Greek Omelette with Spinach, Feta and Dill

From issue #7.
Photography by Simon Devitt.
Greek Omelette with Spinach, Feta and Dill

Serves: 2


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


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