Spinach And Feta Omelette

A breakfast staple gets a delicious twist! This creamy spinach and feta omelette is a match made in heaven, with the tanginess of feta balancing the earthiness of fresh spinach.

Whisk up some eggs, grab your skillet, and get ready to impress with this simple yet impressive breakfast dish.

Ready Time

20 mins

Yields

6 servings

Ingredients

6 large eggs
1 1/2 cups fresh spinach leaves, chopped
1/2 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter

Instructions

Crack the eggs into a large bowl and whisk them together with a pinch of salt and pepper until the whites and yolks are fully incorporated.

Set aside a non-stick skillet over medium heat and add one tablespoon of butter.

Once the butter has melted, pour in about half of the egg mixture.

Let the eggs cook for about 2-3 minutes until the edges start to set.

Add half of the chopped spinach leaves on one half of the omelette and sprinkle with half of the crumbled feta cheese.

Use a spatula to gently lift the edges of the omelette and tilt the skillet so the uncooked egg can flow underneath.

Once the eggs are almost set, use the spatula to fold the other half of the omelette over the filling.

Cook for another minute and slide the omelette onto a plate.

Repeat the process with the remaining ingredients to make the second omelette.

Cut both omelettes into thirds and serve hot.

Notes

Don’t overbeat the eggs, you want them just combined, nice and smooth.

Fresh spinach is a must here, frozen just won’t give you the same flavor and texture.

Make sure to squeeze out as much water from the spinach as you can, you don’t want a soggy omelette! For the feta, go for a good quality one that’s crumbly and salty.

You can also add some diced onions or garlic to the egg mixture for extra flavor.

Use a non-stick skillet, it’ll make your life so much easier, trust me! Medium heat is key, you want the eggs to cook slowly and evenly.

Don’t overfill the omelette with spinach and feta, you want to be able to fold it nicely.

Don’t be too hard on the omelette when you’re folding it, you don’t want to break it and end up with a scrambled mess! Let it cook for that extra minute, it’ll help the cheese melt and the eggs to set.

Cut the omelettes into thirds and serve hot, perfect for breakfast, brunch, or even a light dinner.

You can also make these omelettes ahead and refrigerate or freeze them for later, just reheat and serve!