Spinach & Feta Omelette
A fluffy three-egg omelette with wilted spinach and tangy feta. A 10-minute, high-protein keto breakfast.
- Prep3 min
- Cook7 min
- Serves1
The trick to a tender omelette is moderate heat and a rubber spatula. Wilt the spinach first so it releases its water, then fold it into soft eggs with a handful of feta.
Nutrition per serving (estimated)
Method
- Whisk the eggs with a pinch of salt until no streaks remain.
- Melt half the butter in an 8-inch nonstick skillet over medium heat. Wilt the spinach for 30 seconds, then tip it onto a plate.
- Add the remaining butter and pour in the eggs. As the edges set, pull them toward the center with a spatula and tilt the pan so the uncooked egg runs underneath.
- When the top is just set but still glossy, scatter the spinach and feta on one half. Fold the omelette over and slide onto a plate. Finish with herbs.
Chef’s notes
- Take the pan off the heat when the center still looks slightly wet; carryover heat finishes it.
- Swap feta for goat cheese, or add diced ham.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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