Spinach and Feta Omelet (Printable version)
Fluffy omelet filled with wilted spinach and tangy feta, ready in 15 minutes for a satisfying Mediterranean-inspired meal.
# What You'll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup crumbled feta cheese
04 - 1 tablespoon unsalted butter
→ Vegetables
05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 small shallot, finely diced
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
09 - Pinch of nutmeg
# Directions:
01 - Whisk together eggs, milk, salt, pepper, and nutmeg in a medium bowl until fully combined.
02 - Melt butter in a nonstick skillet over medium heat. Add shallot and sauté 1 minute until fragrant.
03 - Add spinach to skillet and cook, stirring constantly, for 1-2 minutes until wilted.
04 - Pour egg mixture over spinach in skillet. Let cook undisturbed for 1-2 minutes until edges begin to set.
05 - Gently lift edges with spatula, allowing uncooked egg to flow underneath. Cook 1-2 minutes until almost set.
06 - Sprinkle crumbled feta evenly over one half of the omelet.
07 - Fold omelet in half using spatula. Cook 1 more minute until feta is warmed through.
08 - Slide onto plate and serve immediately.
# Expert advice:
01 -
- From fridge to plate in 15 minutes flat
- Restaurant quality results with zero fuss
02 -
- Medium low heat is your friend. Rushing with high heat burns the bottom before the top sets.
- A truly nonstick pan makes or breaks this recipe. If eggs stick, your pan needs replacing.
03 -
- Whisk eggs until theyre completely uniform. Tiny streaks of white make for uneven cooking.
- Pat your spinach dry after washing. Water on the leaves makes the butter spit and prevents proper wilting.