Omelette Spinach And Feta Recipe

Crack the eggs into a medium bowl. Add the milk, salt, pepper and oregano. Whisk thoroughly until slightly frothy and uniform.

Wash and roughly chop the spinach if not already chopped. Crumble the feta. Finely chop the shallot and mince the garlic.

Sauté aromatics

Heat a 10-inch nonstick skillet over medium heat. Add the olive oil. When shimmering, add the chopped shallot and sauté for 1–2 minutes until softened and translucent. Add the minced garlic and cook for 20–30 seconds until fragrant, stirring to avoid browning.

Wilt spinach

Add the chopped spinach to the skillet. Cook, stirring, until wilted and any excess moisture has mostly evaporated, about 1–2 minutes. Season lightly with a pinch of salt. Transfer the cooked spinach mixture to a small bowl and set aside.

Wipe the skillet clean with a paper towel and return to medium-low heat. Add butter and swirl to coat the pan. Allow butter to foam but not brown.

Pour the whisked egg mixture into the skillet, tilting the pan so eggs coat the bottom in an even layer. Let cook undisturbed for about 30–45 seconds until the edges begin to set.

Using a spatula, gently lift the edges while tipping the pan to allow unset egg to flow to the edges. Continue until the top is mostly set but still slightly glossy, about 1–1.5 minutes more.

Scatter the wilted spinach and shallot mixture evenly over one half of the omelette. Sprinkle the crumbled feta over the spinach in an even layer.

Fold the empty half of the omelette over the filling using the spatula. Let cook for 20–30 seconds to warm the filling and allow the cheese to soften, then carefully slide the omelette onto a plate, folding or rolling slightly as preferred.

Squeeze the teaspoon of fresh lemon juice over the folded omelette and sprinkle with chopped parsley if using. Add extra black pepper to taste.

Serve immediately. This recipe yields a single large omelette; serve with toast or a small salad if desired.