One of my favorite Traverse City restaurants was Mabel's. This family owned and operated cafe served terrific simple fare at very reasonable prices. Mabel's was warm and comfortable, a lovely escape from the TC traffic and parking issues. I would usually visit early in the morning. The booths were filled with locals, vacationing families, and folks just passing through the area.
Mabel's served an unforgettable omelet. It forever changed the way I make an omelet at home. They were almost as thin as crepes, yet fluffy and filled with surprises.
Spinach Omelet With Artichoke Hearts, Onions, and Feta Cheese
a dash of heavy whipping cream
1/2 cup spinach, chiffonade (i.e. cut in ribbon like strips)
1 medium onion, diced
1/2 cup marinated artichoke hearts, chopped
4 garlic cloves, crushed
- Heat about 1 tablespoon of butter in a small saute pan.
- Add the onion, garlic, and artichoke hearts to the pan. Saute until the onion is soft.
- Add the spinach and saute until it is wilted.
- Heat a large griddle and melt about 1 tablespoon of butter, spreading it evenly over the griddle. The griddle should not be too hot.
- Gently hand whip the eggs, incorporating the cream as you whip.
- Add the salt and pepper to the eggs.
- Pour the eggs onto the medium hot griddle and carefully spread the egg and cream mixture over the entire surface of the griddle. As you spread the eggs you may create holes. Just gently push the egg mixture from the edge into the holes.
- The idea is to spread the egg mixture thinly but completely over the griddle.
- Cook the egg mixture until it is almost done. This is an individual decision as everyone likes their eggs cooked differently. My family likes their omelets very well done.
- Sprinkle the cheese and the sauteed mixture down the center of the eggs, lengthwise.
- Fold the omelet in from each long side overlapping the sauteed mixture
- Cut the omelet into 3 separate pieces.
- Place each omelet on a plate.
- Garnish with a few ribbons of spinach, fresh tomatoes, and another sprinkle of feta cheese.