If you're like me, you successfully make an omelette that doesn't turn into a scramble midway about, well, half the time. One trick I've learned (that may be obvious to others) is to use a small pan. The really small pan. You know the one.
Anyway, I whipped this up this morning for Alex. I like my eggs a little golden brown and he seems to agree, but I believe they are overdone by the universal standards of egg cookery. So, don't brown yours if you prefer them the 'right' way. Also, we used 1 egg and 1 egg white to cut back on the cholesterol.
1 egg, whole
1 egg white
1/4 cup SCD legal feta, crumbled (it is best to eat this only if you've been on the diet for a few months and do not have symptoms)
1/4 cup chopped spinach
salt, pepper to taste
a splash of water
1 tbsp butter
(It's an omelette - you probably already know. But here goes!)
1. Add one egg and one egg white into a cup. Add a splash of water, a little salt and pepper, and mix it up until it's scrambly.
2. Preheat the little pan and add the butter. Once hot, dump in the eggs.
3. Chop up the spinach and feta.
4. Flip the omelette when it's ready to be turned. If you succeed, proceed with the omelette directions. If you fail, just throw everything in there and scramble it all up. It'll taste the same anyway.
5. Add the spinach and feta.
6. Fold over, serve.