A fluffy omelette brimming with fresh spinach and tangy feta, perfect for a hearty morning meal.
A classic breakfast dish inspired by Mediterranean flavors and the simplicity of a traditional omelette.
3 large eggs
1/4 cup milk
1/2 cup fresh spinach, chopped
1/4 cup feta cheese, crumbled
1 tablespoon butter
Salt and pepper to taste
1. In a bowl, whisk together the eggs and milk until well combined.
2. Heat butter in a non-stick skillet over medium heat.
3. Add spinach and sauté until wilted, about 2 minutes.
4. Pour the egg mixture into the skillet and let it cook for 2-3 minutes, or until the edges start to set.
5. Sprinkle feta cheese over one half of the omelette.
6. Using a spatula, fold the omelette in half.
7. Continue to cook for another 2 minutes, until the eggs are fully set.
8. Slide the omelette onto a plate and serve immediately.
Refrigerate in an airtight container for up to 2 days.
Reheat gently in a skillet over low heat until warmed through.
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