Greek Omelette with Spinach, Feta and Dill
Photography by Simon Devitt.
Serves: 2
INGREDIENTS
250 grams spinach
2 tablespoons olive oil
1 red onion, thinly sliced
1 clove garlic, crushed fine
zest of 1 lemon
2 tablespoons dill, roughly chopped
6 eggs
2 tablespoons cream or crème fraîche
30 grams feta, crumbled butter for pan
METHOD
Filling: Remove the stalks from the spinach and wash the leaves well in several changes of water. Drain to remove as much water as possible.
Heat 1 tablespoon of the oil in a medium sauté pan. Add the onion and garlic, season and cook until tender. Transfer to a bowl and set aside.
Add the remaining oil to the pan and wilt the spinach over high heat. Place on paper towels to cool. Squeeze out the excess moisture then chop coarsely. Add to the onions with the lemon zest and dill. Season to taste.
Omelette: Break the eggs into a bowl, lightly whisk in the cream and season. Heat a non-stick 18cm pan. Melt a little butter in the hot pan and add half the egg mixture. Using a spatula, move the eggs toward the centre of the pan as they begin to set on the edges. Tilt the pan so that the entire surface is covered again with raw egg. As the eggs begin to set, place half the spinach mixture on the eggs then sprinkle with half of the feta.
Gently fold the omelette over and turn out onto a plate. Repeat with the second omelette.
Makes 2 generously filled omelettes
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!