Spinach and Feta Omelette

1. 1
   prep

   Prep the spinach and eggs.

   1.Wash and roughly chop the spinach leaves.

   2.Crack the eggs into a small mixing bowl.

   3.Add 1 tsp water, a pinch of salt, and a pinch of black pepper.

   4.Whisk until the yolks and whites are fully combined and slightly frothy, about 30 seconds.
2. 2
   saute · ~2 min

   Wilt the spinach.

   1.Melt half the butter in a nonstick skillet over medium heat.

   2.Add the chopped spinach and sauté until just wilted, about 1 to 2 minutes.

   3.Transfer the wilted spinach to a small plate and set aside.

   TIPDon't overcook the spinach — it should stay bright green.
3. 3
   fry · ~3 min

   Cook the omelette.

   1.Wipe the skillet clean and return it to medium heat. Add the remaining butter.

   2.Once the butter melts and foams, pour in the whisked eggs.

   3.Let the eggs cook undisturbed for 30 seconds. Tilt the pan and lift the edges with a spatula, letting the uncooked egg flow underneath.

   4.When the surface is nearly set but still glossy, scatter the wilted spinach and crumbled feta over one half.

   TIPMedium heat is key — too high and the underside burns before the top sets.
4. 4
   assemble

   Fold and plate.

   1.Gently fold the empty half over the filling with a spatula.

   2.Slide the omelette onto a warm plate.
5. 5
   garnish

   Finish with a crack of pepper and serve immediately.

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