Dale Pinnock’s Greek Omelette

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This Greek omelette is like a flavour explosion, packed with freshness and gooey goodness

• 4 handfuls baby spinach
• 2-3 teaspoons olive oil
• 2 large eggs
• a few small sprigs dill
• 1 tablespoon pitted kalamata olives, chopped
• 60g feta cheese

1 Sauté the spinach in a little of the oil, until it wilts. Set aside.
2 Pour the remaining oil into an omelette pan. Lightly beat the eggs and pour them into the pan.
3 Once the eggs are almost completely cooked, spread the spinach across the middle. Add the dill and olives, crumble over the feta, and fold the omelette.
4 Cook for another two or three minutes to soften the cheese before turning out on to a plate.

Recipe courtesy of Dale Pinnock, extracted from Anxiety & Depression. © Quadrille Publishing. 

Author: The Wordrobe

The Wordrobe is an online magazine for those with a gluttonous appetite for luxury travel and travel.

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