Spinach and Feta Omelette: Quick and Easy
This delicious omelette brings fresh spinach, shallots and feta together to create a savory and hearty meal.
One of the perks of backyard chickens is the supply of wonderful eggs. Try them in this spinach and feta omelette for a meal perfect for breakfast, brunch or even dinner.
When my garden is overflowing with spinach and the chickens are busy in the nesting box, I reach for this spinach and feta omelette recipe over and over again. I absolutely love the salty flavor of feta blending with the savory touch of shallot.
The spinach rounds out the omelette with its nutrients of vitamin K, iron and folate. Plus it adds that pretty green color we gardeners love to see in our food!
Begin by chopping your shallot into tiny pieces. Sauté in a little olive oil or butter in the skillet until translucent and just starting to brown. Remove and set aside until ready to add to the omelette.
Chop your spinach (remove any stems if you desire) and set aside.
While your butter is melting in the skillet, whisk three eggs together with a couple teaspoons of water.
Gently pour into the buttered skillet and swirl around edges of the pan to evenly distribute the egg mixture.
Sprinkle the crumbled feta along the center of the eggs first so it will have the most time to melt.
Then add the chopped shallots and finally sprinkle the spinach leaves.
This already looks and smells amazing! Watch your temperature, though; you don’t want to overcook the bottom.
When the eggs look almost cooked through, gently fold them over into thirds. Flip to cook the “seam” and then serve. You can also make this omelette by simply folding it in half instead of thirds. Whatever works for you!
Note: I don’t add salt to the spinach and feta omelette because the feta is naturally salty. If you desire more, add a small amount at a time.
I usually cut this in half and it feeds two people, but it’s so yummy-you might find yourself eating the whole omelette!
Spinach and Feta Omelette: Quick and Easy!
Ingredients
- 3 eggs
- 1 tbsp shallot minced
- 1/4 cup spinach leaves chopped
- 2 tbsp feta crumbled
- 2 tsp water
- 1 tbsp butter
- 1 tbsp olive oil
- salt optional
Instructions
- Sauté minced shallot in olive oil (or butter) over medium high heat. Remove after it is translucent and just starting to brown. Set aside.
- Heat butter in warm skillet over medium high heat to coat the bottom of the pan.
- Whisk together eggs and water and pour gently into skillet. Swirl around pan to spread out evenly. Cook until eggs are set, but still wet on top.
- Lower the heat to medium or medium low to avoid overcooking the eggs while you add fillings.
- Add feta to eggs followed by the shallots and spinach creating a "strip" down the middle of the pan.
- Gently fold one third of the eggs to the middle and cover the added ingredients. Then fold the other third over to make a seam down the center.
- Wait a moment until it feels ready and then carefully flip the omelette over to cook it seam side down.
- Remove and serve while it's hot.
Notes
Enjoy your spinach and feta omelette with fresh fruit for a delightful breakfast filled with nutritious yumminess!
For more garden to table recipes, read From Garden to Table: Homemade Recipes Using Fresh Herbs, Fruits, and Vegetables.
Want to enjoy fresh eggs straight from the backyard? Learn how to raise backyard chickens in my post: The Truth about Raising Backyard Chickens: Everything You Need to Know Before You Start.
