Sunrise Omelet with Feta & Dill

[Sincerely-Food-Chef]

Ingredients

• 1 (4 oz) pkg crumbled feta cheese
• 12 eggs
• 1 small bunch fresh dill
• 2 oranges
• black pepper
• butter, unsalted
• salt

Instructions

1. Wash and shave the dill leaves off the stems; discard the stems and mince the leaves. Reserve a small amount for garnish.
   • 1 small bunch fresh dill
2. Preheat a nonstick skillet over medium-high heat.
3. In a medium bowl, whisk together eggs, salt, and pepper.
   • 12 eggs
   • ½ tsp salt
   • ⅛ tsp black pepper
4. Once the skillet is hot, add butter and swirl to coat the bottom.
   • 1 tbsp butter, unsalted
5. Add ½ of the eggs to the skillet and swirl to cover the bottom. As eggs begin to set, use a spatula to pull the cooked edges towards the center of the pan. Then tilt the pan, allowing the uncooked egg to move to the edges. Cook until just set, pressing the eggs into a smooth layer on the bottom of the skillet.
6. Sprinkle the cheese and ½ of the dill over one side of the omelet. Fold the omelet in half and cook until warmed through, about 1 minute.
   • ½ (4 oz) pkg crumbled feta cheese
7. Add more butter to the skillet and repeat with remaining egg mixture, cheese, and dill.
   • 1 tbsp butter, unsalted
   • ½ (4 oz) pkg crumbled feta cheese
8. Wash and slice oranges into rounds.
   • 2 oranges
9. To serve, cut omelets in half and divide between plates; garnish with reserved dill. Enjoy with orange slices on the side!