Greek Herb and Feta Omelet

A soft stovetop omelet filled with feta, dill, and parsley. This Greek-style breakfast is creamy inside and ready in about 15 minutes.

Prep: 10 min · Cook: 5 min · Yield: 1 · Method: Stovetop

Ingredients

• 3 count large eggs
• 1 tbsp unsalted butter
• 2 tbsp feta
• 1 tsp fresh dill
• 1 tsp fresh parsley
• 1 pinch kosher salt
• 1 pinch black pepper

Cooking instructions

1. Crack eggs into a small bowl and whisk thoroughly with a fork until the whites and yolks are fully combined and no streaks remain. Season with a pinch of salt and black pepper.
2. Finely mince the dill and parsley. Crumble the feta into small, even pieces.
3. Place an 8-inch non-stick skillet over medium-low heat. Add the butter and melt until foaming, but do not allow it to brown. (about 1 min)
4. Pour the eggs into the pan. Stir rapidly in a circular motion while shaking the pan until small, soft curds form with no visible liquid egg remaining and the eggs reach 160°F (71°C). (about 2 min) — Medium-low heat
5. Stop stirring and use the spatula to smooth the egg mixture into an even layer. Sprinkle the minced herbs and crumbled feta across the center of the omelette. (about 1 min)
6. Tilt the pan away from you and gently roll or fold the omelette over itself toward the edge of the pan. Invert the omelette onto a plate so the seam side is down. (about 1 min)