Spinach and Feta Omelette
A fluffy two-egg omelette stuffed with wilted spinach and crumbly feta cheese. Ready in under 15 minutes for a protein-packed breakfast.
- Total time
- 12 min
- Servings
- 1
- Calories
- 285
- Protein
- 18g
Ingredients
- 2 large eggs
- 1.5 cups fresh spinach
- ¼ cup feta cheese, crumbled
- 1 tablespoon butter
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Crack eggs into a bowl and whisk until yolks and whites are fully combined.
- 2
Heat butter in an 8-inch nonstick skillet over medium until foaming, about 1 minute.
- 3
Add spinach to the skillet and stir until wilted, about 1 minute. Transfer to a plate.
- 4
Pour whisked eggs into the skillet and let them sit undisturbed for 30 seconds.
- 5
Gently push cooked egg edges toward center, tilting the pan so uncooked egg flows to edges.
- 6
When most of the egg is set but the top still glistens, scatter spinach and feta on one half.
- 7
Fold the omelette in half and slide onto a plate. Season with salt and pepper.
Tools you’ll need
- 8-inch nonstick skillet
- small bowl
- whisk
- spatula
- plate
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