Light Spinach and Feta Stuffed Omelette

Crack the eggs into a small mixing bowl. Add the water, kosher salt, and black pepper. Whisk vigorously until the mixture is uniform, light in color, and slightly frothy.

Melt half of the butter in the 8-inch non-stick skillet over medium heat. Add the baby spinach and sauté briefly until just wilted. Remove the spinach to a small plate and wipe the skillet clean.

Return the skillet to medium heat and melt the remaining butter, swirling to coat the bottom and sides. Pour in the egg mixture. Let it sit undisturbed for a few seconds until the edges begin to set.

Using the silicone spatula, gently push the cooked edges toward the center, tilting the pan to allow the uncooked liquid egg to flow underneath to the hot pan surface. Repeat until the egg is mostly set but still slightly wet on top.

Arrange the wilted spinach and crumbled feta cheese over one half of the omelette. For food safety, ensure the eggs reach an internal temperature of 74°C/165°F, or use pasteurized eggs if serving to vulnerable populations.

Carefully slip the spatula under the unfilled half of the omelette and fold it completely over the filling. Slide the folded omelette onto a warmed plate and serve immediately.