Preparation Method
- Whisk together eggs, feta, and spinach in a largebowl; season with salt and pepper.
- Heat the griddle to 250°F (130°C). Brush with athin layer of melted butter. Gently distribute about 4 tablespoons of the omelet mixture around the grease drain to build a dam. Then slowly pour remaining omelet mixture onto the griddle at the corner farthest away from the drain. Spread out with a rubber spatula. Let cook until egg begins to set, about 4 minutes.
- Cut omelet into 4 large squares. Fold each square like a tri-fold letter. Transfer each folded omelet onto a serving plate. Sprinkle with additional feta, spinach, and pepper, if desired.
Variations
SMOKED SALMON AND CHIVE SCRAMBLE
Omit feta and spinach. Crack eggs onto the griddle. Cook, stirring egg whites but not egg yolks, until egg whites are set and cooked through, about 2 minutes. Break yolks, mixing them with egg whites; immediately divide eggs among serving plates. Top each serving with 2 to 3 slices (24 to 32 grams) smoked salmon and sprinkle with chopped chives.
EGG SANDWICHES FOR A CROWD
Omit feta and spinach. Cook 12 ounces (342 grams) crumbled breakfast pork sausage on the griddle at 350°F (180°C), until no longer pink, about 6 minutes. Reduce the griddle heat to 250°F (130°C). Sprinkle 2 cups (226 grams) grated sharp Cheddar cheeseover sausage. In a bowl, whisk eggs with salt and pepper. Gently distribute about 4 tablespoons of egg mixture around the grease drain to build a dam. Slowly pour remaining egg mixture over cheese and sausage, starting at the corner farthest away from the drain; spread out with a rubber spatula. Cook until eggs are completely set, about 12 minutes. Cut eggs into 8 rectangles; fold each rectangle in half to make a square. Serve each egg square between two slices of toast or in a split biscuit.
Pro Tip
Add additional ingredients to these classic omelets to make them even more satisfying. Onions, peppers, or mushrooms can help to build flavors and texture.
