15 Minute Spinach and Feta Omelet
A quick and nutritious omelet packed with spinach and feta, perfect for busy mornings or a satisfying brunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- Salt to taste
- ½ tablespoon butter (divided)
- 1/2 cup baby spinach
- ¼ cup crumbled feta cheese
Instructions
- In a small bowl, vigorously beat together the eggs, oregano, garlic powder, and salt until well combined.
- Heat ¼ tablespoon of butter in a small 9” nonstick skillet over medium heat. Add the baby spinach, tossing it for 1-2 minutes until it wilts. Remove the cooked spinach and set it aside on a plate.
- Return the skillet to the burner and add the remaining butter, swirling it around to coat the bottom evenly.
- Pour the egg mixture into the skillet. Cover with a lid and cook for about 1-2 minutes, or until the edges begin to set.
- On one side of the omelet, sprinkle the wilted spinach and feta cheese. Cover again and let it cook for an additional minute, or until the eggs are set and no longer runny.
- Carefully fold the omelet in half, then slide it onto a plate to serve.
Notes
For added flavor, consider adding chopped tomatoes or bell peppers. This dish pairs well with whole-grain toast or fresh fruit salad.
Nutrition
- Serving Size: 1 omelet
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg