Greek Spring Vegetable Omelet with Feta

Instructions

1. 1
   Heat olive oil in a non-stick pan over medium heat.
2. 2
   Add diced zucchini and spring onion, sauté for 3-4 minutes until softened.
3. 3
   Add tomato and spinach, cook for another 2 minutes until spinach wilts.
4. 4
   In a bowl, whisk together eggs with salt, pepper, and fresh dill.
5. 5
   Push vegetables to the sides of the pan and pour in the egg mixture.
6. 6
   Let cook undisturbed for 2 minutes until edges begin to set.
7. 7
   Gently push cooked edges toward center, tilting pan so uncooked egg flows to edges.
8. 8
   When omelet is nearly set but still slightly wet on top, sprinkle feta cheese over half.
9. 9
   Fold omelet in half and slide onto serving plate.
10. 10
    Serve immediately while warm.