The breakfast edit 48

Spinach and
Feta Omelette

Make spinach and feta omelette, from the first ingredient to the finished breakfast.

1 serving · 6 ingredients · 3 steps

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Spinach and Feta Omelette, plated and ready to serve. — The finished breakfast. Spinach and Feta Omelette

The ingredients for spinach and feta omelette arranged separately on a dark worktop: egg, spinach, feta, olive oil, fresh dill, black pepper. — Gather your ingredients. 3 large, about 165 g Egg. 60 g Spinach. 30 g Feta. 1 tsp (5 g) Olive oil. A few sprigs, chopped Fresh dill. To taste Black pepper

Spinach and Feta Omelette, preparation step 1: Wilt the spinach in a dry non-stick pan over a medium heat, then tip it into a sieve and press the water out with the back of a spoon. — Step 1. Wilt the spinach in a dry non-stick pan over a medium heat, then tip it into a sieve and press the water out with the back of a spoon.

Spinach and Feta Omelette, preparation step 2: Beat the eggs with pepper and the dill. Heat the oil in the same pan and pour the eggs in, pulling the set edges to the middle for the first thirty seconds. — Step 2. Beat the eggs with pepper and the dill. Heat the oil in the same pan and pour the eggs in, pulling the set edges to the middle for the first thirty seconds.

The finished spinach and feta omelette. — Step 3. When the top is still glossy, scatter the spinach and feta over one half, fold the other half over and slide it out after another thirty seconds.

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