This is a multi-tasking wonder of a meal. It stands in happily for breakfast, lunch or dinner. You can easily substitute the spinach for wilted kale and gild the lily further by adding fresh herbs, mushrooms or roasted heirloom tomatoes to the side. Serve straight from the pan, just as the cheese is starting to soften from the heat from the eggs.
1 ½ tbsp olive oil
100 g baby spinach, washed
3 eggs, beaten
2 tbsp Summer Land Camel Dairy Persian Feta
Salt and pepper to taste
Hot sauce (optional)
Add half a tbsp of olive oil to the bottom of a fry pan and place over medium heat. Add the baby spinach and 1 tbsp water and sautee over medium heat until the spinach has wilted. Remove from the pan and place in a bowl to the side. Add the remaining olive oil to the base of the pan over a medium heat and use a spatula to move the oil around the pan to gloss the surface.
Pour in the beaten eggs and tilt and swirl the pan so the eggs cover the base. Use your spatula to gently push the eggs back into the centre at 12, 3, 6 and 9 on the face of a clock. Swirl the pan again so the loose egg mixture runs to fill in any gaps. When the eggs at the edge have set and the centre is still a little just wet add the spinach and crumble the feta to half of the omelette.
Shake the pan decisively with your hands to loosen the omelette from the base (or use your spatula to help lift). Tip the pan away from you onto a plate allowing it to fold over itself into a half circle, with the spinach and feta in the centre. Transfer to a plate and season well with salt and pepper. Hot sauce optional.
Recipe by Tori Haschka