Greek Omelet

ingredients

• 1/2 tablespoon Olive Oil (plus more to drizzle)
• 1 clove Garlic
• 2 cups Baby Spinach
• 1/2 teaspoon fresh Oregano
• 4 large Eggs
• 1/2 tablespoon Unsalted Butter
• 1/2 cup Greek Feta (crumbled)
• Salt and freshly ground Pepper
• 
  

stepsingredients per step

• 
  1/2 tablespoon Olive Oil (plus more to drizzle)
  1 clove Garlic
  2 cups Baby Spinach
  In a medium sauté pan over medium-high heat, warm the olive oil. Once hot, add the spinach and garlic, cooking until the spinach has wilted then remove to a strainer set over a bowl and press some of the liquid out with the back of a spoon. Set aside.
• 
  4 large Eggs
  1/2 teaspoon fresh Oregano
  Crack the eggs into a bowl with the oregano, and whisk with a fork. Set aside. 
• 
  1/2 tablespoon Unsalted Butter
  1/2 cup Greek Feta (crumbled)
  Salt and freshly ground Pepper
  Warm a nonstick pan over medium heat. Add the butter to the pan, and once it foams and subsides, add the egg mixture. Move the outer edges of the eggs inward and cook until just set. Sprinkle the feta on one half along with the spinach mixture then fold the eggs over in half. Seaon with salt and freshly ground pepper. Slide the omelet off on to a plate, drizzle with olive oil and enjoy.
  
  Helpful Tips:1. The spinach should only wilt a little bit while you’re sautéing it, so don’t over do it!
  2. Don’t salt the eggs before putting them in the pan. Salting the eggs pulls moisture out and makes them rubbery, so add the salt once the eggs start to set.
  3. Whisks add a lot of air to beaten eggs and make the final product too fluffy. For a creamier omelet, use a fork instead of a whisk.
  4. Add the warm spinach directly on top of the feta to help the cheese melt.
  5. If you’re having difficulty sliding the omelet out of the pan, try sliding it while holding the pan over the heated stove.
  6. Don’t be afraid to make your omelet runny like you might with sunny side up or over easy eggs. Your omelet will still be safe to eat and will have added flavor.