Description
This healthy spinach and feta omelette is a delicious, protein packed breakfast recipe that is easy to make in under 15 minutes.
Ingredients
Scale
- ½ tbsp olive oil
- 1 cup spinach
- 1 tbsp butter
- 2 eggs
- ¼ cup mozzarella cheese
- 2 tbsp feta, crumbled
- ¼ cup tomatoes, diced
- 2 tbsp black olives, pitted and sliced
- ¼ tsp basil, dried
- ¼ tsp oregano, dried
- salt and pepper to taste
Instructions
- In a small saucepan, heat the olive oil on medium heat. Add in the spinach and sauté for 3 to 4 minutes, until wilted. Set aside.
- In a large nonstick skillet, melt the butter. Add the eggs and quickly whisk them until well combined. As the eggs cook, use a spatula to draw back the eggs, confining them to half of the pan. Alternatively, use a small 8-inch pan and let the eggs cover the whole bottom of the pan.
- Once the eggs are partially cooked and no longer running along the pan, sprinkle the mozzarella and feta cheese over the eggs.
- Let the cheese partially melt, then add the tomatoes, olives, basil, oregano, salt and pepper.
- Cook the omelette for another couple of minutes until the eggs are cooked and the bottom is golden brown. Fold the omelette in half and serve.
Notes
- Wait until the eggs are fully cooked before flipping. The omelette should be golden brown on the bottom before trying to flip the omelette. Otherwise, it may break apart while flipping.
- Fold the omelette how you like. There is no right way to fold the omelette. Instead of confining the eggs to half the pan as it cooks, you can also use a smaller, 8-inch pan and let the omelette cover the entire bottom.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 488
- Sugar: 3.8g
- Sodium: 803mg
- Fat: 39.1g
- Saturated Fat: 16.9g
- Unsaturated Fat: 18.6g
- Trans Fat: 0.7g
- Carbohydrates: 13g
- Fiber: 5.4g
- Protein: 26.8g
- Cholesterol: 434mg