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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

Ingredients

3
Large Eggs, beaten
2/3
Cup Spinach, chopped
1/3
Cup Feta cheese, crumbled
1
Teaspoon Fresh Dill, minced
1/2
Teaspoon Red Pepper Flakes (opt.)
1
Teaspoon Olive oil
1
Pinch Salt and pepper
1
Dash Hot Sauce (opt. for serving)

Directions

  • 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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