Description
A warm, fluffy spinach feta omelette packed with creamy feta and tender spinach. Perfect for a quick, healthy, and satisfying breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 1 cup fresh spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1 tablespoon milk
- 1 tablespoon butter
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Preheat a nonstick skillet over medium heat.
- In a bowl, whisk eggs, milk, salt, and pepper until smooth.
- Add butter to the skillet and let it melt evenly.
- Add chopped spinach and sauté for 1–2 minutes until wilted.
- Pour in the egg mixture, tilting the pan to spread evenly.
- Sprinkle feta cheese over the eggs.
- Cook for 2–3 minutes until edges begin to set. Gently lift sides to let uncooked egg flow underneath.
- Fold the omelette in half and cook for 1 more minute.
- Slide onto a plate and let rest for 30 seconds before serving.
Notes
- Use a nonstick skillet for best results and easy flipping.
- Don’t overbeat the eggs to maintain a tender texture.
- Pre-cook any additional vegetables to avoid excess moisture.
Nutrition
- Serving Size: 1 omelette
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 285mg
Keywords: spinach feta omelette, easy breakfast recipe, vegetarian omelette, Mediterranean eggs, quick brunch