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Spinach Feta Omelet: A Delicious and Healthy Breakfast Recipe

  • Total Time: 15 minutes
  • Yield: 1 serving 1x

Description

A quick and easy spinach and feta omelet, perfect for a healthy breakfast, brunch, or light meal. Fluffy eggs filled with savory spinach, salty feta, and optional red onion and oregano.

Ingredients

Scale
  • 2 large eggs
  • 1 tablespoon milk or cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil or butter
  • 1/2 cup fresh spinach, washed and chopped
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped red onion (optional)
  • 1/4 teaspoon dried oregano (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Thoroughly wash the spinach to remove any dirt or grit. Roughly chop the spinach into smaller pieces.
  2. Heat a small pan over medium heat with about 1/2 teaspoon of olive oil or butter. Add the chopped spinach and cook for 1-2 minutes, or until it’s wilted. Remove the spinach from the pan and set aside.
  3. If using red onion, finely chop it. You can sauté it along with the spinach for a slightly milder flavor, or add it raw to the omelet.
  4. If your feta cheese comes in a block, crumble it into small pieces.
  5. In a small bowl, combine the sautéed (or raw) spinach, crumbled feta cheese, chopped red onion (if using), dried oregano (if using), and red pepper flakes (if using). Gently toss everything together. Set aside.
  6. Crack the two large eggs into a medium-sized bowl.
  7. Add the milk or cream to the bowl.
  8. Add the salt and black pepper to the bowl.
  9. Using a whisk, vigorously whisk the eggs, milk/cream, salt, and pepper together until they are well combined and slightly frothy (30-60 seconds).
  10. Place a non-stick omelet pan or skillet over medium-low heat. Add the olive oil or butter to the pan and let it melt completely, coating the entire surface.
  11. Once the pan is heated, pour the egg mixture into the pan.
  12. Let the eggs cook undisturbed for about 1-2 minutes, or until the edges are set and the bottom is lightly golden. Use a spatula to gently lift the edges of the omelet and tilt the pan so that the uncooked egg mixture flows underneath.
  13. Once the omelet is mostly set but still slightly wet on top, sprinkle the spinach and feta filling evenly over one half of the omelet.
  14. Using a spatula, carefully fold the other half of the omelet over the filling.
  15. Continue cooking the omelet for another 1-2 minutes, or until the filling is heated through and the omelet is completely set. Be careful not to overcook the omelet, as it will become dry and rubbery. The center should still be slightly moist.
  16. Gently slide the omelet onto a plate.
  17. Garnish the omelet with a sprinkle of fresh herbs, such as parsley or chives, or a dollop of sour cream or Greek yogurt.
  18. Serve the omelet immediately while it’s still hot and fluffy.

Notes

  • Use a good non-stick pan for best results.
  • Don’t overcrowd the pan if making multiple omelets.
  • Use fresh ingredients for the best flavor.
  • Don’t overcook the omelet; it should be slightly moist in the center.
  • Experiment with different fillings to customize your omelet.
  • For a Mediterranean Omelet: Add sun-dried tomatoes, Kalamata olives, and a sprinkle of oregano to the filling.
  • For a Greek Omelet: Add chopped tomatoes, cucumbers, and a dollop of tzatziki sauce to the filling.
  • For a Vegetarian Omelet: Add a variety of vegetables, such as mushrooms, onions, peppers, and tomatoes, to the filling.
  • For a Protein-Packed Omelet: Add cooked ham, bacon, or sausage to the filling.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

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Find it online: https://sweetbananachef.com/spinach-feta-omelet/