- Salt and Pepper
- Olive Oil
You’ll need two frying or shallow sauce pans to get this done quickly. If you only have one, no worries, just follow along here step by step. Right now, put them on the stove top at about medium heat. In one put olive oil. If you only have one, leave it clean for the sausage.
Crack as many eggs into a bowl as you really want to eat and whip them up vigorously. Choose the number of eggs by how many you normally eat when it’s sunnyside up. I’ve found a lot of dudes put 12 eggs into a mixing bowl and then wonder why they can’t eat the entire omelet.
Start with cooking your sausage. Simmer it down until it’s cooked through. It will cook a bit more in the omelet, but not much. If you want to be Michelin Star, you can leave it a TAD undercooked so the omelet cooking will finish it, but if you don’t know what you’re doing then cook it now so you know it’s safe. Remove the sausage from the pan, place on paper towel to let some grease ease out.
Saute the spinach in some olive oil, salt and pepper. You’re not trying to burn this. Just get it simmered down a bit.
(Optional) While the sausage and the spinach are simmering down, whip some milk into your egg mixture. This will make the eggs a bit lighter.
Not optional: Add salt and pepper to the egg mix.
So, by now your spinach is simmered down in one pan. Your sausage is simmered down, too. Great.
Remove the spinach and sausage from this pan.
Leave this pan with the olive oil, seasoning and sausage juice in there. Mix it all together. Go ahead, you know you like it.
Give your eggs one last whip so all the seasoning and milk are frothed together. Now pour into the pan. It should sizzle a bit. We’re getting the outside of the omelet seared a bit so when you put the filling in it doesn’t just go right through to the pan.
Now add the filling. Spinach, sausage, feta. You shouldn’t really need too much more seasoning. You also don’t need too much filling. I didn’t give you specific amounts to put in, but you can see in the picture that I don’t over fill these.
About 3-5 minutes in, you can now flip the flap of the omelet so it’ll cook together. Be careful. You want to have enough egg structure that you can get a spatula under there, but not so much egg cooked that you break the omelet when you flip it. Thats why 3-5 on medium heat is the limit. You’ll notice that not all the egg is cooked yet. That’s perfect. We want to keep cooking.
Cover the omelet with another pan to steam the omelet. This will expedite the cooking, keeping your egg fluffy and not overcooking the filling.
Did you do it right?
If you finished this off correctly your should have some nice air pockets in your egg. The feta will be salty and creamy and compliment the heavy sausage salty flavor. The spinach won’t be tough, nor dry.
And if you didn’t do it right, you tried and ladies love the trying. And if she doesn’t appreciate the trying, she knows where the door is. Respect.
Tools you need:
[amazon_enhanced asin=”B00004S4TO” /][amazon_enhanced asin=”B000277Y96″ /][amazon_enhanced asin=”B0000VLQ02″ /]