Spinach and Feta Stuffed Omelet
Wilted spinach and crumbled feta cheese make a savory, satisfying filling for a classic folded omelet. The eggs cook in just a few minutes, and the salty tang of the feta balances the mild greens without any additional seasoning needed—a fast, protein-rich option for breakfast, brunch, or a light dinner.
Equipment
- Non-stick skillet
- Whisk
- Mixing bowl
- Spatula
Ingredients
- 3 large eggs preferably organic
- ¼ cup milk whole or 2% milk
- 1 cup fresh spinach chopped
- ¼ cup feta cheese crumbled
- 1 tablespoon olive oil extra virgin
- ⅛ teaspoon salt to taste
- ⅛ teaspoon freshly ground black pepper
Instructions
- In a mixing bowl, whisk together 3 large eggs, 1/4 cup of milk, salt, and freshly ground black pepper until the mixture is light and frothy.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add 1 cup of chopped fresh spinach, sautéing until wilted, about 2 minutes.
- Reduce the heat to low. Pour the egg mixture into the skillet, evenly covering the spinach. Cook gently, tilting the pan and lifting the edges to allow uncooked eggs to flow underneath.
- Sprinkle 1/4 cup of crumbled feta cheese over one half of the omelet. Fold the other half over the filling, using a spatula, and cook for another minute until the cheese is starting to melt.
- Slide the omelet onto a plate and serve immediately, optionally garnished with additional spinach or a sprig of dill.
Notes
- For a creamier texture, add a tablespoon of cream to the egg mixture.
- Consider using feta flavored with herbs for an additional layer of taste.
Nutrition
Calories: 241kcalCarbohydrates: 3gProtein: 14gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 299mgSodium: 489mgPotassium: 246mgFiber: 0.4gSugar: 2gVitamin A: 1941IUVitamin C: 4mgCalcium: 188mgIron: 2mg
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