SPINACH AND FETA OMELETTE
This Spinach and Feta Omelette offers a nutritious and flavourful start to your day. Packed with leafy spinach and tangy feta cheese, it’s a simple yet satisfying dish that takes just minutes to prepare. The eggs provide a great source of protein, while the spinach delivers essential vitamins. Feta cheese adds a delightful salty note that complements the freshness of the spinach. This omelette is perfect for breakfast, brunch, or a light lunch. Serve it with whole-grain toast or fresh fruit for a balanced, wholesome meal.
RECIPE CATEGORY
Breakfast, Brunch, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, American
PREPARATION / TECHNIQUES
Pan-Fry, Sauté, One-Pot Wonders
OCCASION / HOLIDAY
Brunch, Mother’s Day, Easter, Quick Breakfast, Weekday Meal, Spring, Summer
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Carb, Quick & Easy, Vegetarian, Gluten-Free, Low Sodium
DISH TYPE
Omelette, Egg Dish, Light Meal
INGREDIENTS FOR SPINACH AND FETA OMELETTE
- 2 eggs
- 1/4 cup spinach, chopped
- 1 tbsp feta cheese, crumbled
- 1/2 tbsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 220 kcal
- Protein: 13g
- Carbohydrates: 2g
- Fat: 18g
- Fibre: 1g
- Sugars: 1g
- Sodium: 320mg
- Vitamin A: 20% of DV
- Calcium: 15% of DV
- Iron: 10% of DV
PREPARATION FOR SPINACH AND FETA OMELETTE
- Sauté the Spinach: Heat 1/2 tbsp of olive oil in a non-stick skillet over medium heat. Add 1/4 cup chopped spinach and cook until wilted, about 1-2 minutes. Remove spinach from the pan and set aside.
- Cook the Eggs: Whisk 2 eggs with a pinch of salt and pepper in a small bowl. Pour the eggs into the same skillet and let them cook undisturbed for about 1 minute until the edges start to set.
- Add the Filling; Sprinkle the sautéed spinach and 1 tbsp crumbled feta cheese evenly over one-half of the omelette. Fold the omelette in half and cook for another 1-2 minutes until the eggs are set fully and the cheese melts.
- Serve: Slide the omelette onto a plate and enjoy hot with your favourite side.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS FOR SPINACH AND FETA OMELETTE
- Cook the eggs over medium heat to avoid overcooking and ensure a soft, fluffy texture.
- Add mushrooms, tomatoes, or onions for flavour and texture.
- Make great alternatives if you don’t have feta, goat cheese or cheddar.
VARIATIONS
- Add Protein: Incorporate diced ham, smoked salmon, or turkey bacon for extra protein.
- Low-Fat Version: Use egg whites instead of whole eggs, and reduce the amount of feta cheese.
- Herbs: Sprinkle fresh herbs like parsley or dill to brighten the flavour.
PREPPING AND STORAGE
- Fridge: Store the cooked omelette in an airtight container for up to 1 day. Reheat gently in the microwave or on a stovetop.
- Freezing: Omelettes do not freeze well due to the texture changes in eggs, so it’s best to make them fresh.
- Make-Ahead Tip: You can prep the spinach and feta mixture in advance and store it in the fridge for up to 2 days.
