Open-Face Omelets with Spicy Feta and Escarole

• 1 1/2 tablespoons zaatar (see Note)
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 ounces sheep-milk feta cheese, crumbled (1/2 cup)
• 1 scallion, white part only, finely chopped
• 1/2 jalapeno, minced
• 3 large eggs
• 2 teaspoons all-purpose flour
• 1/4 teaspoon kosher salt
• 3 cups shredded escarole
• Pepper

1. In a small bowl, mix the zaatar with 2 tablespoons of the oil.
2. In another bowl, mash the feta, scallion and jalapeno with 1 tablespoon of water until smooth.
3. In a small nonstick skillet, heat 1 teaspoon of the olive oil.
4. In a bowl, beat the eggs with the flour, salt and 1 tablespoon of water (its OK if a few lumps remain).
5. Pour half the mixture into the skillet and swirl the pan to form a thin omelet.
6. Sprinkle half the escarole and half the feta mixture evenly over the eggs; cook over moderately low heat until the escarole starts to wilt, the feta melts and the omelet is just cooked through, 3 minutes.
7. Slide onto a plate and season with pepper.
8. Repeat with the remaining oil, eggs, escarole and feta mixture.
9. Drizzle the zaatar oil over the omelets and serve.

zaatar, extravirgin olive oil, feta cheese, scallion, eggs, flour, kosher salt, escarole, pepper

Taken from www.foodandwine.com/recipes/open-face-omelets-with-spicy-feta-and-escarole (may not work)