Greek Recipe

Beat eggs

Crack 4 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy, about 30–45 seconds.

Heat pan

Place a nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Heat until butter is melted and foam subsides but before it browns, about 1 minute.

Cook omelette

Pour the beaten eggs into the skillet and let sit for 10–15 seconds. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue until mostly set but still slightly moist on top, about 1½–2 minutes.

Warm gyro meat

While the eggs are setting, in a separate small skillet over medium-high heat add 4 oz gyro meat. Cook, stirring occasionally, until warmed through and edges brown slightly, about 2–3 minutes. Remove from heat and set aside.

Prepare vegetables

Thinly slice 1/4 yellow onion into half-moons. Dice 1/2 roma tomato into small pieces. In a small bowl toss the tomato and onion with 1 teaspoon extra virgin olive oil, 1/2 teaspoon dried oregano and 1/2 teaspoon lemon juice; set aside to marinate briefly (1–2 minutes).

Wilt spinach

If using fresh spinach, add 1 cup spinach to the skillet used for gyro meat (wipe pan if necessary) over medium heat with a quick spray or small splash of oil; toss just until wilted, about 30–45 seconds. Remove and squeeze out excess liquid if any.

Assemble on omelette

When the omelette is mostly set but still slightly moist on top, sprinkle the warmed gyro meat evenly over half of the omelette, then add the wilted spinach, the marinated tomato and onion, and 1/4 cup crumbled feta. Spoon 2 tablespoons tzatziki over the fillings (reserve 1 tablespoon for garnish).

Fold and finish

Use the spatula to fold the empty half of the omelette over the fillings. Reduce heat to low and cook another 30–60 seconds to allow cheese to soften and fillings to meld. Slide the omelette onto a plate.

Spoon the remaining 1 tablespoon tzatziki over the folded omelette. Sprinkle with 1 teaspoon chopped fresh dill and 1 teaspoon chopped parsley if using, and an additional pinch of dried oregano or crumbled feta to taste. Serve immediately.