Spinach Feta Omelette

Soft spinach and feta omelette with herbs and olive oil, cooked gently so the eggs stay tender.

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The filling is cooked first to remove excess moisture; this prevents the omelette becoming watery and makes folding easier.

Ingredients

• 4 eggs (large)
• 100 g baby spinach
• 60 g feta cheese (crumbled)
• 2 spring onions (sliced)
• 1.5 tbsp olive oil
• 1 tbsp fresh dill (chopped)
• 1 tbsp fresh parsley (chopped)
• 0.25 tsp salt
• 0.25 tsp black pepper

Step-by-step method

1. Whisk the eggs with the salt and pepper until the whites and yolks are fully combined but not foamy.
2. Heat 1 teaspoon olive oil in a non-stick frying pan over medium heat. Add the spring onions and spinach and cook for 1–2 minutes until the spinach just wilts.
3. Transfer the spinach mixture to a plate and wipe the pan if there is visible moisture. Stir the dill and parsley into the spinach.
4. Return the pan to medium-low heat and add the remaining oil. Pour in the eggs and gently pull the set edges toward the centre with a spatula while tilting the pan so uncooked egg flows underneath.
5. When the top is still slightly glossy but mostly set, spoon the spinach mixture over one half and scatter with feta.
6. Fold the empty half over the filling and cook for another 30–60 seconds. The centre should be softly set rather than dry.
7. Slide onto a plate and serve immediately with tomatoes, olives or flatbread.