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
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: French
Keyword: eggs, feta, cheese, easy, spinach, keto
Servings: 1Serving
Calories: 663kcal
Equipment
Non-Stick Omelette Pan
Ingredients
2Tablespoonsgrass-fed butter or gheedivided
1clovegarlicminced
3cupsfresh baby spinach leavesabout 3 ounces
sea salt and pepper to taste
3largeeggsfree-range if possible, scrambled
sea salt and pepper to taste
1/3cupcrumbed fetaor 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.