It's said that the omelette originated in ancient times somewhere in the east. The word omelette is French. There are many types of omelettes in Greece, the most popular being spinach and feta, and strapatsada made with pureed tomato.
- 4 tbsp extra virgin olive oil
- 2 cups fresh baby spinach, washed
- 6 eggs
- salt and freshly ground pepper
- 100 g Greek feta, crumbled,
- 2 tbsp fresh dill, chopped
- 2 tbsp Greek-style plain yoghurt, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
In a non-stick skillet or frying pan, heat 2 tablespoons of olive oil over a low heat. Add the spinach and cook, turning the spinach after 1-2 minutes, or until the leaves soften. Remove from heat and place in a bowl.
Whisk or beat the eggs in a bowl and season with salt and pepper to taste.
Increase heat to medium. Wipe the skillet or frying pan clean and add the remaining olive oil. Pour the egg mixture into the pan. Reduce heat to low and cook until the bottom is set, about 10 seconds.
Using a rubber spatula or wooden spoon, pull the set eggs at the edges of the pan toward the centre, allowing the unset eggs to run from the centre to the sides. Continue to cook until a thin layer of unset egg is visible on top. The total cooking time should be less than 2 minutes. Spoon the spinach mixture around the egg mixture and scatter the feta and dill on top. Using a spatula, fold one-third of the omelette, nearest to the handle, over the centre with the filling. Holding the handle, tilt the pan so that the omelette rolls out of it and onto a plate, seam-side down.
Place the yoghurt in the centre and serve hot with crusty bread.
Text © 2012 Maria Benardis