Greek-Style Feta Omelette

Directions

1. In a medium bowl, whisk the eggs with a very light pinch of salt (keeping in mind the natural saltiness of the feta) and freshly ground black pepper until light and fluffy. Melt the unsalted butter in a 25-cm (10-inch) non-stick skillet over medium-low heat. Pour in the egg mixture. As the edges start to set, use a flat spatula to gently push the cooked egg toward the center, allowing the uncooked egg to flow underneath.

2. When the eggs are set on the bottom but still slightly moist on top, sprinkle 60 ml (1/4 cup) of the crumbled Saputo Feta Cheese, the minced dill, and the minced mint evenly over one half of the omelette.

3. Cover the skillet with a tight-fitting lid for 1 to 2 minutes over low heat before folding.

4. Remove the lid and carefully fold the omelette in half to enclose the warm filling. Let it cook for another 1 minute if needed until the eggs are completely set.

5. Slide the omelette onto a plate and garnish by sprinkling the remaining 60 ml (1/4 cup) of crumbled Saputo Feta Cheese and a few extra sprigs of fresh dill over the top.