Spanakopita Omelet
Servings 2, Total Time 35 minutes
Indulge in the delightful flavors of the Mediterranean with this Greek-inspired omelet, perfect for a leisurely brunch or a quick yet satisfying breakfast. Imagine fluffy, golden eggs with a luscious filling of sautéed spinach, creamy feta cheese, and fragrant herbs that will transport you to a sun-soaked terrace overlooking the crystal blue waters of Santorini.
The moment I take my first bite, I’m instantly transported to that magical place, feeling the warmth of the sun and the gentle breeze. This omelet not only fills me with joy; it also inspires me to embrace a bit of Mediterranean bliss in my mornings! I love adding a drizzle of extra virgin olive oil on top for an extra burst of flavor, and it truly sets the tone for a beautiful day ahead.
Ingredients:
1 tbsp extra virgin olive oil
½ cup Red onion, julienned; reserve few slices for garnishing
1 clove garlic, minced
3 cups baby spinach
¼ tsp of sea salt
¼ tsp white pepper
½ tsp oregano
¼ cup feta cheese
¼ cup dill, chopped
4 large eggs
1 cup milk
½ cup grape tomatoes, halved for garnish
Steps:
In a 9-inch skillet, add oil and onions, and sauté over medium heat until the onions are soft and translucent. Next, add the spinach and cook until it wilts. Season with salt and pepper, add oregano and dill, then stir in the crumbled feta cheese.
In a large bowl, whisk the eggs and milk until well combined. Pour the egg mixture over the spinach and feta in the skillet, gently pushing the edges inward as the omelet cooks.
Finish cooking the omelet for about 5 minutes or until it is golden on top and the eggs have set.
Top with grape tomatoes, additional onions, and more feta cheese if desired. Serve with toasted bread and olive tapenade, or simply drizzle with olive oil and enjoy!