Spinach & Feta Omelette

📝 Ingredients

• 3 whole eggs
• 60 g fresh spinach (a big handful)
• 40 g feta (crumbled)
• 1 tbsp milk or cream (for texture)
• 1 tsp olive oil
• ½ tsp herbes de Provence or oregano
• Salt, pepper (go easy — the feta is already salty)
• Optional: fresh chives, semi-dried cherry tomatoes

🍴 Utensils

• Bowl
• 20–22 cm non-stick skillet
• Flexible spatula
• Fork

📖 Steps

1. Crack the eggs into a bowl. Add the milk, salt (sparingly), pepper and herbs. Beat vigorously with a fork for 30 sec — the yolks and whites should be fully combined. Small bubbles = good aeration.
2. Heat the skillet over medium heat with the oil. When the oil shimmers, add the fresh spinach and wilt for 1 min, stirring until it shrinks down. Set aside in a corner of the pan or on a plate.
3. Add another drizzle of oil if needed. Pour in the beaten eggs — they should "sing" when they hit the pan. Immediately lower the heat to medium-low.
4. With a spatula, gently pull the edges toward the center, tilting the pan so the liquid egg runs out to the sides. Repeat all the way around.
5. When the bottom is set but the top is still slightly glossy (runny), spread the spinach and crumble the feta over half of the omelette.
6. Fold the omelette in half with the spatula. Leave for 30 sec over low heat so the feta starts to melt. Slide onto the plate.
7. Serve immediately — an omelette waits for no one. Garnish with snipped chives and serve with a slice of toasted whole-grain bread.