Mixed Greens and Feta Omelet.
Equipment
- 1 Cast iron Griddle or skillet
Ingredients
- 4-5 eggs
- Sea salt and pepper to taste
- 1 bunch fresh spinach, chopped
- 1 small sweet onion
- Handful of herbs: dill and parsley, chopped
- 1/2 cup eta cheese, crumbled
- 1 tbsp avocado oil
- 2 tbsp butter
Instructions
Make the filling
- Heat 1 avocado oil in a skillet and saute the onion for 4-5 minutes until translucent.
- Next add in the chopped spinach and a pink of sea salt. Saute for 7-8 minutes until the spinach has wilted down and released its liquid. Stir in the fresh herbs and cook for 2 minutes longer.
- Place the wilted spinach in a colander and press to drain all of the water from the spinach.
- Put the spinach, onion and herb mixture in a bowl and gently stir in the feta cheese. Season to taste with salt and pepper.
Make the omelet
- Preheat a cast iron griddle or skillet over medium, medium-low heat. Make sure it has had a few minutes to fully heat up.
- Crack eggs into a small bowl and whisk to scramble the eggs. Place 1 tbsp of butter on the griddle and smear it around. Wait for the butter to start to foam up and sizzle before pouring on half of the egg mixture.
- Cook the omelet for 2-3 minutes or until it has just started to set, then flip it.Now scoop half of the spinach filling into a long strip in the middle of the omelet.
- Cook for 1-2 more minutes, then fold the sides over the filling and remove to a plate. Serve hot!
- Leftover spinach filling can be stored in the fridge for up to 4 days.