Whether you're looking for a quick and healthy breakfast, or a satisfying brunch, this spinach and feta cheese omelette is easy to prepare and will keep you feeling full for hours. The tender spinach and creamy feta make for a wonderful combination of flavors and textures. Pair this omelette with hashbrowns if you have a hefty appetite!
Heat olive oil in a small skillet or omelette pan over medium-high heat and add the spinach
Season the spinach lightly with salt and pepper.
Saute until the spinach is wilted; set aside.
Beat the eggs with a whisk or a fork in a small bowl and season with salt and pepper.
Using the same small skillet, melt the butter over medium heat and coat the bottom evenly.
Pour the beaten eggs into the pan and let it sit for a minute until the bottom starts to firm.
Add the sauteed spinach and the feta over one-half of the eggs and let it cook until the edges are set and the top is no longer runny.
Using a rubber spatula, lift the edges of the omelette and slide the spatula under the untopped half of the omelette, gently flipping it over the filling.
Carefully slide the omelette onto a plate and garnish with fresh chives.
Serve and enjoy!
Notes
You’ll want to start by cooking the spinach first, separately. This will help to remove any excess moisture. That way, your omelette will have the desired firm texture.Feta is a crumbly cheese to handle. Beating it with the egg would break it apart too finely. You want to crumble it over the spinach in the omelette evenly to get those nice little chunks.If feta is too salty for your taste, you can always use goat cheese as a substitute. Ricotta cheese has a similar texture to feta cheese, but with a milder taste.