Mediterranean Omelette Recipe

Chop and measure

Rinse the spinach, pat dry and roughly chop if leaves are large. Dice the tomatoes into small bite-size pieces and set aside. Thinly slice the green onions, using both white and green parts. Chop the parsley finely. Crumble the feta if not pre-crumbled. Zest a little lemon (optional) and cut into quarters.

In a mixing bowl, crack the eggs and add the milk, salt and black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds).

Heat a medium nonstick skillet over medium heat. Add the olive oil and swirl to coat the pan.

Add the sliced green onions to the pan and sauté 1 minute until softened. Add the chopped spinach and cook, stirring, 1–2 minutes until wilted. If the pan becomes dry, add a splash of water (about 1 tsp).

Stir in the diced tomatoes and oregano and cook another 1 minute just to warm and combine. Taste and adjust salt lightly (remember feta is salty). Transfer the vegetable mixture to a bowl and set aside, leaving the pan on low heat.

Wipe the skillet clean with a paper towel and return to medium-low heat. Add the butter and let it melt, coating the pan.

Pour the whisked egg mixture into the skillet and tilt the pan so eggs spread evenly. Let eggs set undisturbed for 30–45 seconds.

Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked eggs flow to the edges. Repeat until eggs are mostly set but still slightly glossy on top (about 1–2 minutes).

Evenly distribute the cooked vegetable mixture over one half of the omelette. Sprinkle the crumbled feta and chopped parsley on top of the vegetables.

Carefully fold the empty half of the omelette over the filled half. Cook another 30–60 seconds to warm the cheese through and allow the center to finish setting without overcooking.

Slide the omelette onto a plate. Finish with a squeeze of lemon (optional) and a light sprinkle of black pepper. Garnish with extra parsley if desired.