2-3 Large eggs, whipped
2 Tbs liquid (water, cream, milk)
1 Tbs Olive Oil
Chopped Onions
Handful of Spinach
2 Artichoke heart pieces, diced
Sprinkle of Feta
Salt and Pepper to Taste
Place pan over heat, and adjust until a water drop vaporizes in 1-2 seconds. Add Olive Oil to the pan. Add onions, spinach, and artichoke pieces and cook until spinach is completely cooked.
Remove veggies from pan.
Combine eqqs with liquid, and stir.
Method 1:
Pour the egg mixture into the hot pan, and immediately start scraping the sides to the middle of the pan, and rotating the pan until the runny eggs take the place of the scraped eggs. Continue this effort until the eggs no longer fill in the voids left as you scrape. Add cooked veggies on top of the omelet, and sprinkle with feta cheese. Add salt and pepper to taste, fold and serve.
Method 2:
Pour the egg mixture into the hot pan and wait for 30 seconds, then pick the pan up and shake the eggs until they release, and the runny eggs fill the void. Add cooked veggies to the middle of the eggs, and fold 1/3 of the omelet over the top, as if you were folding a letter. Gently work the omelet to the bottom of the pan, and roll the folded section over the top of the unfolded portion as you transfer it to the plate.