Spanakopita Omelet

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C (400°F), conventional setting. Grease an ovenproof dish approximately 24 cm (9½ in) in diameter with a little olive oil.

   1 tbsp Olive oil
2. 2

   Heat the remaining olive oil in a large frying pan. Sauté the garlic for 30 seconds, then add the baby spinach in batches and cook for 1 to 2 minutes, until wilted. Remove the pan from the heat.

   1 tbsp Olive oil1 clove, finely chopped Garlic150 g Baby spinach
3. 3

   Whisk the eggs with the oregano, salt, and pepper. Do not beat them too vigorously, so the omelet stays light and tender.

   6 Eggs1 tsp Dried oregano½ tsp Salt¼ tsp Black pepper
4. 4

   Fold the cooled spinach and garlic, along with the cherry tomatoes and about two-thirds of the feta, into the egg mixture.

   150 g, halved Cherry tomatoes120 g, crumbled Feta
5. 5

   Pour the mixture into the prepared dish and sprinkle the remaining feta over the top. Bake for 15 to 18 minutes, until the center is just set and only slightly jiggles when gently shaken. Do not overbake, so the omelet stays moist.

   120 g, crumbled Feta
6. 6

   Let the omelet rest for 2 minutes, cut it into three pieces, and serve warm.

Origin & History

Oven-baked omelets combine a simple European egg dish with Greek ingredients such as feta, spinach, and oregano. The flavors are reminiscent of spanakopita, the famous Greek pastry filled with spinach and sheep’s-milk cheese, but this version is made without pastry.