Feeling a bit like Julia this morning

A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside. And as it takes less than half a minute to make, it is ideal for a quick meal.

(from Julia Child's Mastering the Art of French Cooking)

I've been up early, and after sending the kiddos off to school with their home lunches, cleaned the kitchen and started reading the newpaper. Now it's time for breakfast, especially since I watched dear hubby stick his head into the fridge, take a deep breath and exhale in a sigh, as if to say, "What's there to eat?"

After having explored Julia Child's kitchen on the Smithsonian Institute's Web-site this morning, I feel inspired to cook a little like Julia. How about an omelette filled with sautéed spinach and feta cheese? L'omelette aux épinards et au fromage?

I have to admit I have yet to master the art of making a French omelette, and it takes me quite a bit longer than 30 seconds to make one–actually more like 5-10 minutes when they're filled. Also, being largely self-taught in the kitchen, I have developed my own way of folding omelettes, but thanks to a great non-stick pan and spatula I do a satisfactory job. I'm thinking about trying the French method some time when I have a surplus of eggs and time. It'll be an eggsperiment! (If you're interested in watching Julia make an omelette, click on the link!)

Today's spinach-and-feta omelette was large enough for two servings:

Ingredients:

3 large handfuls of fresh spinach

2 eggs

2 egg whites (left over from last night's chicken fricassée sauce!)

2-3 Tbsp. crumbled feta cheese (or more to taste)

1-2 Tbsp. chicken broth

1 tsp. olive oil

1 pat of butter

Sautée spinach in a little chicken broth and olive oil, just until wilted. Sprinkle spinach with a little salt if desired. Set spinach aside.

Whisk two eggs and two egg whites with a touch of water until well-blended and smooth.

Melt a pat of butter in a hot non-stick pan, pour eggs into hot pan and let them set. Add sautéed spinach and 2-3 Tbsp. crumbled feta cheese, fold omeletter over, divide in half and serve.

Julia Child's kitchen, by the way, designed by her husband in 1961 and used as a set for many years for her cooking show, was donated to the Smithsonian Institute in 2001. Click on the link to read all about Julia's life and her kitchen. It's kind of fun!

One more tidbit to share: I just remembered reading a book a couple of years ago that was fun to read, and apparently there's a movie based on it coming out later this year with Meryl Streep in the role of Julia Child. The book is called "Julie & Julia: My year of cooking dangerously," written by Julie Powell. It is based on Julie Powell's blog that chronicled her year of cooking her way through Julia Child's "Mastering the Art of French Cooking."