Omelette - European style lunch or dinner

Eggs are great for breakfast but in many European countries omelette (omelet) is a popular lunch or dinner food and it is usually enjoyed with wine. 

Omelette filling options are limitless. A French-style, folded omelette is one of the fastest protein-rich meals you can make. It is also an excellent strategy for healthy dining.

The omelette is commonly thought to have originated in the Middle East. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges. This dish is thought to have traveled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette. 

Omelette with spinach, feta cheese and avocado

2 eggs

1 tbsp water

1/2 cup baby spinach

1/2 avocado

1/3 cup feta cheese 

salt and pepper, to taste

butter (or oil)

Whisk together eggs and water. Pour mixture into a lightly buttered or oiled 8-inch skillet heated over medium-high temperature. With a spatula, gently push cooked portions toward the center. Tilt and rotate the skillet to allow the uncooked eggs to flow into the empty spaces. 

When eggs are almost set on the surface but still look moist, cover one half of the omelette with spinach leaves, avocado cubes and feta cheese crumbles. Fold the other half over filling and cook for 2-3 minutes more or until eggs is just set. Carefully slide onto a plate and serve immediately.

As a side dish add some Ajvar, olives  or fresh tomatoes. 
The omelette goes well white wines.