Spinach and Feta Omelette

1. Preparation

Gather all ingredients: fresh spinach, feta cheese, eggs, salt, pepper, and cooking oil or butter.

Wash the spinach under cold water, then pat dry with a clean kitchen towel or spin in a salad spinner.

Chop the spinach roughly into smaller pieces.

Crumble the feta cheese into small chunks for easy mixing.

Crack the eggs into a mixing bowl and beat them with a fork until well combined. Add a pinch of salt and pepper to taste.

2. Cooking

Heat a non-stick skillet over medium heat and add about 1 tablespoon of cooking oil or butter.

Once the oil is hot or the butter is melted, add the chopped spinach to the skillet. Sauté for 1-2 minutes until wilted.

Pour the beaten eggs evenly over the sautéed spinach in the skillet. Make sure to spread the eggs out to cover the spinach completely.

Cook the omelette for 2-3 minutes without stirring. The edges should start to set while the center remains a bit runny.

Sprinkle the crumbled feta cheese evenly over one half of the omelette.

Using a spatula, carefully fold the other half of the omelette over the feta cheese. Cook for another 1-2 minutes until the eggs are fully set and the cheese is slightly melted.

Slide the omelette onto a plate and cut it in half if desired. Serve immediately.