Greek Omelet

  • Prep 10 min
  • Total 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 (optional)
  • 1 teaspoon olive oil
  • 1 pinch salt and pepper
  • 1 dash hot sauce (optional for serving)

Steps

  • 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. 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.
  • 4
    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.
  • 5
    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.
  • 6
    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.

No nutrition information available for this recipe
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