Feta Spinach Omelet

Ingredients

• 2 largeeggs, beaten
• 10 ml (2 teaspoons)olive oil
• 1.25 ml (1/4 teaspoon)garlic powder
• 0.6 g (1/8 teaspoon)salt
• 0.6 ml (1/8 teaspoon)ground pepper
• 10 ml (2 teaspoons)olive oil
• 1garlic clove, crushed
• 90 g (3 cups)baby spinach
• 0.6 g (1/8 teaspoon)salt
• 50 g (1/3 cup)feta cheese, crumbled

Instructions

1. 1

   Season the eggs

   In a small bowl, beat the eggs with the salt, pepper and garlic powder. Set the bowl aside in the fridge.

2. 2

   Wilt the spinach

   Warm olive oil in a non-stick frying pan over medium heat. Stir in the spinach, crushed garlic, salt and pepper.

3. 3

   Set aside filling

   Stir and cook until the spinach has wilted. Transfer it to a plate, cover with foil and set aside.

4. 4

   Prepare the pan

   Wipe the pan with absorbent paper to remove any green colour released by the spinach. Add olive oil, warm it over medium-high heat, and tilt the pan to coat the surface.

5. 5

   Add the eggs

   Turn the heat down to medium-low. Pour in the beaten eggs and tilt the pan to spread them evenly.

6. 6

   Cook the omelette

   Cook until the edges are set and dry. Lift them with a spatula so uncooked egg from the middle can run underneath and cook.

7. 7

   Add the filling

   When the middle of the omelette begins to dry, scatter half the feta over one half. Add the cooked spinach, then the remaining feta on top.

8. 8

   Fold and warm

   Fold the omelette in half, turn the heat to low and continue cooking until it is warm and the feta starts to melt.

9. 9

   Serve and season

   Slide the omelette gently onto a plate and adjust the seasoning with more salt and pepper. The recipe suggests serving it with fresh basil leaves and a pinch of cayenne pepper.

What is a feta spinach omelette?

An omelette is a dish of beaten eggs cooked in a pan, often folded around a savoury filling. This American-style version brings together spinach, garlic and feta for a simple combination with Mediterranean flavours.

Cooking the greens first keeps their moisture from spilling into the eggs. Adding the feta in two layers distributes its salty, tangy flavour through the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 23g protein, 8g carbs, 37g fat.

The eggs and feta provide most of the protein, while the eggs, feta and olive oil contribute much of the fat. The small amount of carbohydrate mainly comes from the spinach and garlic. Pair it with fresh fruit or wholegrain toast if you want a more balanced, filling breakfast.

Why cook the spinach first?

Spinach: Baby leaves wilt quickly in a pan, making them easy to tuck inside the omelette. Cook them until softened, then set them aside so the egg layer can cook in a clean pan.

Garlic: Crushed garlic infuses the spinach as it cooks. Keep it moving in the pan so it flavours the filling without burning.

Getting the eggs right

Even coating: Tilt the pan as soon as the beaten eggs go in, so they spread into a thin, even layer. Medium-low heat gives the eggs time to set without browning too quickly.

Set edges: When the sides look firm and dry, lift them gently with a spatula. This lets uncooked egg flow underneath and cook through.

Filling and folding

Feta: Sprinkle half over one side of the omelette, then add the spinach and the remaining cheese. Keeping the filling to one half makes the omelette easier to fold.

Fold: Once the middle begins to dry, fold the egg over the filling and finish over low heat. The feta should warm and start to soften.

Timing and texture cues

The recipe gives a total time of 15 minutes. The spinach is ready when it has wilted; the omelette is ready to fill when its edges are set and its middle is starting to dry.

Use a gentle hand when sliding it onto the plate, as the folded omelette may still be soft inside.

What to serve with it

For a fresh finish, the method suggests fresh basil leaves and a pinch of cayenne pepper. Add them at serving, as described in the recipe.

For a more substantial plate, serve the omelette with toast or a simple side salad. Keep accompaniments separate so the folded eggs stay intact.

Recipe notes & tips

• Beat the eggs thoroughly so the seasoning is distributed throughout.
• Use a non-stick pan to help the omelette release cleanly.
• Wipe away the spinach colour before cooking the eggs for a cleaner-looking omelette.
• Keep the heat at medium-low once the eggs go in to avoid setting them too fast.
• Have the spinach and feta ready beside the pan before the omelette begins to set.

Variations

• Fresh herbs: Finish with chopped basil for a fresh herbal note, as suggested in the method.
• Extra spice: Add a pinch of cayenne at serving for heat.
• Different greens: Replace some of the spinach with another tender leafy green, cooking it until wilted first.
• Tangier filling: Use a slightly more generous crumble of feta if you prefer a stronger salty, tangy taste.
• Toast pairing: Serve with a slice of wholegrain toast for a more substantial breakfast.

Common mistakes to avoid

• Wet filling: Cook the spinach until wilted and set it aside before adding it to the eggs.
• Burnt garlic: Stir the crushed garlic with the spinach and remove the filling once wilted.
• Uneven egg layer: Tilt the pan promptly after pouring in the beaten eggs.
• Uncooked centre: Lift the set edges so liquid egg can flow underneath.
• Overfilling: Keep the filling on one half so the omelette can fold without spilling.

How to store

For the best texture, eat the omelette freshly made. If needed, refrigerate it in a covered container for up to 2 days and reheat gently in a pan or microwave until hot.

Frequently asked questions