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spinach omelette recipe Emerald Folded Feta
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Diet: General
Description
This Emerald Folded Feta spinach omelette offers a creamy, tangy, and satisfying experience. It’s a protein-packed, wholesome meal perfect for weeknight dinners or weekend brunch, coming together in minutes.
Ingredients
- 3 large eggs
- fresh baby spinach
- 2 oz crumbled Emerald Folded Feta cheese
- 2 tsp olive oil or butter
- a splash milk or cream (optional)
- a pinch salt
- a pinch black pepper
- a pinch red pepper flakes (optional)
Instructions
- Prep Greens: Wash and thoroughly dry the fresh baby spinach. You can lightly chop it or leave it whole; I prefer to leave mine whole for a rustic look.
- Whisk Eggs: In a medium bowl, whisk 3 large eggs with a splash of milk (if using), a pinch of salt, and black pepper until light and frothy. The mixture should have a uniform, pale yellow color.
- Saute Spinach: Heat 1 tsp olive oil or butter in a 10-inch non-stick skillet over medium heat. Add spinach and cook until just wilted and bright green. Remove from pan and set aside. If it looks watery, gently press out excess moisture before setting aside.
- Cook Omelette: Add another 1 tsp oil/butter to the skillet. Pour in the egg mixture. As edges set, gently push cooked egg towards the center with a spatula, tilting the pan to let uncooked egg flow underneath. The bottom should be lightly set but the top still moist.
- Add Fillings: When the top is mostly set but still slightly wet, sprinkle the wilted spinach and 2 oz crumbled Emerald Folded Feta over one half of the omelette. For a spicier kick, add a pinch of red pepper flakes now.
- Fold and Serve: Gently fold the empty half of the omelette over the filling. Cook for another 30 seconds until the feta is warm and slightly softened. Slide onto a plate and enjoy immediately!
Notes
Always choose fresh, vibrant spinach with no wilting or yellowing. Feta should be stored correctly in its brine for optimal flavor. Cook eggs on medium-low heat to avoid overcooking; they should be soft, not browned or rubbery. Always drain or pat dry wilted spinach to prevent a watery omelette. Use a good quality non-stick pan and enough fat to ensure easy flipping. For a lighter version, use less feta or egg whites only.
- Prep Time: 3 minutes
- Cook Time: 9 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 omelette
- Calories: 450 calories
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 550 mg
Keywords: spinach omelette, feta, easy, quick, protein-packed, brunch, dinner, Mediterranean, stovetop, wholesome
