Spinach&Feta Omelette

This is my favorite breakfast. I make it at least once a week. There's something about feta and spinach together...and with the dill...well, a-mazing!
Think Spanokopita minus the dough...



When I make omelettes I usually use only 1 egg and 2 eggwhites(for 1 person, otherwise double it!), that way it's lower in fat!
So, for one omelette:

1 egg
2 eggwhites
2-3 TBSP milk
pinch of salt and pepper
1/4 tsp dried dill(i rarely buy the fresh stuff, so I use dry. but if you use fresh dill add more!!)
1/2 baby spinach, roughly chopped
1/4 cup feta cheese, crumbled
1-2 green onions

Mix the egg and whites, milk and seasonnings. Add the onion and half the spinach and combine well.
In a pan(med-high heat), melt some margarine or butter, pour in the egg mixture and let it set for about a minute, add the feta and the rest of the spinach.
When it looks like it's set enough to flip and it's slightly gold at the bottom, fold it in half and cook for about 1-2 minutes on each side. Basically you just want the cheese to melt.



What a great way to start the day!

(...forgive me but I'll have a bit of ketchup on the side...)

Millet salad with Mediterranean flavors...

It's summer time, almost, so there will be a lot of salads coming on this blog. This is one I made a few days ago but kept the pictures for a later post...one week later. I have a full time job now, food-related, so my cooking/baking time as gone WAY down! But I'm still around...
So this salad was thrown together after looking in the fridge and grabbing whatever was in there:

1 zucchini
3-4 button mushrooms
1 clove garlic
Leftover millet from last week "bread of the week"(about 1/2 cup was left...)
2-3 big pieces sundried tomatoes
BIG chunk feta cheese
about 1/4 cup roasted UNsalted sunflower seeds.

I started by sauteeing the zucchini, mushrooms and garlic in olive oil, with oregano(lots of it!!), salt, pepper, and paprika.
In a big bowl I mixed the cold millet, feta, sundried tomatoes and sunflower seeds with cracked black pepper. Didn't add salt because feta is pretty salty already...
I threw in the hot sauteed zucch's and 'shrooms to make the cheese soften a bit.
I then mixed in 1 tablespoon lemon juice and 2-3 tablespoons olive oil.

So fresh and delicious.



Only thing missing is a nice cold glass of white wine...

Roasted Beet Salad with Honey Balsamic Vinaigrette.

Beets is one of my favorite vegetables, but I rarely eat them. I almost never buy canned veggies or pickled stuff, so when I pick up beets at the grocery store it's always in a bag, or sometimes in a bunch with the leaves still on. But it takes so long to cook! And I seem to always forget I have them. They sit in the bottom drawer and end up rotting. Tonight I had to throw out half of the bag 'cause of blue stuff growing on them. Yuk. But I salvaged the rest and cooked them all. The easiest way obviously to cook those gems are in boiling water, but like anything else, they end up losing a lot of nutrients with that water. So I baked them in the oven. It takes around 45-50 minutes, for cubes of about 2 cm. in diameter. All you gotta do is peel, cube, lay on foil with about 1-2 tablespoons of olive oil, salt, pepper, and some herb(i used thyme. it goes with everything!). Fold up the foil around the beets just a little, leaving a big opening at the top, and bake at 400F for, like I said, 45-50 minutes. So delicious!
For this salad I used baby romaine, green onions, feta(surprise, surprise...), flat-leaf parsley and chopped roasted pecans.
For the dressing, I made a honey-balsamic vinaigrette:

1 TBSP honey
small squeeze dijon mustard (just to help bind everything...)
1 TBSP balsamic vinegar
1/2 TBSP lemon juice
2-3 TBSP olive oil
cracked black pepper

I mixed all the greens and feta and nuts, with some of the dressing, and added the still kinda hot beets on top so everything kinda whilted and warmed-up a bit. Poured the rest of the vinaigrette, big squeeze of lemon juice and more pepper.



I should definetly eat beets more often...

*on a side note, i've been trying different settings on my camera, so it's totally normal those 2 pictures have different lightings... :)

Spinach Salad with Peas and Feta and other good stuff.

This salad is awesome. It has a lot of my favorites in it: spinach, feta, sundried tomatoes...I've been making this a lot lately. A few secondary ingredients change from time to time, depending on what I got, but it pretty much always tastes the same.



I really like using baby spinach in salads. They come in packs already washed, so it's quick. And the nutrion values of that leafy green is no secret, right?
If you've been following this blog you know by now how much I love feta and sundried tomatoes, so I won't get into that again.. ;) Lots of those in this salad!
And then there's the green peas. Lovely frozen green peas ready to use anytime in anything, rich in fiber and protein. Great for vegetarians.
What else is in there?? Green onions, leftover cooked millet from a few nights ago (grains in salalds is genius! throw in some barley or rice or couscous, combined with the peas it's a complete protein!!), and some cucumber also is in here.

For the vinegrette it's pretty simple:
*1 tsp each of honey and dijon mustard (could be more, just taste and adjust to your tastebuds!!)
*1 TBSP each of lemon juice and red wine vinegar
*5-6 TBSP extra virgin olive oil.
(i like vinegrettes very vinegery so I always use less oil than the traditional 1 part vinegar 3 parts oil ratio.)
Mix in everything but the oil until well combined, add olive oil 2 TBSP at a time and whisk with a fork or one of those mini whisk thingy until it's all nicely emulsified...add salt and pepper to taste. This will be enough for a couple of BIG salalds or 3-4 small ones.
Homemade dressing are so easy to make and so much better than the chemical filled storebought stuff!



Tastes like summer....

Chicken Panini.

Today for lunch I had to finish the last piece of my Focaccia bread. So I made a sandwich. Well, I don't like calling the a "sandwich"...it's more like a panini. If I had to give it a name it would be...: Mediteranean Chicken Panini.



*Chicken, 5oz breast(yes, 5oz...I bought a scale, I weighted it...!) seasonned with salt, pepper, paprika, garlic powder and oregano, cooked in a little oil in the pan.
*Salami, about 5 slices, crisped up in the micro-wave.
*Feta cheese
*Chives
*Sundried tomatoes
*Spinach.
*On Focaccia bread, with a little bit of dijon mustard.
*Toasted in a dry non-stick pan with some kind of weight on it to make it as flat as possible(or, in a panini press if you have one...).

Hit's the spot, doesn't it?