Greek Inspired Omelette with Rosemary

This week’s omelette indulgence featured some leftover ingredient’s from Saturday’s Spinach pizza – sprinklings of Ricotta, parmesan, and feta, red onions, spinach, kalamata olives, and some finely chopped rosemary. I chopped the rosemary, like on the pizza, both for texture and to make sure the flavor/scent was well released. Yum! I’m becoming a little obsessed with this jar of kalamata olives I have hanging around now…

The key to a succesful omelette is not getting your heat too high – middle of the dial or less. When I have ingredients like those red onions and spinach that I want to get cooking right away with the eggs, instead of trying to flip my omelette I’ll often lower the heat a touch and just cover the pan instead (or if I’m not feeling like I want to gamble on my omelette flipping skills that morning…)


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