pepper mixure.  Sprinkle with goat cheese.

Over the last several months, we have come to love the ease of these tasty omelets.  They make a great weekend breakfast…or a fast and easy weeknight dinner.  Even better, whip up a batch for your next group of house guests…serve on a gold charger, sparkly placemat, and pair with a Mimosa!
 
 
Indulge. In Life. In Love. In Food.
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