Greek Recipe

Whisk eggs

Crack the 3 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously until color is uniform and slightly frothy, about 20–30 seconds.

Preheat pan

Place a 9-10 inch nonstick skillet over medium heat. Add 1 tbsp unsalted butter and 1 tsp olive oil. Allow butter to melt and foam but not brown, about 1 minute.

Cook omelette

Pour the beaten eggs into the hot skillet. Let sit undisturbed 10–15 seconds until edges begin to set. Using a spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until surface is mostly set but still slightly glossy, about 1–2 minutes.

Prepare vegetables

While whisking or just before cooking, thinly slice the 1/4 small yellow onion and lightly dice the 1/2 roma tomato (remove seeds if you prefer less moisture). Roughly chop or tear the baby spinach if leaves are large.

Sauté spinach & onion (optional)

If you prefer a softer filling and to remove excess moisture, heat a small skillet over medium, add 1 tsp olive oil (if not already using in omelette pan) and sauté the sliced onion 2–3 minutes until translucent, then add the 1 cup spinach and cook 30–60 seconds until wilted. Remove from heat and drain any excess liquid on a paper towel. Alternatively, you can place fresh spinach directly on the omelette without pre-cooking.

Add filling to omelette

When the omelette surface is mostly set but still slightly moist on top, evenly distribute the prepared spinach and onion mixture (or raw spinach), the diced tomato, and 1/2 cup crumbled feta over one half of the omelette. Sprinkle 1 tsp fresh dill (if using) and 1/2 tsp oregano over the filling.

Fold and finish

Using a spatula, carefully fold the empty half of the omelette over the filled half. Let cook another 30–60 seconds to warm the filling and allow the feta to soften. If you prefer the feta melted slightly more, cover the pan for 30–45 seconds off-heat with the pan lid or a plate placed over the skillet to trap heat.

Slide the finished omelette onto a plate. Garnish with the optional 2 tbsp additional crumbled feta and 1 tbsp chopped parsley or microgreens. Serve immediately with a lemon wedge on the side to squeeze lightly over the omelette for a bright finish.

Enjoy hot. Leftovers can be refrigerated in an airtight container for up to 24 hours and gently reheated in a low oven or skillet.