Since Jeff and I tied the knot last New Year’s Eve, there have been several “OMG, I’m Married” moments. Seeing the new name on my driver’s license. Merging bank accounts. Bleaching every household surface when he got sick last summer. Being asked where his other red sock is. And knowing.

But I have never felt more married than I did last week, because last week, Jeff asked me my weight.

We weren’t playing a carnival game; he was filling out health-insurance paperwork. Still. My weight? It’s hard to maintain the mystery when someone knows your debit code, your family, what you eat for breakfast, your dreams, your credit score, your hair care products AND your weight.

He wasn’t thinking about any of that. He just wrote down the number and moved on to the next question. Maybe mystery is overrated. Then again, I didn’t tell him what he’d done to earn this awesome Greek Potato, Spinach and Feta Omelet.

Greek Potato, Spinach and Feta Omelet

Adapted from Sara Moulton (Food Network)

Makes 2 servings

  • 1 Idaho baking potato, peeled
  • 4 tablespoons olive oil, divided
  • 2 cloves garlic
  • 1 (10-ounce) bag of spinach, washed, stems removed and spun dry
  • 1/3 cup feta cheese, crumbled
  • 4 eggs
  • 1 tablespoon butter
  1. Heat 1 tablespoon olive oil in a small nonstick skillet over medium-low.
  2. Grate the potato, and transfer it to the skillet. Pat into thin pancake. Cook until golden on one side, 4 to 5 minutes. Turn pancake over and cook until golden on other side, 4 to 5 minutes more.
  3. Pour 3 tablespoons olive oil into another nonstick skillet. Thinly slice 2 cloves of garlic. Place garlic in cold oil, and bring up heat slowly. Saute until garlic is just golden. Remove garlic from pan, and add spinach. Cook until just wilted. Remove from pan.
  4. Beat 4 eggs until just combined. Add 1 tablespoon butter to spinach pan. After foam has subsided, pour in the eggs. While stirring the eggs with a fork, shake the pan back and forth.
  5. Once the bottom of the omelet has set, slide in potato pancake. Add spinach and crumbled feta cheese on top of potato. Run omelet under broiler until cheese starts to melt. Remove from broiler and fold into half-moon shape. Sprinkle garlic slices over top of omelet.