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This Feta Spinach Omelet is a perfect quick, healthy breakfast, combining the rich creaminess of feta cheese with the fresh flavor of spinach. Ideal for keto or low-carb diets, it’s packed with protein and flavor, making it a great choice for busy mornings. Ready in just 15 minutes, this Mediterranean-inspired meal will leave you feeling satisfied and energized!
2 large eggs, beaten
2 teaspoons olive oil
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground pepper
For the spinach filling:
2 teaspoons olive oil
1 garlic clove, crushed
3 cups baby spinach (fresh or frozen)
⅛ teaspoon salt
⅓ cup feta cheese, crumbled
In a small bowl, beat the eggs with salt, pepper, and garlic powder. Set aside in the fridge.
Heat a non-stick skillet over medium heat and warm the olive oil. Add the baby spinach, crushed garlic, salt, and pepper. Stir and cook until the spinach has wilted. Remove from the pan and set aside.
Rub the pan with absorbent paper to remove any green color from the spinach. Add more olive oil and warm the pan again.
Pour the beaten eggs into the pan and tilt to spread them evenly. Cook until the sides of the omelet are set and dry. Lift the sides with a spatula to let the uncooked eggs run underneath and cook.
Once the omelet is mostly cooked, sprinkle half of the crumbled feta cheese on one half. Add the cooked spinach and more feta on top. Fold the omelet and cook until the feta starts to melt.
Slide the omelet onto a plate, adjust seasoning with more salt and pepper if needed, and garnish with fresh basil leaves or a pinch of cayenne for extra flavor.
For a lighter version, swap whole eggs for egg whites.
Add more vegetables like mushrooms, onions, or tomatoes to enhance flavor and nutrients.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a non-stick skillet or microwave.
Gluten-Free: This omelet is naturally gluten-free.
Find it online: https://bitezly.com/feta-spinach-omelet/