Spinach and Feta Skillet Omelette with Cherry Tomatoes
A soft-set stovetop omelette folded over wilted spinach, crumbled feta and blistered cherry tomatoes. High in protein and ready in under twenty minutes.
- Total
- 13 min
- Prep 5 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Folding
- Savory
- Quick
- Stovetop
Instructions
-
Crack the 3 eggs into a mixing bowl, add 0.25 tsp salt and 0.125 tsp black pepper, and beat with a fork until the yolks and whites are fully combined and slightly frothy.
~2 min
Beating until frothy incorporates air, which helps the omelette cook up light and tender rather than dense.
-
Heat 1 tbsp olive oil in a small non-stick frying pan over medium-high heat. Add the 80 g cherry tomatoes and cook until their skins blister and split, about 3 minutes.
~3 min
Blistering the tomatoes first concentrates their sugars and drives off water, preventing a soggy omelette.
Blistering the cherry tomatoes first concentrates their sweetness and gives the omelette a juicy base instead of a watery one.
Sautéing Keep the pan hot enough that tomatoes blister without steaming, and stir spinach just until wilted to avoid mushiness.
-
Add the 60 g spinach to the pan and stir until fully wilted, about 1 minute. Spread the vegetables into an even layer.
~1 min
Sautéing Keep the pan hot enough that tomatoes blister without steaming, and stir spinach just until wilted to avoid mushiness.
-
Pour the beaten eggs over the vegetables and reduce the heat to medium-low. Crumble the 40 g feta over the top. Cook without stirring until the edges are set and the center is just barely soft, about 4 minutes.
~4 min
Medium-low heat lets the eggs set gently so the bottom doesn't toughen before the center is cooked.
Keep the heat at medium-low once the eggs go in; high heat makes the bottom rubbery before the center sets.
-
While step 4 cooks
While the omelette sets, toast the 1 slice sourdough until golden and crisp.
~2 min
-
Slide the omelette onto a plate, folding it in half if you like, and serve with the toasted sourdough.
~1 min
Folding Fold gently with a spatula, using a sweeping motion to avoid deflating the eggs; a common mistake is folding too fast and tearing the omelette.