Omelettes are so versatile and can include a multitude of ingredients, however, this version may become your favorite. It combines salty feta cheese with fragrant dill for a spanakopita-type flavor profile.

Servings: 1
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

3 pasture-raised eggs
2 tablespoons chopped fresh dill, divided
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon salt
2 tablespoons butter or avocado oil, divided
1 cup baby spinach
1 teaspoon lemon juice
¼ cup crumbled feta

Directions

1. In a medium bowl, beat the eggs. Beat in 1 tablespoon of the dill, garlic powder, onion powder, and salt until combined.

2. In a small non-stick pan over medium heat, heat 1 tablespoon of the butter or oil. Sauté the spinach with the lemon juice just until wilted. Do not overcook.

3. Remove the spinach mixture from the pan, drain the excess liquid, and allow it to cool.

4. Once cooled, stir the spinach with the crumbled feta and remaining dill.

5. In a nonstick pan over medium heat, heat the remaining oil or butter. Add the egg mixture and swirl to distribute evenly over the pan.

6. When the eggs are cooked on the bottom but slightly runny on top, add the spinach and feta mixture on one side. Fold the omelette over the filling.

7. Once the cheese melts and eggs finish cooking, serve immediately.