Spinach and Feta Omelette
A tender, golden omelette filled with wilted spinach, salty feta and fresh herbs. A high-protein, low-carb breakfast for one, ready in about 10 minutes.
By Tasty Nest Recipes Editorial TeamPublished
11 min total 1 omeletteEasy
Photo: jules:stonesoup · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Spinach and feta are a classic pairing, and folded into a soft omelette they make a quick breakfast that tastes far more special than the effort involved.
The spinach is wilted first, so the omelette does not turn watery, then the eggs are cooked gently in butter and folded around the filling while still slightly soft in the centre.
Equipment you'll need
- 8-inch nonstick skillet
- Silicone spatula
Tips for success
- Low to medium heat keeps the omelette tender and yellow rather than brown and tough.
- Squeeze any excess liquid from the wilted spinach before adding it.
- Feta is salty, so go easy on the salt in the eggs.
Substitutions and variations
- Add a few chopped sun-dried tomatoes or Kalamata olives.
- Swap the feta for goat cheese.
- Use olive oil instead of butter.
Storage
To store: Omelettes are best eaten immediately.
Recipe
Spinach and Feta Omelette
A tender, golden omelette filled with wilted spinach, salty feta and fresh herbs. A high-protein, low-carb breakfast for one, ready in about 10 minutes.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Yield
- 1 omelette
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Wilt the spinach
Melt 1 teaspoon of the butter in the skillet over medium heat. Add the spinach and cook for about 1 minute until wilted. Transfer to a plate and wipe out the pan.
Step 2: Beat the eggs
Beat the eggs with the salt and pepper until the whites and yolks are fully combined.
Step 3: Cook the eggs
Melt the remaining butter in the skillet over medium-low heat. Pour in the eggs and stir gently with the spatula for 15 to 20 seconds, then let them settle into an even layer. Cook, lifting the edges to let uncooked egg flow underneath, until almost set but still slightly glossy on top, about 2 minutes.
Step 4: Fill and fold
Scatter the spinach, feta and herbs over one half of the omelette. Fold the other half over the filling and cook for 30 to 60 seconds more, until the eggs are set to your liking.
Step 5: Serve
Slide onto a plate and serve immediately.
Cuisine: Mediterranean · Course: Breakfast
Estimated nutrition per serving
- Calories
- 410
- Protein
- 24 g
- Fat
- 34 g
- Carbs
- 2 g
- Fibre
- 1 g
- Sugars
- 1 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/spinach-feta-omelette
Keep cooking
