Spinach & Feta Skillet Omelette + Toast
A fluffy two-egg omelette loaded with wilted spinach and creamy feta, finished in a hot skillet in under 12 minutes. Serve with crispy toasted bread for a complete breakfast.
- Total time
- 12 min
- Servings
- 1
- Calories
- 385
- Protein
- 18g
Ingredients
- 2 large eggs
- 1.5 cups fresh spinach
- ¼ cup feta cheese, crumbled
- 1 tbsp butter
- 2 slices bread (white, wheat, or sourdough)
- ¼ tsp each salt and pepper
- ½ tbsp olive oil (for toast)
Instructions
- 1
Place bread in a toaster and toast until golden brown.
- 2
Whisk the 2 eggs in a bowl with salt and pepper until no streaks remain.
- 3
Heat butter in an 8-inch nonstick skillet over medium-high until it foams, ~90 seconds.
- 4
Add spinach to the skillet and stir until wilted, about 1 minute. Transfer to a plate.
- 5
Reduce heat to medium. Pour the beaten eggs into the skillet and let set for 30 seconds without stirring.
- 6
Gently push cooked egg toward the center, tilting the skillet so raw egg flows to the edge. Cook 2–3 minutes.
- 7
When the top is mostly set but slightly wet, scatter spinach and feta over half the omelette.
- 8
Fold the omelette in half and slide onto a plate. Serve with the toasted bread on the side.
Tools you’ll need
- 8-inch nonstick skillet
- small mixing bowl
- whisk
- spatula
- toaster
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