Spinach & feta omelet

Name: Spinach & feta omelet
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup spinach; ¼ cup crumbled, vegetarian rennet feta; 2 tsp olive oil; ⅛ tsp black pepper

Tender eggs, wilted greens and salty feta. A quick dinner with very little washing up.

15 minutes estimated for the original recipe · 1 serving

Dinnervegetariangluten-free

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

eggs2 large
spinach1 cup
feta¼ cup crumbled, vegetarian rennet
olive oil2 tsp
black pepper⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Make 1 individual omelet, cooking one at a time. For each omelet, beat 2 eggs with 1 tablespoon water and 1/8 teaspoon pepper. Divide the spinach, feta and oil equally among the 1 portion.
For each omelet, heat 1 teaspoon oil in a small nonstick skillet over medium heat. Wilt one portion of spinach for 1 minute, then transfer to a plate.
Add another 1 teaspoon oil and one portion of beaten eggs. Reduce heat to medium-low. Gently draw set edges toward the center, tilting the pan so liquid egg fills the gaps.
When the surface is almost set, add that portion of spinach and feta to one side. Fold over and cook until the egg is fully set, about 1–2 minutes. Repeat for the remaining portions.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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