Tuesday’s Taste Tempters 4.24.12
Posted: Tuesday, April 24, 2012 8:00 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipe has been submitted by Sure Fit (www.SureFit.com).
2 tablespoons butter
1/3 cup thawed frozen chopped spinach (with all the water firmly squeezed out)
6 quartered grape or cherry tomatoes
1 1/2 ounces crumbled feta cheese
Freshly ground black pepper
Melt butter in a large skillet over medium-high heat.
Beat eggs in a bowl, then pour into pan and cook for 1 minute.
Move the eggs around so that the uncooked portion reaches the bottom of the pan, lifting the cooked portion if needed. Reduce the heat to medium. Sprinkle the spinach, tomatoes, and feta cheese and pepper over the eggs.
Cook until the omelet is golden brown on the bottom. Fold in half and slide onto a plate.
Serve with side salad and toast.
Published in The Messenger 4.24.12