SPINACH AND FETA OMELET
I love making this spinach and feta omelet on weekend mornings when I want something that feels special yet comes together in minutes. The combination of wilted greens and creamy cheese transforms simple eggs into a Mediterranean-inspired breakfast that my family requests constantly. It is one of those reliable dishes that never disappoints, whether you are cooking for yourself or feeding a crowd.
Ingredients
- 4 large eggs room temperature for fluffier omelets
- 2 cups fresh spinach leaves roughly chopped
- 0.5 cup crumbled feta cheese divided
- 2 tablespoons butter unsalted
- 0.25 teaspoon salt to taste
- 0.125 teaspoon black pepper freshly ground
- 2 tablespoons fresh basil leaves optional garnish
- 1 clove garlic minced
Instructions
- Crack eggs into a bowl and whisk together with salt and black pepper until well combined and slightly frothy, about 1 minute. Set aside.
- Heat 1 tablespoon butter in a non-stick skillet over medium heat. Once melted and foaming, add minced garlic and chopped spinach. Sauté for 2 to 3 minutes, stirring occasionally, until spinach is wilted and any excess moisture has evaporated. Transfer to a plate.
- Add remaining 1 tablespoon butter to the same skillet and increase heat to medium-high. Once butter is foaming, pour in whisked eggs, tilting the pan to distribute evenly. Let cook undisturbed for 30 seconds until edges begin to set.
- Using a spatula, gently push cooked egg toward the center while tilting the pan so uncooked egg flows to the edges. Continue for about 2 minutes until mostly set but still slightly moist on top.
- Distribute cooked spinach and half the feta cheese over one half of the omelet. Fold the omelet in half using a spatula, then slide onto a serving plate.
- Top with remaining feta cheese and fresh basil if desired. Serve immediately while still warm.
Notes
Use fresh spinach rather than frozen for better texture and appearance. Storage: Store leftover omelet in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh. Variation: Add diced tomatoes, bell peppers, or red onions for extra color and flavor.