Spinach and Feta Omelet for Breakfast
Nothing like an omelet for a healthy breakfast! Here is a delicious Spinach and Feta Omelet recipe for Breakfast. And you want to know my secret for my omelet does not break when flipping it? You will find out below!
How to make an omelet without breaking it?
The omelet is one of the easiest dishes to prepare. It is just a few eggs beaten with possibly cream of milk or other garnish and returned to the pan to form a nice circle.
However, there is one step in the preparation of the omelet that everyone dreads: flip the omelet to cook it on both sides!
So if like me, you don’t yet have the knack to turn your omelet in a pan, I’ll give you my tip.
Do not flip your omelet!
And yes, let the omelet cook on one side only and cover your omelet with a lid. The heat from the cooking trapped under the lid allows the side not touching the pan to cook slowly.
Lower the heat for this so that the bottom part does not burn. In 3-4 minutes, your omelet will be done and you won’t risk breaking it when turning it!
And if you want try a similar recipe, have a look at my recipe for Scrambled Eggs Spinach Feta Tomato.
Spinach and Feta Omelet Recipe
This Spinach and Feta Omelet is ideal for breakfast! For a breakfast for two, you need the following ingredients:
Ingredients
- 3 eggs
- 10 cl of milk
- 100 g of feta
- 200g frozen spinach or a large handful of fresh spinach
- Chili flakes
- Salt
- Pepper
- Olive oil
- Cucumber and microgreens for decoration
Preparation
In a bowl, break the eggs. Add the milk. Season with salt and pepper and add a few chilli flakes.
Be careful not to add too much salt because the feta is already salty!
Cut the feta into cubes. Defrost the spinach by either sauté it in the pan for a few minutes or in the microwave.
Then heat some olive oil in a non-stick pan. Pour in the egg mixture. Then add the feta and spinach on top. Cover with a lid and heat over medium heat until the top of the omelet is cooked.
The lid allows you to cook the omelet on both sides without having to flip the omelet and risk it breaking! Place the omelet on a plate, cut it in half. Place a few slices of cucumber and young shoots.
My final touch: I add a drizzle of extra virgin olive oil!
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Spinach and Feta Omelet
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Equipment
- Non-stick pan
Ingredients
- 3 eggs
- 10 cl of milk
- 100 g of feta
- 200 g frozen spinach or a large handful of fresh spinach
- Chili flakes
- Salt
- Pepper
- Olive oil
- Cucumber and microgreens for decoration
Instructions
- In a bowl, break the eggs. Add the milk. Season with salt and pepper and add a few chilli flakes.
- Be careful not to add too much salt because the feta is already salty!
- Cut the feta into cubes. Defrost the spinach by either sauté it in the pan for a few minutes or in the microwave.
- Then heat some olive oil in a non-stick pan. Pour in the egg mixture. Then add the feta and spinach on top.
- Cover with a lid and heat over medium heat until the top of the omelet is cooked.
- The lid allows you to cook the omelet on both sides without having to flip the omelet and risk it breaking!
- Place the omelet on a plate, cut it in half. Place a few slices of cucumber and young shoots.
- My final touch: I add a drizzle of extra virgin olive oil!
