Fragrant omelette stuffed with spinach and feta cheese

We love eggs and although not everybody is a fan of spinach at our home this omelette makes things much easier... Simple, tasty and very filling this recipe serves us in the best way when we want a light meal or brunch any day in the week. Especially those days that not much time is available for cooking this omelette is a saviour!! I liked the idea of the anise and the fennel in the egg mixture because it gives a very light flavour of ouzo and a very nice aroma and in my opinion goes perfectly well with the specific filling. If you are not a fan though simply omit any of the two spices

Adapted from a recipe of Aggelos Rentoulas,

in "Gastronomos" magazine of "KATHIMERINI" newspaper

Ingredients (for 4 people)

For the omelette:
8 large eggs
6 tbsp of milk (I used single cream)
4 tbsp of olive oil
1 tsp of fennel (or anise) seeds, crushed
salt
pepper

For the filling:
80ml olive oil
700gr. of baby spinach, cleaned and washed
200gr. of feta cheese, finely crumbled
1 yellow onion, grated (I used 3-4 Spring onions, finely chopped)
1 small bunch of dill, finely snipped
salt
pepper
1/2 tsp of ground nutmeg

Method:
In a pot warm the oil in high heat and sauté the onion and the spinach, stirring constantly with a wooden spoon for about 5 minutes or until it wilts and most of the liquids are gone.

Add in the pot the cheese, the nutmeg, the pepper, carefully season with salt and sauté for another 1 minute and take the pot off the heat. Sprinkle with the dill, stir well and leave the filling aside to cool.

In a large bowl beat well with a whisk the eggs with the milk (or cream), the fennel or anise (if used), salt and pepper.

In a wide non-stick frying pan warm the oil in medium heat and empty in the eggs mixture. Cook for 3-4 minutes or until the omelette is well set underneath. Check it out by lifting the edges with a spatula.

Cover then the pan with a lid and leave the omelette to cook on the top side by the steam that will form. Otherwise do the usual trick by covering the pan with a big plate and quickly turn the pan over (one hand on the frying pan handle and the other on top of the plate to hold it steady). Carefully slide the omelette back into the pan and cook for another 3-4 minutes on this side.

Take the omelette off the heat and slide it onto a large platter. Cut it in four equal pieces and fill each one with 1/4 of the filling.

Fold each piece in two and serve immediately along with toasted bread drizzled with some oil and sprinkled with a bit of coarse salt and ground anise.