Spinach and Feta Omelette
A tender stovetop omelette folded around wilted spinach and warm crumbled feta. High in protein and ready in one pan.
- Total
- 11 min
- Prep 4 · Cook 7
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Folding
- Savory
- Stovetop
Instructions
-
Crack the 3 eggs into a small bowl, add 1 tbsp water and beat with a fork until the yolks and whites are fully blended and slightly frothy, about 30 seconds.
~1 min
Adding water to eggs creates steam during cooking, helping the omelette puff slightly and stay tender.
-
Wash the 80 g spinach and shake off the excess water, then cut away any thick stems and chop the leaves roughly. Crumble the 40 g feta into small pieces with your fingers.
~3 min
-
Set a non-stick frying pan over medium heat. Add the spinach and cook for 2 minutes, stirring, until the leaves collapse and turn deep green. Push the spinach to one side of the pan.
~2 min
Cooking spinach first removes excess water so the omelette doesn't become soggy.
Squeeze the wilted spinach against the side of the pan with the spatula before adding the eggs so no extra water pools and makes the omelette soggy.
Sautéing Cook spinach over medium heat, stirring until just wilted to avoid releasing excess water; overcooking makes it mushy.
-
Pour the beaten eggs into the empty side of the pan and let them set for 1 minute without stirring, until the edges firm up. Draw the set edges toward the centre with a spatula and tilt the pan so the raw egg runs into the gaps.
~1 min
Drawing set edges and tilting lets raw egg fill gaps, ensuring even cooking without stirring.
Keep the pan at medium, not high: eggs cooked gently stay soft and pale instead of turning rubbery and browned.
-
Scatter the crumbled feta and the wilted spinach over one half of the omelette. Cook for 1 minute more, until the surface is just set and no liquid egg remains.
~1 min
Adding fillings after the eggs are mostly set prevents them from weighing down the omelette and keeps the texture light.
-
Fold the bare half of the omelette over the filling with the spatula and slide it onto a plate. Serve immediately while the feta is warm.
~1 min
Folding Use a spatula to gently fold the omelette in half; avoid pressing down to keep it fluffy.