Spinach and Feta Omelette
A fluffy omelet filled with wilted spinach and creamy feta cheese, this dish comes together in just 10 minutes and makes a wholesome, protein-rich breakfast or light meal. It’s fully customizable, great for using up leftovers, and sure to please vegetarians and low-carb eaters alike.
Equipment
- 1 × 8-inch nonstick skillet or omelet pan
- 1 × rubber or silicone spatula
- 1 × small mixing bowl
- 1 × measuring spoons (for oil, butter, and chives)
- 1 × chef’s knife (for spinach/chives prep, optional)
Ingredients
- 1 teaspoon olive oil
- 1 cup baby spinach leaves
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 to 3 large eggs
- 1 tablespoon unsalted butter
- ¼ cup crumbled feta cheese or substitute with goat cheese
- 2 teaspoons minced fresh chives optional, for garnish
Instructions
- Sauté the Spinach: Warm a nonstick 8-inch skillet over medium-high heat. Add the olive oil and swirl to coat the base of the pan. Once the oil is hot, toss in the spinach. Lightly season with salt and pepper. Cook for about 1 minute, stirring occasionally, until the spinach just wilts. Remove from heat and set aside on a small plate.
- Beat the Eggs: Crack the eggs into a small mixing bowl. Add a pinch of salt and a grind of pepper, then beat thoroughly with a fork until the yolks and whites are fully combined and slightly frothy.
- Cook the Omelet Base: Place the skillet back on medium heat and melt the butter. Tilt the pan to spread the butter evenly. Pour the beaten eggs into the center of the pan, then immediately tilt and rotate the pan so the eggs cover the bottom in a thin, even layer. Let cook undisturbed for about 30 seconds.
- Add Filling and Finish Cooking: Using a silicone spatula, gently lift the edges of the omelet, allowing any uncooked egg to flow underneath. Once the base is mostly set and the top is still slightly moist, sprinkle the sautéed spinach and crumbled feta over one half of the omelet. Let it cook for another 30 seconds to melt the cheese slightly.
- Fold and Serve: Carefully fold the other half of the omelet over the filling. Slide the omelet onto a plate and garnish with chopped chives if desired. Serve hot and enjoy immediately.
Notes
- Versatile Fillings: Treat this omelet as a base recipe—feel free to experiment with different fillings such as sautéed mushrooms and Swiss, diced tomatoes and mozzarella, smoked salmon and cream cheese, or leftover roasted veggies.
- Don’t Overcook: The omelet should be tender and just set, not browned or rubbery. If you like a softer center, remove it from the heat while the top still looks slightly glossy.
- Make it Meal-Prep Friendly: Pre-wilt spinach, crumble cheese, and pre-beat eggs for faster morning assembly.
- Cheese Options: Feta adds a nice tang, but creamy goat cheese, sharp cheddar, or shredded Gruyère all work beautifully.
