Cleaning out the fridge to feed your family – make an omelette!
At least once a week, I hit a snag in my meal planning. I will plan on using leftovers, but don’t have any. Or, I’ll plan to make or eat something that doesn’t work for one reason, or another. This leaves me with the challenge of needing to feed my family by using the food that is in my fridge, freezer, and pantry. This is a good exercise in not wasting food, and being creative. One of the easiest, and tastiest, ways to do this is to make an omelette. I always have eggs in the fridge, and you can fill an omelette with a huge assortment of ingredients. This week, I had leftover feta cheese from a Greek salad that I made earlier in the week. I also had spinach, and leftover onion and tomato (from hamburgers the night before).
Sharon’s Speedy Greek Omelette
Serves 1-2. Easy to double to serve more.
- 3 eggs
- 1 tablespoon milk
- 1/2 teaspoon butter
- 1 large cup spinach leaves
- 1/4 cup crumbled feta cheese
- 1/4 cup small black (pitted) greek olives
- 3 slices tomato
- 3 thin slices white or sweet onion
Whisk eggs and milk together. Heat butter in a large non-stick skillet on medium heat. Pour eggs into skillet and cook until bubbling. Once the eggs are bubbling, add spinach, feta, olives, tomato, and onion. Cook 1-2 minutes and then fold half of egg mixture over with a spatula to create an omelette. Let cook another 1-2 minutes until eggs are set. Slide omelette out of pan onto a plate. Season with freshly ground pepper and coarse salt. Enjoy!