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...)

Onion and Chicken Soup with Mushrooms and Spinach.

Mother Nature is acting up today. April 27th, it's snowing. Personnaly I don't mind it so much because it is late april, it's gonna melt and tomorrow we'll be running in shorts again. But, today, it feels like late november. And in late november I make soups and stews and comforting hot meals. So the snow outside inspired me to make this awesome chicken soup loaded with onions and mushrooms. Earthy and delicate.



I already had cooked chicken in the freezer so I used that.
I started by sauteeing one big leek and one big yellow onion in oil and a little butter, for about 5 minutes. Then added about a cup of mushrooms and 2 cloves of garlic, salt, pepper, paprika, a bay leaf, couple sprigs of fresh thyme and dried chili flakes. Sauteed for another 2 minutes, added chicken stock(3 cups)and simmered until the onions were well cooked. About 15 minutes...
At the end I threw in the cooked chicken, 2 cups chopped baby spinach and 1/4 cup chives, let it all heat up and done!



With bread on the side, that's a pretty decent lunch.

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....