Steps for Baked Spinach and Feta Omelette

• To get a high and soft omelette, I recommend using a baking pan about 9-10 inches in diameter lined with parchment paper.

  

• Preparation of the spinach: Start by thoroughly washing the fresh spinach. In a large pan, heat a little olive oil with a whole garlic clove. Add the spinach, lightly salt, and let them wilt for about 5 minutes over medium heat. Once ready, squeeze them well to remove excess water and roughly chop them with a knife.

• Egg base: In a large bowl, crack the eggs and lightly beat them with a whisk or a fork. Add 45 ml of milk (about 3 tablespoons), the grated cheese, a pinch of pepper, and nutmeg if desired. Mix until a homogeneous mixture is obtained, but do not overbeat.

• Combining ingredients: Add the now warm spinach to the egg mixture. Coarsely crumble the feta with your hands directly into the bowl and gently combine everything, being careful not to break the cheese pieces too much so they remain visible.
  

• Preparing the baking pan: Take a round baking pan (about 9 inches in diameter) and line it with dampened and well-squeezed parchment paper, so it adheres perfectly to the edges. Pour the mixture and level it well with a spoon.

• Baking: Bake the omelette in a preheated oven at 350°F (static mode) for about 20-30 minutes. It will be ready when it is puffed and slightly golden on the surface. If you prefer the convection mode, lower the temperature to 320°F and bake for about 15 minutes.

• Serving: Remove the omelette from the oven and let it rest for a few minutes before cutting it. This will allow the flavors to stabilize and the texture to become perfect for slicing.

• TASTY VARIANTS

  You can customize the base recipe according to your tastes or what’s in your fridge:
  Mediterranean version: Add some cherry tomatoes cut in half and pitted black olives on top of the mixture before baking.

  Crispy Touch: Sprinkle the surface with pine nuts or pumpkin seeds before cooking for a surprising contrast of textures.

• Aromatic Variant: If you love fresh flavors, add some fresh dill or chopped mint to the egg mixture; they pair wonderfully with feta and spinach, as in the Greek tradition (inspired by Spanakopita).
  Lactose-Free: Replace the milk with an unsweetened plant-based drink and use a certified lactose-free feta (many are naturally due to aging).

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