This spinach and feta omelet uses two eggs, fresh spinach, crumbled feta, and a teaspoon of butter. The optional tablespoon of milk can be whisked into the eggs for a softer mixture.
Ingredients
- 2 large eggs
- ½ cup fresh spinach leaves
- ¼ cup reduced-fat crumbled feta cheese
- 1 tablespoon milk, optional
- 1 teaspoon butter
- Salt and pepper, to taste
Instructions
- Whisk the eggs with the milk, if using, and season with salt and pepper.
- Melt the butter in a nonstick pan over medium heat.
- Add the spinach and cook for 1–2 minutes, until wilted.
- Pour the egg mixture into the pan. Let it cook undisturbed for 2–3 minutes, until the edges are set.
- Sprinkle the feta over one half of the omelet.
- Fold the omelet in half and cook for another 1–2 minutes. Check that the center reaches 160°F (71°C).
- Slide the omelet onto a plate and serve.
Timing and Technique
Allow 5 minutes for preparation and 7 minutes for cooking, or 12 minutes total. Keep the spinach in an even layer so it wilts before the eggs are added. Let the egg edges set before folding so the omelet is easier to turn without tearing.
Add the feta only to one side, leaving a clean half to fold over it. Use the temperature check at the thickest part near the fold rather than judging only by the outer surface.
