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.