Spinach, Horio feta cheese and tomato omelet
Dimitris Skarmoutsos is making breakfast - a delicious omelet with Horio feta cheese mountain regions, spinach, tomato and Horio cow butter.
Spinach, Horio feta cheese and tomato omelet


2 medium tomatoes 60 gr Horio feta cheese Mountain Regions 2 cups baby spinach leaves 8 large eggs ½ cup water ½ tsp salt ½ tsp black pepper 2 tbsp Horio cow butter 1 small bunch finely chopped dill (stalks removed)


  1. Chop tomatoes and spinach.
  2. Crumble Horio feta cheese Mountain Regions.
  3. Preheat oven at 95C.
  4. Heat 4 plates.
  5. In a medium bowl put eggs, water, salt and pepper.
  6. Beat mixture with a fork, without making it too fluffy.
  7. Melt 1 ½ tsp Horio cow butter in a pan over medium heat and add ½ cup egg mixture.
  8. After 25-30 seconds, push mixture in the middle of the pan with a spoon.
  9. Keep pushing mixture for 1 – 1 ½ minutes.
  10. Cook until thick, but creamy and watery on top.
  11. Sprinkle ¼ Horio feta cheese Mountain Regions, ¼ spinach, ¼ tomatoes and some dill over half the omelet. Fold with a spatula.
  12. Transfer to a plate and keep warm in the oven, while we continue with rest of omelets.