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Spinach and Feta Omelette

If you are looking for the perfect meal to break your morning fast, this Spinach and Feta Omelette is exactly what you need! It is easy to prepare and loaded with enough protein and healthy fats to keep you full throughout your day!

A Spinach and Feta Omelette on a plate with bacon slices and blueberries

I served my omelette with bacon and a few fresh blueberries, but sausage with strawberries or avocado slices would be delicious as well.

Looking down on a Spinach and Feta Omelette with three slices of bacon and a handful of fresh blueberries on a small plate

How to make a Spinach and Feta Omelette

Melt one Tablespoon of butter in a small non-stick frying pan over medium-high heat. Add the minced garlic and cook for one minute.

Melted butter and garlic sizzling in a small frying pan

Add the spinach leaves to the pan. Don’t panic, they will cook down.

A pile of raw spinach in a small frying pan.

Cook the spinach, flipping with a spatula occasionally to coat with the garlic butter and to cook more evenly. Season with salt and pepper.

Cooked spinach and garlic in a small frying pan.

Remove the spinach from the skillet and place in a bowl.

Add the remaining Tablespoon of butter to the pan. When bubbly, add the scrambled eggs.

Scrambled eggs in a small frying pan

Tilt the pan slightly and use a spatula to pull the eggs toward the center.

A rubber spatula pulling the cooked eggs toward the center so the runny eggs can cook in the small frying pan.

Continue cooking and tilting until the eggs are no longer runny.

Scrambled eggs cooked into one large circle in a small frying pan.

For soft cooked eggs, skip the next step.

For dry cooked eggs, gently slide the egg circle back and forth in the pan then “flip” it over the to the other side.

The solid omelette flipped over to cook the underside.

If that seems too scary, you can also flip the entire egg circle over with a large spatula.

Place the cooked spinach and the crumbled feta on one half of the omelette.

The cooked spinach and crumbled feta on one side of the egg circle.

Flip the top of the egg on top of the spinach, remove from heat and allow the feta to soften/melt.

Gently slide the omelette onto a plate and serve.

A close up image of a Spinach and Feta Omelette on a small plate with bacon slices and fresh blueberries.

Yum!!

Recipe Tips & Tricks

  • Substitute your favorite cheese for the Feta if desired.
  • For even more flavor you could add 1/4 cup chopped sun-dried tomatoes or 1 cup of sliced mushrooms to the garlic and butter before adding the spinach to the pan.
  • I do not like runny eggs! Some would call my omelette overcooked, but I like it that way. Keep an eye on the bottom of the omelette to make sure it doesn’t get too brown.
  • You can substitute thawed, frozen spinach for the fresh if you squeeze it dry. Remove any remaining liquid/moisture in the pan after it has cooked.

More delicious breakfast recipes

Tools used to create this recipe

Enjoy!!

A Spinach and Feta Omelette on a small plate with bacon slices and fresh blueberries

Spinach and Feta Omelette

This easy and delicious Spinach and Feta Omelette is the perfect way to start your day! It is loaded with protein and healthy fats for a filling keto meal
4 from 1 vote
Print Rate
Course: Breakfast
Cuisine: French
Keyword: eggs, feta, cheese, easy, spinach, keto
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 Serving
Calories: 663kcal

Equipment

  • Non-Stick Omelette Pan

Ingredients

  • 2 Tablespoons grass-fed butter or ghee divided
  • 1 clove garlic minced
  • 3 cups fresh baby spinach leaves about 3 ounces
  • sea salt and pepper to taste
  • 3 large eggs free-range if possible, scrambled
  • sea salt and pepper to taste
  • 1/3 cup crumbed feta or cheese of your choice

Instructions

  • Melt one Tablespoon of butter in a small non-stick frying pan. Add the minced garlic and cook for one minute.
  • Add the spinach leaves to the pan. Don’t panic, they will cook down.
  • Cook the spinach, flipping with a spatula occasionally to coat with the garlic butter and to cook more evenly. Season with salt and pepper.
  • Remove the spinach from the skillet and place in a bowl.
  • Add the remaining Tablespoon of butter to the pan. When bubbly, add the scrambled eggs.
  • Tilt the pan slightly and use a spatula to pull the eggs toward the center.
  • Continue cooking and tilting until the eggs are no longer runny.
  • For soft cooked eggs, skip the next step. For dry cooked eggs, gently slide the egg circle back and forth in the pan then “flip” it over the to the other side.
  • If that seems too scary, you can also flip the entire egg circle over with a large spatula.
  • Place the cooked spinach and the crumbled feta on one half of the omelette.
  • Flip the top of the egg on top of the spinach, remove from heat and allow the feta to soften/melt.
  • Gently slide the omelette onto a plate and serve.

Notes

  • Substitute your favorite cheese for the Feta if desired.
  • For even more flavor you could add 1/4 cup chopped sun-dried tomatoes or 1 cup of sliced mushrooms to the garlic and butter before adding the spinach to the pan.
  • I do not like runny eggs! Some would call my omelette overcooked, but I like it that way. Keep an eye on the bottom of the omelette to make sure it doesn’t get too brown.
  • You can substitute thawed, frozen spinach for the fresh if you squeeze it dry. Remove any remaining liquid/moisture in the pan after it has cooked.

Nutrition

Calories: 663kcal | Carbohydrates: 8g | Protein: 31g | Fat: 57g | Saturated Fat: 31g | Cholesterol: 754mg | Sodium: 872mg | Potassium: 737mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9569IU | Vitamin C: 26mg | Calcium: 431mg | Iron: 6mg

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