Greek Omelet

🔥 Prep

• Crack the 3 eggs into a bowl and whisk them together with the 0.5 tsp salt until well combined.
• Crumble the 50 g feta cheese into small pieces.
• Rinse the 50 g spinach, pat dry, and roughly chop it.
• Measure out 1 tbsp olive oil and have it ready.

🔥 Cook

• 1. Heat the 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering, about 30 seconds.
• 2. Add the chopped spinach to the skillet and sauté for 1–2 minutes until wilted, stirring occasionally.
• 3. Pour the whisked egg mixture evenly over the spinach, tilting the pan to spread it out.
• 4. Let the eggs cook undisturbed for 2–3 minutes over medium heat until the edges start to set and the bottom is lightly golden.
• 5. Sprinkle the crumbled feta evenly over one half of the omelet.
• 6. Using a spatula, gently fold the omelet in half over the feta and cook for another 1–2 minutes over low heat until the interior is set and the feta is slightly melted.
• 7. Slide the omelet onto a plate.

🔥 Serve

• Serve the Greek omelet warm, optionally garnished with a pinch of extra crumbled feta and a grind of black pepper.
• Pair with a simple Greek salad (cucumber, tomato, red onion, olives, and a drizzle of olive oil) or warm pita bread.
• Accompany with lemon wedges for a bright, citrusy finish.