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Greek Omelet

Macheesmo Recipe by

Greek Omelet

A big omelet stuffed full of traditional Greek flavors: feta, spinach, and dill.

(1 comment)
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 1
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Large Eggs, beaten
Cup Spinach, chopped
Cup Feta cheese, crumbled
Teaspoon Fresh Dill, minced
Teaspoon Red Pepper Flakes (opt.)
Teaspoon Olive oil
Pinch Salt and pepper
Dash Hot Sauce (opt. for serving)


  • 1 Chop spinach and mix well with minced dill and crumbled feta. Set aside.
  • 2 Scramble eggs lightly in a bowl with a Tablespoon of water.
  • 3 In a medium non-stick skillet, add a swirl of olive oil and place over medium heat.
  • 4 Once oil is hot, add eggs. Use a flat spatula to move cooked egg carefully to the center and allow uncooked egg to flow to the outside.
  • 5 When the eggs are set on the bottom but still a bit runny on top, add filling to half of the egg and carefully fold egg over to enclose the filling.
  • 6 Let cook for another few minutes to finish cooking eggs and heat up filling. To finish cooking the eggs, it might help to either cover the pan for a minute or two or carefully flip the omelet with a spatula so that the other side of the omelet gets some heat also.
  • 7 Serve with a pinch of salt and pepper and hot sauce. This is a big omelet and might be enough to split depending on how hungry you are.
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