Spinach and feta omelet

Peel the onion and cut it into thin slices. Wash the 200 g of fresh spinach and drain it well.

Heat the 2 tsp of olive oil in the skillet over medium heat. Add the onion and sauté it until translucent.

Add the spinach to the skillet with the onion and stir until it's fully wilted. Season lightly with salt and pepper, then let the water it releases cook off.

Crack the 4 eggs into the mixing bowl, add a pinch of salt and some pepper, then beat them with a fork. Crumble the 60 g of feta into the eggs.

Spread the spinach and onion over the bottom of the skillet, then pour the beaten eggs over them. Turn the heat down to low.

Cook over low heat, pulling the edges toward the center with the spatula, until the bottom is set. Cover for 2 minutes so the top is fully set, with nothing runny left.

Fold the omelet in half with the spatula, cut it in two and slide it onto the plates.