Spinach and Feta Omelet

From the back yard to the table.  Let's head to the chicken coop and get some fresh eggs.

And now over to the fence by the garden where the malabar spinach, not a true spinach, but a climbing  "green" whose succulent leaves can handle the heat and humidity of the summer.  It will even seed itself if you leave its dark purple berries to mature.

Some cherry and grape tomatoes, some from the back yard and some from my quarter CSA share of Mammaw Melton's Heirloom Vegetable farm,

Can't forget some chai to sip on in my favorite cup while I fix dinner (you know they drink hot chai in India, right?  Where it's really hot!  I see no reason to forgo my favorite drink just because it's 100 degrees).  That malabar spinach has some thick center stems that need to come out.  I'll set those in another bowl to give to the chickens.

Into the pan for a quick saute.

That really cooked down!  But that's fine, you don't need much for an omelet filling -- four omelets actually.

There it is, Spinach, Tomato, and Feta Omelet.  Fill each omelet with wilted spinach, crumbled feta, and sauteed chopped tomatoes (I sauteed the tomatoes with some chopped onion and a little bit of balsamic vinegar and put some on top of the omelet also).  I made a remoulade sauce to serve with it.

linked to Tuesday Garden Party at An Oregon Cottage.