Spinach and Feta Omelet
A quick and creamy 15-minute omelet filled with bright spinach and salty feta, ideal for breakfast or brunch.
Ingredients
For the Base
- 2 large large eggs Use large eggs as written. For a slightly lower cholesterol option, use one whole egg plus two egg whites.
- 1/4 teaspoon oregano Dried oregano gives a Mediterranean touch.
- 1/4 teaspoon garlic powder If you don’t have garlic powder, a small pinch of garlic salt can work but reduce added salt.
- to taste Salt Taste the finished omelet before adding more.
For Cooking
- 1/2 tablespoon butter You can use olive oil for a dairy-free option.
For the Filling
- 1/2 cup baby spinach If using regular spinach, remove thick stems and chop leaves.
- 1/4 cup crumbled feta cheese For a milder option, use goat cheese or a milder white cheese.
Instructions
Preparation
- In a small bowl, crack the 2 large eggs. Add oregano, garlic powder, and salt to taste. Beat until mixed and slightly frothy.
- Heat a small nonstick skillet over medium heat, add 1/4 tablespoon of the butter, and let it melt. Add baby spinach and toss for 1–2 minutes until wilted.
- Transfer wilted spinach to a plate to prevent overcooking.
Cooking
- Return the skillet to medium heat, add remaining butter, and let it coat the skillet.
- Pour in the beaten eggs and cover with a lid. Cook for 1–2 minutes until eggs are almost set but still glossy.
- On one side of the omelet, sprinkle wilted spinach and crumbled feta cheese. Cover and cook for another minute.
Serving
- Use a spatula to fold the omelet in half over the filling and slide it onto a plate to serve immediately.
Notes
For variations, consider adding sun-dried tomatoes, cream cheese, or fresh herbs. Serve with whole-grain toast or a green salad.