Spinach Omelet
Serves: 4
Ingredients
2-3 bunches fresh spinach
12 eggs
salt and pepper
1/2 cup sliced sundried tomatoes
1/2 cup black olives
chopped fresh Italian parsley
virgin olive oil for drizzling
12 eggs
salt and pepper
Filling
100-150 grams feta cheese, crumbled1/2 cup sliced sundried tomatoes
1/2 cup black olives
chopped fresh Italian parsley
virgin olive oil for drizzling
We often forget that with eggs in the house, you always have an instant meal.
Method
1. Wash the spinach and tear out any coarse stems. Shake off excess water. Divide into 4 equal amounts. Break 3 eggs into a small bowl and whisk together with a good pinch of salt and pepper.
2. Heat a knob of butter in an omelet pan or small frying pan and when sizzling hot, add the spinach and cook only until wilted. Pour in the egg mixture and using a fork, swirl the egg mixture around the hot pan until the eggs form a thicker mass. Cook over a moderate heat for about 1 minute.
3. Scatter a quarter of the filling ingredients over one half of the omelet. Flip over the other side and turn onto a plate. Garnish as wished and serve with a drizzling of good olive oil. Repeat with remaining ingredients.
