Spinach Omelette with Feta
A quick and easy breakfast or brunch for two
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Equipment
Ingredients
- 1 cup spinach fresh
- ½ cup onion diced
- 1 tbsp olive oil
- 4 large eggs
- 1 tbsp water
- salt and pepper to taste
- 2 oz feta cheese crumbled
Instructions
- Pick any tough stems off spinach, and rinse in colander. Set aside to drain.
- Dice onion into 1/4 pieces with chef knife
- Over medium heat, warm oil, then add onions. Saute, stirring occasionally with spatula, until translucent.
- While onions are cooking, crack eggs into mixing bowl, add 1 tbsp water and whisk well to incorporate a lot of air. Season with salt and pepper to taste.
- When onions are ready, add spinach and cover to wilt.
- When spinach is reduced, empty skillet into a small prep bowl and set aside.
- Pour whisked eggs into hot skillet. Sprinkle top with shredded cheese, then add the spinach onion mixture back onto one half of the eggs. Cover and cook for 3-4 minutes until edges are set
- Using the spatula fold the empty half of the omelette circle over the spinach half to form a half moon shape. Cover and cook for an additional 2 minutes to set the center and let the cheese melt. Flip and finish for 1 minute on the other side.
- Cut in half, and serve hot.
Hand Size Portions
Nutrition Facts
Spinach Omelette with Feta
Amount per Serving
Calories
281
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
403
mg
134
%
Sodium
339
mg
15
%
Potassium
318
mg
9
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
21
g
42
%
Vitamin A
2244
IU
45
%
Vitamin C
7
mg
8
%
Calcium
293
mg
29
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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