A delightful Mediterranean-inspired omelet featuring spinach, feta cheese, and a blend of fresh vegetables.
Heat half of the butter in a frying pan over medium heat.
Ensure the butter is fully melted and coats the pan evenly to prevent sticking.
Sauté the onion until it becomes translucent.
Stir occasionally to avoid burning and to ensure even cooking.
Add the tomato and cook for another minute.
Cut the tomato into small pieces for quicker cooking.
Add the spinach and cook until wilted.
Stir gently to evenly wilt the spinach without overcooking.
Remove the vegetables from the pan and set aside.
Keep the vegetables warm by covering them with foil.
Melt the remaining butter in the pan.
Ensure the pan is still warm to melt the butter quickly.
Whisk the eggs with salt and pepper in a mixing bowl.
Whisk thoroughly to incorporate air, making the omelet fluffier.
Pour the egg mixture into the pan and cook until the edges start to set.
Gently shake the pan to ensure even cooking.
Lift the edges of the omelet to allow uncooked eggs to flow underneath.
This helps cook the omelet evenly without flipping.
When the eggs are almost set, sprinkle the feta cheese over one half.
Distribute the cheese evenly for consistent flavor.
Place the cooked vegetables on top of the cheese and fold the omelet in half.
Use the spatula to gently fold the omelet without breaking it.
Slide the omelet onto a plate and serve immediately.
Garnish with a sprig of fresh herbs for added presentation.
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