Spinach and Feta Omelettes

Serving Size  : 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        extra large  eggs
     1/2           cup  heavy whipping cream
  1                cup  spinach, canned or frozen -- drained and chopped
  2        tablespoons  lemon juice
     1/3           cup  feta cheese -- crumbled
  1              stick  butter

Whip the eggs and cream together until thoroughly blended and fluffy.

Saute the spinach in 1/3 of the butter.  When the spinach has absorbed the
butter, add the lemon juice.  Keep hot.

Heat a 9-inch skillet over medium heat and melt 1/3 stick of butter.  When
butter is melted and bubbling, pour half of egg mixture into skillet.  Cook
 medium heat until top is almost set.

Spoon half of spinach and half of feta over one half of omelette; fold the
other half over it.  Remove to plate and serve hot.  Melt remaining butter
and repeat with remaining egg, spinach and feta.

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Per Serving (excluding unknown items): 878 Calories; 87g Fat (87.7%
calories from fat); 22g Protein; 6g Carbohydrate; trace Dietary Fiber;
789mg Cholesterol; 936mg Sodium.  Exchanges: 3 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 15 1/2 Fat.

NOTES : This basic omelette technique can be used with any type of filling
        -- chopped ham and cheese, crabmeat and cheese, you name it.