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Spinach and Feta Omelet
8
min active
·
1
servings
·
10
min total
Light, savory omelet filled with wilted spinach and salty feta in 10 minutes.
Avo's Tip
Keep heat low.
No feta? Goat cheese, ricotta, or shredded parmesan all work.
No spinach? Any tender green works — arugula, baby kale, or a handful of fresh herbs.
Want lighter? Use all egg whites plus one yolk for a fluffier, lower-fat omelet.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Add vegetables?
Mushrooms work well.
Is feta salty?
Use lightly.
Dairy-free?
Skip cheese.
Storage & Reheating
Best fresh.
Why It Works
Eggs cook fast and fillings need little prep.
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Ingredients
1
2 large eggs
2
1 cup torn baby spinach
3
1 tbsp water
4
1 tbsp unsalted butter
5
2 tbsp of crumbled feta cheese
Instructions
1
Crack the eggs into a bowl. Add the water and a pinch of salt and pepper. Whisk until fully combined with no white streaks visible — about 30 seconds. Do not over-whisk.
2
Heat the butter in a small non-stick skillet over medium-low heat. When the fat is hot and shimmering, add the spinach and cook 30–60 seconds, stirring, until just wilted. Remove and set aside. Wipe the pan clean if needed.
3
Return the pan to medium-low heat and add fresh oil or butter. Pour in the egg mixture. As the edges begin to set, use a spatula to gently pull them toward the center, tilting the pan so the uncooked egg flows to the edges. Repeat around the pan for about 2 minutes.
4
When the top is still slightly wet but mostly set, scatter the wilted spinach and feta cheese over one half of the omelet.
5
Fold the empty half over the filling and slide onto a plate. The residual heat will finish cooking the inside. Serve immediately.
Quick Fixes
Eggs browning on bottom: Use medium-low heat and lift edges gently to let uncooked egg run underneath.
Falling apart: Don't overfill — 2 tablespoons of filling max. Let the edges set fully before folding.
ingrediENTS
—
1
2 large eggs
—
2
1 cup torn baby spinach
—
3
1 tbsp water
—
4
1 tbsp unsalted butter
—
5
2 tbsp of crumbled feta cheese
instructions
1
Crack the eggs into a bowl. Add the water and a pinch of salt and pepper. Whisk until fully combined with no white streaks visible — about 30 seconds. Do not over-whisk.
2
Heat the butter in a small non-stick skillet over medium-low heat. When the fat is hot and shimmering, add the spinach and cook 30–60 seconds, stirring, until just wilted. Remove and set aside. Wipe the pan clean if needed.
3
Return the pan to medium-low heat and add fresh oil or butter. Pour in the egg mixture. As the edges begin to set, use a spatula to gently pull them toward the center, tilting the pan so the uncooked egg flows to the edges. Repeat around the pan for about 2 minutes.
4
When the top is still slightly wet but mostly set, scatter the wilted spinach and feta cheese over one half of the omelet.
5
Fold the empty half over the filling and slide onto a plate. The residual heat will finish cooking the inside. Serve immediately.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Spinach and Feta Omelet
8
min active
·
10
min total
·
1
servings
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