Spinach and Feta Omelette

Ingredients

Instructions

1. 1

   PREP THE EGGS: Crack the 3 eggs into a bowl. Add a pinch of salt and freshly ground black pepper. Whisk vigorously for 30 seconds until the yolks and whites are completely combined and slightly frothy. This incorporates air for a fluffier omelette.

2. 2

   WILT THE SPINACH: Heat half the butter in a non-stick skillet over medium heat until it foams. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Add the packed spinach leaves and cook for 1-2 minutes, stirring constantly, until completely wilted. Season with a tiny pinch of salt. Transfer to a small bowl and set aside. Wipe the pan clean with a paper towel.

3. 3

   START THE OMELETTE: Return the pan to medium heat. Add the remaining butter and swirl to coat the entire surface as it melts. When the butter stops foaming and is just starting to brown at the edges, pour in the whisked eggs.

4. 4

   COOK THE EGGS: Let the eggs sit undisturbed for about 20 seconds until the edges just start to set. Then, using a rubber spatula, gently push the cooked edges toward the center while tilting the pan to let the uncooked egg flow to the edges. Repeat this around the pan until the top is still slightly wet but no longer runny - about 1-2 minutes total.

5. 5

   ADD FILLINGS: Arrange the sautéed spinach, crumbled feta cheese, and halved cherry tomatoes on one half of the omelette, leaving a 1-inch border at the edge. The fillings should be concentrated on one side so you can fold it easily.

6. 6

   FOLD AND SERVE: Using the spatula, carefully fold the empty half of the omelette over the filled half. Let cook for another 30-60 seconds to warm the fillings and set any remaining wet egg. Slide onto a plate, seam-side down. Garnish with fresh chopped dill and serve immediately while hot.