Directions
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Start by cracking the two large eggs into a small bowl. Add the oregano, garlic powder, and a pinch of salt. Use a whisk or fork to beat the mixture until it’s combined. The frothy texture gives a tremendous lightness to the omelet.
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Heat a small 9-inch nonstick skillet over medium heat. Add 1/4 tablespoon of butter, allowing it to melt and coat the skillet.
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Once the butter is melted and bubbly, add the chopped spinach to the pan. Toss the spinach for 1-2 minutes until it wilts, releasing its vibrant color and earthy flavor. This step is tremendously simple, yet it transforms the spinach into a perfect filling.
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After the spinach is wilted, transfer it to a small plate and set it aside.
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Return the skillet to the heat and add the remaining 1/4 tablespoon of butter. Swirl it around so that it covers the entire bottom of the skillet.
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Pour the beaten egg mixture into the skillet, allowing it to spread evenly across the surface. Place a lid over the skillet (a pot lid works well) and let it cook for about 1-2 minutes, or until the eggs start to set on the edges but are still slightly runny in the center.
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Carefully sprinkle the wilted spinach and crumbled feta cheese evenly over one half of the omelet. Cover the skillet again and let it cook for another minute. This will allow the eggs to solidify fully while the feta melts slightly, creating a tremendous flavor explosion.
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Once the eggs are no longer runny, use a spatula to fold the omelet in half, covering the filling inside. Gently slide the omelet onto a plate and let it do that tremendous stretch as you serve it warm.
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