Fresh From the Garden at 1922 Starkey House Bed & Breakfast

Sharing my fresh garden spinach quiche recipe . . .by Cathy Moskal, Owner and Innkeeper 

at 1922 Starkey House Bed & Breakfast.

This summer was very dry here in the Finger Lakes Region with little or no rain from June to mid August. My vegetable garden suffered and my plans for flower gardens galore wilted!

But I was able to salvage a few delicious gems like spinach, a variety of tomatoes, and Rainbow Chard, to make some really delicious omelets. Guests raved over the freshness and flavor, as I worked hard to bring them the best.

Spinach Cheddar Omelet

from the kitchen of Cathy Moskal, owner/innkeeper

  1922 Starkey House Bed & Breakfast Inn 

1. Coarsely chop about ten spinach leaves after rinsing thoroughly
 to remove dirt or sand. Saute the spinach in a small pan with 1tbsp. olive oil,
1/4 tsp. granulated garlic,
a dash of salt and pepper.

2. Wisk together two free-range, farm fresh eggs in a medium bowl with 1/8th cup of almond milk or fresh whole milk. I prefer to get my eggs from local farms that raise pasture grazed birds without the use of hormones or antibiotics. 

3. Then, heat a heavy weight smaller pan and add a tablespoon of olive oil and one tsp. of butter or butter substitute. Get the pan hot enough so that a small droplet of egg mixture cooks immediately when hitting the pan. If you don't hear a sizzle, the pan is not hot enough. Pour the egg mixture into the pan and then place the heat on low. I use a gas stove, so please vary your cooking temps for your electric stove.

4.  When the egg is set (shake the pan to see if it is still liquid or not) add the chopped spinach to the center of the pan, along with 1/4 tsp. Kosher salt and three twists of freshly ground black pepper. 

5. Sprinkle about 1/4 cup of grated farm-fresh sharp cheddar cheese over the spinach and get ready to flip!

6. Your omelet should be a golden brown, not too overcooked. The egg and spinach/cheese mixture will puff up and should be ready to remove from the pan in about 30 seconds. Slide the omelet from the pan onto your plate and serve.

I served this morning's creation with locally farmed and produced pork sausage and grilled French bread slices. A real hit!

Enjoy! I hope to see you here when you visit our beautiful region this fall to take in the leaf change colors, grape harvest and wine-making activities. Until then, Bon Appetite!