Growing up in San Francisco and going to high school in the Haight, Squat and Gobble was my favorite restaurant for breakfast/brunch/lunch. Our school didn’t have a cafeteria back then, so we either had to bring our own lunch or go out in the neighborhood. The restaurant is still standing, and I’m told it’s still great, though I haven’t been back in about a decade. If I was having a celebration day and wanted a special lunch, I’d order Squat and Gobble’s Castro Omelette, an omelette made with feta, olives, and spinach. Here’s my version of my high school favorite, made with leftover marinated feta (click here for the recipe) and kalamata olives. The omelette has a light, fluffy texture from the skim milk, which provides good volume without the cholesterol of adding additional eggs. Spoiler alert: it’s delicious.
- Canola oil spray
- 1/2 cup baby spinach
- 2 extra large eggs, preferably organic
- 2 tbsp skim milk
- 1 1/2-inch slice marinated feta cheese (about 1.5 oz.) Recipe here
- 5 kalamata olives
- Rubber spatula
Whip the eggs and skim milk together with a fork or whisk until well-beaten and slightly foamy. Spray a small nonstick pan with the canola oil spray, and heat over medium-high heat. When hot, add the baby spinach and sauté until wilted.
Spread the spinach in an even layer in the bottom of the pan, then add the egg mixture. Immediately reduce the heat to low. With the rubber spatula, stir slightly so that the eggs get to the bottom of the pan, then leave it to sit. Crumble the feta over the top and add the kalamata olives.
Let cook until the eggs are mostly set, or to your taste. Ease the rubber spatula underneath one side of the omelette and flip over, forming a half-moon shape. Slide out of pan and serve.