Feta Can Bring Health, Flavor To Table
(NewsUSA) - Health nuts often hear that eating cheese is taboo -- but cheese can fit into any healthy diet. Yes, cheese contains more fat and calories than, say, a celery stick. But unlike candy bars or sodas, cheese offers important nutrients, including B vitamins, calcium and protein -- things you might want to keep in your diet.The key to responsible cheese consumption is to choose cheeses that offer big flavor, so you can eat less and still feel satisfied. For example, feta cheese's tangy flavor lets a little go a long way. And the cheese is tasty to boot.If you'd like a more flavorful breakfast, consider adding feta cheese to your next omelet.
Greek Gourmet Omelet
2 ServingsIngredients:1 3.5 ounce Président Crumbled Plain Feta3 tablespoons Président Normandy Butter1 cup torn fresh spinach leaves4 eggsSalt and pepper to taste1 tablespoon cream1/2 clove garlicMake the omelet filling first. Wash and dry the spinach leaves. In a skillet, melt one tablespoon of butter. Add the spinach and stir to coat it with butter. When the spinach has wilted, remove it from the skillet and set it aside.Break the eggs in a bowl and season them with salt and pepper. Add the cream and beat the eggs with a fork just enough to mix the yolks and whites. Set aside.Rub the omelet pan with the cut side of the garlic clove. Place the pan over medium heat until it is hot enough to make the butter sizzle on contact. Add the remaining two tablespoons of butter. When the butter is sizzling, pour in the beaten eggs. Quickly stir the eggs for a second or two, as if you were scrambling them.When the edges start to set, lift the eggs with a fork so the liquid can run under them. Repeat this until the eggs are no longer runny, but are still moist and soft. Spoon the cooked spinach onto the omelet, then sprinkle the feta cheese over the spinach. Shake the skillet to loosen the eggs. Remove the skillet from the heat and fold the omelet in half. Serve.To perfect the presentation, skim a piece of butter over the top of the omelet, then garnish the top of the omelet with an additional tablespoon of feta and a few rings of black olives. You can also add complementary ingredients on the side, like orange and apple slices or toasted bread.
2 ServingsIngredients:1 3.5 ounce Président Crumbled Plain Feta3 tablespoons Président Normandy Butter1 cup torn fresh spinach leaves4 eggsSalt and pepper to taste1 tablespoon cream1/2 clove garlicMake the omelet filling first. Wash and dry the spinach leaves. In a skillet, melt one tablespoon of butter. Add the spinach and stir to coat it with butter. When the spinach has wilted, remove it from the skillet and set it aside.Break the eggs in a bowl and season them with salt and pepper. Add the cream and beat the eggs with a fork just enough to mix the yolks and whites. Set aside.Rub the omelet pan with the cut side of the garlic clove. Place the pan over medium heat until it is hot enough to make the butter sizzle on contact. Add the remaining two tablespoons of butter. When the butter is sizzling, pour in the beaten eggs. Quickly stir the eggs for a second or two, as if you were scrambling them.When the edges start to set, lift the eggs with a fork so the liquid can run under them. Repeat this until the eggs are no longer runny, but are still moist and soft. Spoon the cooked spinach onto the omelet, then sprinkle the feta cheese over the spinach. Shake the skillet to loosen the eggs. Remove the skillet from the heat and fold the omelet in half. Serve.To perfect the presentation, skim a piece of butter over the top of the omelet, then garnish the top of the omelet with an additional tablespoon of feta and a few rings of black olives. You can also add complementary ingredients on the side, like orange and apple slices or toasted bread.
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