Fluffy Mediterranean Omelette with Feta, Dill, and Sun-Dried Tomatoes
A golden, pillowy omelette folded around a melting heart of tangy feta cheese, fragrant fresh dill, and sweet sun-dried tomatoes. The eggs are whisked until airy and cooked gently over low heat for the softest, most custard-like result. This is the kind of effortless yet elegant breakfast that makes a Tuesday morning feel like a holiday on a Greek island.
Ingredients
- 5 large eggs
- 2 tablespoons whole milk
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
+ 9 more ingredients
Instructions
Crack the eggs into a bowl, add the milk, a pinch of salt, and pepper. Whisk vigorously for 30 seconds until the mixture is uniform and slightly frothy.
In a small bowl, toss together the crumbled feta, half the dill, chives, sun-dried tomatoes, and olives.
Heat 1 tablespoon of butter in a 10-inch nonstick skillet over medium-low heat until it foams and the foam subsides.
Pour in half the egg mixture. Let it sit undisturbed for 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat 2-3 times.
When the top is still slightly moist but no longer liquid, scatter half the feta mixture and a handful of baby spinach over one side of the omelette.
Tilt the pan and fold the bare side of the omelette over the filling. Slide onto a warm plate.
Repeat with the remaining butter, egg mixture, and filling for the second omelette.
Drizzle each omelette with olive oil, garnish with the remaining dill and mint, and finish with a pinch of Aleppo pepper flakes.
Nutrition Estimate
Per serving • Estimated by Blinner AI