brunches, breakfastsLauren Agrestivegetarian, gluten-free, olive oil, eggs, salt, pepper, spinach, feta, olives, the lighter side, keto, 15-minute, small batchComment

Spinach and Feta Omelet

brunches, breakfastsLauren Agrestivegetarian, gluten-free, olive oil, eggs, salt, pepper, spinach, feta, olives, the lighter side, keto, 15-minute, small batchComment
Spinach and Feta Omelet
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Omelets are an easy, filling breakfast that feel like a treat on weekends, but are easy enough to cook on weekdays. This omelet is creamy and savory, with Greek-inspired flavors. Serve in the morning, or whenever you need a quick dose of protein with a helping of greens.

Yield: 1 serving

Time: 10-15 minutes

Ingredients

  • 1 tablespoon olive oil

  • 2-3 eggs

  • Salt to taste

  • Pepper to taste

  • 1/3 cup spinach

  • 1/4 cup feta

  • 1/4 cup pitted Kalamata olives, roughly chopped

Instructions

  1. Heat a skillet over medium heat and add olive oil.

  2. Whisk the eggs with salt and pepper in a bowl.

  3. When the oil shimmers, pour the seasoned egg mixture into the heated skillet and swirl the pan gently until the eggs cover the bottom of the skillet. Cook for one-two minutes.

  4. Place the spinach, feta, and olives in the center of the omelet and cook until the edges of the eggs begin to curl, or two-three minutes.

  5. Use a spatula to carefully loosen the omelet from the skillet, and fold the omelet in half. Cook for two-three more minutes, or until the feta melts.

  6. Transfer the omelet to a serving plate and add additional fillings as toppings if desired. Enjoy.

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