Description
A quick and flavorful omelette filled with tender spinach and creamy feta cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 3 large eggs
- 1 cup fresh spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place a non-stick skillet over medium-low heat.
- In a bowl, whisk the eggs until frothy. Season with salt and pepper.
- In a separate pan, heat olive oil and sauté chopped spinach until wilted. Remove from heat.
- Pour eggs into the heated skillet and let cook for 1–2 minutes until edges start to set.
- Add sautéed spinach and crumbled feta on one half of the omelette. Cook for 1–2 more minutes.
- Gently fold the omelette in half and cook for another minute until cheese starts to melt.
- Slide onto a plate and serve hot.
Notes
- Use room temperature eggs for fluffier texture.
- Don’t overfill the omelette to prevent tearing.
- Pre-cook spinach to avoid excess moisture.
Nutrition
- Serving Size: 1 omelette
- Calories: 310
- Sugar: 1g
- Sodium: 530mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 280mg
Keywords: spinach feta omelette, breakfast omelette, quick omelette recipe, vegetarian omelette, healthy breakfast