Now, you might wonder why I'm mentioning spanakopita when I'm clearly making an omelet...
Because this omelet is basically stuffed with spanakopita filling! The combination of spinach, fresh dill, and salty feta cheese is almost good enough to just eat with a spoon. But stuffing it into a light and fluffy omelet is even better—and a whole lot easier than making the traditional puff pastry dish!
This recipe takes no time to make. It's important to get really fresh ingredients though. A few fresh eggs, good feta cheese, and fresh spinach and dill will make this dish pop with flavor.
To make your life easier when you're making the omelet, I recommend mixing your filling ingredients prior to cooking your omelet. Just chop up the spinach and mince the dill really finely. Then crumble in the feta and red pepper flakes if you're using them.
When it comes time to make the omelet, the key is to not stress out about it! Remember that even if your finished omelet doesn't look perfect, it will taste delicious.
Start by adding a tiny amount of oil to a medium-sized non-stick pan. Since this is a pretty big omelet, I upgraded my pan size a bit. You can use a smaller (10 inch) omelet pan if you don't mind your eggs being a bit thicker. Or you can decrease the number of eggs down to two.
Anyway, once your oil is hot, add your eggs and as they cook over medium heat, use a spatula to push the cooked egg to the center and let the uncooked egg flow to the outside. It's important to try to keep your eggs in one full layer, obviously, so your omelet doesn't have holes in it!
Once your eggs are mostly set but still a tiny bit runny on top, add your filling to one side of the egg. You should shoot for filling about 1/3 of the omelet surface so you have plenty of room to fold the egg over.
My filling got a bit out of control.
Once your filling is on the egg, use a spatula to fold over the egg!
Let this cook for a few more minutes on medium heat to finish cooking the eggs and heat up the filling.
If you want, you can try carefully flipping the omelet with a spatula so the other side of the omelet cooks evenly. If you aren't confident in doing that, you can also just cover the pan for a minute or two. The steam that’s created should finish cooking the omelet without a problem.
Flipping it is the traditional way though. No need to get all fancy and throw the thing in the air. Just carefully fold it over using a spatula!
This omelet was almost big enough for two. I say almost because I had no problem finishing it all by myself.
If you're looking for a new omelet filling option, give this a shot!
Nick thinks "What's the dill?" would be a cool name for a band. Find his other awesome insights at Macheesmo and on his Tablespoon profile!