Feta Spinach Omelette sandwich
Hey everyone! So I know it’s been a while, like over two weeks, and that I usually post every few days, but things have gotten crazy around here! In the 6 weeks, I have spent about a week each in Kentucky, Pennsylvania, Tennessee, Florida, and Washington, DC. Of course, I was cooking and baking the entire time, but I have been contemplating whether blogging the foods I make is a healthy behavior for me. Honestly, the whole food blog was becoming a bit of an obsessive/addictive behavior. When I wanted to talk a break from cooking or just taking a picture and writing down the recipe, there would be a sinister whisper in my ear saying, “but you have to post something!” It is the same whisper that says, “you didn’t go far enough on the treadmill today” or “What if you order an eggnog latte again? You should go for that second spin class in one day, just in case.”
Yeah, those are ugly words, aren’t they? And for the most part, I no longer listen to them, but for some reason, the whispers and nudges surrounding this blog were harder to set boundaries for. That’s why I didn’t past the few weeks. With the stress of graduating, traveling, visiting family, and transitioning to my new home in the US capital (which I still need to tell you about!), I needed to flat out say, “no, nothing, nada” to blog posting. It was a good break for me and now I think I might be ready to come back, but this year might have a different tone than last year.
For the next 5 months, I will be sharing an old house in the city with 6 other people -that means that I will also be sharing a kitchen and fridge with 6 other people, so my ingredients might become much more limited or will be calculated in order to be used in several meals in one week, since I cannot keep the entirety of Whole Foods in my fridge any more. In addition, I no longer have a car and am completely dependent on my own two feet and public transportation to get around -that has the same effect as sharing the fridge, but also means that I won’t be buying much of anything at all, especially heavy things, since I will have to carry them several blocks and/or on the metro.
With this new direction now explained, I will now share with you what I enjoyed for lunch today:
Feta Spinach Omelette Sandwich
Serves 1
2 eggs, beaten
1 oz feta, crumbled
Small handful of roughly chopped, fresh spinach (washed)
2 pieces of whole grain bread, toasted (I use Ezekiel bread)
Place the eggs in a greased or non-stick medium size skillet (8 inches?) over medium heat, swirling so as to cover the bottom of the pan, creating an entire disc of egg. Let cook so that the bottom is no longer translucent, but the top is still liquid/raw/uncooked.
Sprinkle the feta and spinach evenly on the eggs while the top half is still uncooked. When the rest of the egg is completely cooked, slide your spatula underneath one side of the egg disc and then fold it over so that you have half of a circle now.
Cut either edge of the omelette off that the middle part of the size of your pieces of bread. Place the bread-size piece of omelette between your pieces of bread, serve the leftover omelette corners on the side of your sandwich.
Enjoy!
Sweet Spatulas 