This is my mother’s recipe but she makes flat omelettes, I like to fold them over. It tastes good either way.
Ingredients (Serves 4)
1 cup fetta, crumbled
1/2 cup green dill, chopped
sea salt and pepper
Break eggs into a bowl, give them a quick whisk with an egg whisk or a fork.
Add crumbled fetta, chopped dill and salt and pepper to the eggs. Whisk again.
Spray a large non-stick frypan with a little canola or olive oil non-stick cooking spray, heat it on medium heat.
Pour beaten egg mixture into hot pan, cook for a few minutes until the edges are cooked, underneath is a golden colour. At this stage the middle of the omelette will still be wet.
Lift the omelette on one side with an egg slicer and fold it over to the other side so that it looks like a half-circle. Remove pan from heat, leave it aside for a few minutes. The middle part, which is inside the fold, will cook in its own heat.
Cut omelette into quarters, place them on to 4 dinner plates. Serve with a side salad of mixed leaves and tomatoes.