1. Whisk eggs, water, sugar and salt in a bowl until smooth

2. Heat a small non-stick pan over medium with a light film of rapeseed oil

3. Pour 75 ml (⅓ cup) egg mixture into pan, tilting to spread evenly

4. Cook until top is almost set, 2 to 3 minutes

5. Flip and cook 30 seconds until set

6. Slide onto parchment-lined plate

7. Repeat with remaining mixture, adding fresh oil for each omelette, making 8 total

8. Cool omelettes 1 minute

9. Heat 15 ml (1 tbsp) rapeseed oil in skillet over medium

10. Add spinach and cook until wilted, 2 to 3 minutes

11. Remove from heat, stir in feta, dill, pinch of salt and pepper

12. Cool mixture 1 minute

13. Divide filling evenly among omelettes

14. Roll each snugly

15. Serve warm or room temperature with radish salad and crusty bread