Greek-Style Spinach & Cheese Omelet (Omelet Yoonani)
"Experience a sun-drenched Mediterranean morning with this protein-rich, oven-finished omelet that marries melting cheese with earthy greens."
Instructions
Heat 2 teaspoons of the olive oil in a wide, oven-safe skillet over medium heat. Add the spinach and sauté just until wilted and tender. Season lightly with salt and pepper, then transfer to a plate and set aside.
In a large mixing bowl, whisk the eggs with the pizza cheese, dried thyme, salt, and black pepper until well combined and slightly frothy.
Return the skillet to medium heat and add the remaining 2 teaspoons olive oil. Add the chopped onion and sauté for about 5 minutes, until soft and lightly golden.
Stir the sautéed spinach back into the skillet with the onions and cook together for 1–2 minutes to blend the flavors evenly.
Reduce the heat to low and gently pour the egg mixture over the vegetables, spreading it evenly. Cook without stirring for about 20 minutes, until the edges are set and the center is mostly cooked.
Preheat the oven to broil. Place the skillet under the broiler for about 45 seconds, just until the top is fully set and lightly puffed. Remove from the oven, slice, and serve warm.