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