Herbed Feta and Spinach Omelette with Sun-Dried Tomato Relish and Toasted Hazelnuts
A sophisticated Mediterranean breakfast featuring a perfectly cooked omelette filled with fresh spinach and crumbled feta, complemented by a vibrant sun-dried tomato relish and crunchy toasted hazelnuts, offering a complex interplay of textures and savory flavors.
Ingredients
- Fresh Spinach84 g
- Sun-Dried Tomato8 g
- Garlic1 g
- Feta Cheese14 g
- Olive Oil1.4 ml
- Salt1 pinch
- Black Pepper1 pinch
- Egg2 unit
- Egg White2 unit
- Hazelnut3 g
- Fresh Parsley4 g
- Fresh Mint3 g
Instructions
- 1Step 1
Finely chop the sun-dried tomatoes, garlic, parsley, and mint. In a small bowl, combine these with a drizzle of olive oil, a pinch of salt, and pepper to create the relish. Set aside.
- 2Step 2
Toast hazelnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Roughly chop. Set aside.
- 3Step 3
In a bowl, whisk whole eggs and egg whites with a pinch of salt and pepper until just combined (do not over-whisk).
- 4Step 4
Heat a non-stick omelette pan over medium-high heat with a tiny bit of olive oil. Add the spinach and sauté briefly until wilted, about 1 minute. Remove spinach and set aside.
- 5Step 5
Reduce heat to medium. Pour one-quarter of the egg mixture into the hot pan, swirling to coat the bottom evenly. Cook for 1 minute until edges set. Sprinkle with one-quarter of the wilted spinach and crumbled feta.
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