Spinach and Feta Omelette
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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!
I served my omelette with bacon and a few fresh blueberries, but sausage with strawberries or avocado slices would be delicious as well.
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.
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.
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
- Instant Pot Bacon Egg and Cheese Bites
- Baked Avocado Egg Cups
- Instant Pot Spinach and Gruyere Egg Bites
- Low-Carb Breakfast Casserole
- Breakfast Egg Muffins
- Crustless Ham and Cheese Quiche
Tools used to create this recipe
- Scanpan 8-inch Frying Pan
- Tovolo Large Rubber Spatula Turner – purchased from Zulily
Enjoy!!
Spinach and Feta Omelette
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
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