Spinach and Feta Omelette
A tender folded omelette filled with wilted spinach and crumbled feta cheese.
Instructions
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Step 1
Crack the eggs into a mixing bowl. Add the salt and black pepper, then whisk until evenly blended.
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Step 2
Melt 1 tsp (5 gr) of the butter in the frying pan over medium heat. Add the spinach and cook until wilted, then transfer it to a small bowl.
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Step 3
Return the frying pan to medium heat and melt the remaining butter. Pour in the prepared egg mixture and cook until the edges begin to set, gently drawing the cooked edges toward the center with the spatula.
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Step 4
Spread the cooked spinach and feta over one half of the omelette. Continue cooking until the egg is set and reaches 71°C at the center.
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Step 5
Fold the unfilled half of the omelette over the filling. Slide it onto a serving plate and divide into two portions.
Nutrition (Estimated)
Food safety
Caution: low
Cook the center to 71°C. Refrigerate leftovers within 2 hours and consume them within 3 days.
Risk factors
- raw egg before cooking
- perishable egg and cheese filling
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