This dish is a hybrid of an omelet and a frittata. You can either finish it in the oven as a frittat or fold it over in the pan and serve it as an omelet. I use fresh, farm-raised beyond organic ingredients from our local farmer’s market to make it as delicious and sustainable as possible.
- 2 Tablespoons sweet cream butter
- 4 farm fresh pastured large eggs
- 1/2 cup mushrooms, washed and sliced. porcini, crimini or baby portabella are good options. (your choice)
- 1/2 cup of fresh organic baby spinach leaves, washed. About a handful and a half
- 1/4 cup farm fresh feta, crumbled. I use goat feta from a local goat farm
Beat eggs in a bowl until fluffy. Add about an eighth of a cup of fresh water and continue to beat until mixed in. Place butter in a medium-sized non-stick omelet pan and set heat to medium. Place mushrooms into pan and saute for about a minute. Add the spinach leaves and saute for another minute. Sprinkle with salt and pepper to taste.
Pour eggs into the pan and push vegetables so that they are even with egg. Cook until edges begin to set. Lift the edges and tilt pan to pour uncooked egg from the middle to the sides. Once the eggs are set, you have two options:
- For a frittata, sprinkle crumbled feta cheese over the top and place in a 350*F oven to finish the frittata. Serve immediately. It is best to use a cast iron skillet for cooking this dish if you plan on serving it as a frittata.
- For an omelet, flip the eggs over in the pan. Sprinkle feta on top of the eggs and fold over. Serve immediately.
Serves two or one very hungry ballet dancer.