Description
A quick, comforting omelet featuring seasonal spinach and tangy feta cheese, perfect for busy mornings.
Ingredients
- 3 large eggs
- 2 tablespoons milk or plain yogurt
- Salt and freshly ground pepper, to taste
- 1 tablespoon olive oil or butter
- 1 cup fresh spinach, roughly chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons finely chopped onion or shallot
- Optional: a sprinkle of chopped fresh herbs (parsley, dill, or chives)
- Optional garnish: a squeeze of lemon and a pinch of red pepper flakes
Instructions
- Crack the eggs into a bowl, add milk or yogurt, and whisk until slightly frothy. Season with a pinch of salt and pepper.
- Chop the spinach and onion, and crumble the feta.
- Heat the olive oil or butter in a nonstick skillet over medium heat. Add the onion and cook until softened, about 1–2 minutes.
- Add the spinach and cook until just wilted, about 30–45 seconds. Spread the mixture evenly in the pan.
- Pour the whisked eggs over the spinach and tilt the pan to distribute evenly. Reduce heat to medium-low.
- As the eggs set, gently lift edges with a spatula and tilt to let uncooked egg flow underneath. Sprinkle crumbled feta over one half.
- When the eggs are mostly set but still slightly glossy on top, fold the omelet in half and cook for another 30 seconds to 1 minute to warm the cheese.
- Slide onto a plate, garnish with herbs and lemon if using, and enjoy immediately.
Notes
Use a good nonstick pan and a silicone spatula to avoid tearing. Fresh spinach wilts quickly, so add it last among the aromatics.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean