Spinach and Feta Omelette with Hollandaise Sauce

So... recently I have been blessed with the joy that is known as lactose intolerance. Needless to say, I have been on a neverending journey to find out which cheeses affect me and to what degree.

I do NOT recommend this process to anyone, as it has reeked havoc on my body. However, I DID find that feta does not affect me in any way, shape or form. Bonus!!

So this recipe is for a healthier alternative to your standard omelette.

INGREDIENTS:

2 egg whites

1 T unsweetened almond milk

Dash salt & pepper

1/2 t Franks Red Hot sauce

Handful of spinach

2 T (give or take) feta cheese, crumbled

Dash of cayenne

For Hollandaise sauce:

2 egg yolks

1/2 T lemon juice

Half stick of butter (I used marg)

Dash cayenne (you can also use white pepper)

For the hollandaise sauce (which you don't have to use, cuz it is kind of fattening..), I cheated and used Tyler Florence's recipe from Food Network, as it is quite tricky and NOT for the beginner chef. :)

http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html

Now, the key to making omelettes (and let me tell you, it can be quite tricky) is to use a large flat pan and to make sure your egg mixture doesn't get too thick on the bottom of the pan. I think I used two egg whites. I am by no means was it an Alton Brown omelette, but I think this one turned out pretty decent.

Anyway... pour the egg whites into a well-greased skillet (margarine, non stick cooking spray or, if you are a glutton for punishment... bacon grease) over medium-high heat and swirl it around so it coats the entire bottom; it should make a very thin layer. Let it cook for about 15-20 seconds, then using a spatula (or a Pampered Chef spoonula, which are AWESOME!) gently lift up the edges.

Then...

When it is nearing the not-so-runny-it-looks-disgusting stage, add the spinach. I find it wilts easier if you tear off the stems and rip the leaves into smaller pieces. Make sure you don't put the spinach over the whole bottom, just a two inch strip in the center. This will make it easier to fold.

Next...

Add the crumbled feta. By this point, the egg should be pretty much cooked through. Then, very carefully, flip the bottom part up over the spinach mixture. Repeat with one side, then the other. 

Finally...

Sprinkle some cayenne pepper over the top should you wish. I like things spicy, so I did. Then, serve and enjoy.

Word of advice: if this is your first time making an omelette, you might find you have better luck doing the simple half moon fold, instead of the rectangle fold that I used (that you usually find in restaurants). I still screw it up about half the time... ;)