Meditanean Veggie Omelette

Instructions

1. Step 1

   Dice the bell pepper and onion, halve the tomatoes, and chop the parsley. Keep the prepared ingredients separate.

   Cookware: Chef Knife, cutting board

2. Step 2

   Crack the eggs into a mixing bowl. Add the oregano, salt, and black pepper, then whisk until the whites and yolks are fully blended.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 4.0 piece Egg, 1.0 gr Ground Black Pepper, 1.5 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 60.0 gr Red Bell Pepper, 40.0 gr Red Onion

   Cookware: nonstick skillet, spatula

4. Step 4

   Add the tomatoes and spinach. Cook until the spinach wilts and moisture released by the tomatoes has mostly evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 80.0 gr Cherry Tomato, 40.0 gr Spinach

   Cookware: nonstick skillet, spatula

5. Step 5

   Reduce to low heat and pour the egg mixture evenly over the vegetables. As the edges set, lift them gently with the spatula and tilt the skillet so uncooked egg flows underneath.

   Timer: 3 min (fixed)

   Cookware: mixing bowl, nonstick skillet, spatula

6. Step 6

   Scatter the feta and parsley over one half of the omelette. Fold the other half over the filling and cook until the center is fully set and reaches 71°C, then serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 gr Feta Cheese, 8.0 gr Parsley

   Cookware: nonstick skillet, spatula