This spinach and feta cheese omelette has salty feta, tender spinach, and a mild oniony bite from scallions. I had a craving for spanakopitas (spinach and feta triangles, wrapped in phyllo dough), but unfortunately, I had no phyllo dough handy.
I suppose I could have gone out to get some, but believe me, when you have to go up and down (or maybe down and up) all those steps, all 56 of them, you think twice before running out to the store for just one ingredient!
So, I decided to improvise. While I didn’t have phyllo dough, I did have the other ingredients, and plenty of eggs.
I figured with the eggs, the spinach, some feta cheese, some scallions, and a little creativity, I could get a similar flavor in an omelette without any phyllo dough. It was delicious! And, I admit it was also a lot easier to prepare than spanikopitas! The spanakopitas take quite a bit of time and effort to make (all that dough rolling). Unlike spanakopitas, this spinach and feta cheese omelette is ready in about fifteen minutes, which is much faster (and easier) gratification!
You can make it for breakfast on a weekday (since it doesn’t take long to prepare), or have it for a weekend brunch or quick lunch. Just add some fruit or a chunk of crusty bread.
Spinach and Feta Cheese Omelette
spinach and feta omelette for one person
Ingredients
- 1 T olive oil (or enough to coat the bottom of a small skillet)
- 2 large eggs
- 1 tsp water
- 1/4 C chopped spinach
- salt and pepper to taste (the feta is salty, so you might want to use a bit less than usual)
- 1/4 C feta cheese, crumbled
- 1/4 tsp dill
- 1/2 scallion, chopped, plus extra for garnish
Instructions
- Crack the eggs into a small bowl and add the water. Beat the egg and water mixture thoroughly.
- Heat the oil in a small skillet on medium heat.
- Add the eggs to the pan and add salt and pepper. Hold the pan over the heat and move it forward and backward (towards you and then away from you).
- Meanwhile, take a fork in your other hand and use it to swirl the eggs gently in a circular motion. Keep the fork flat, and don't scrape it against the bottom of the pan. This will add layers to the omelette and keep it from sticking to the pan.
- Let the omelette cook for a minute, until it sets along the outside. You'll be able to move it around the pan in one piece, but the top will still be liquid.
- When the eggs are set on the bottom, but not yet cooked through, add the rest of the ingredients on one side of the omelette. Let cook for a minute or two.
- Hold the pan in one hand, at an angle of about 45 degrees. Gently roll the empty side of the omelette with your fork, pushing it over to the side with the spinach filling. The end result will be a half-moon shape.
- Turn the omelette onto a plate and garnish with scallions.
Omelette Cooking Tips
Omelette making can seem a bit intimidating, but it’s not that hard to master. And, while you’re practicing, you still get to eat the results (even if they don’t look perfect, they will still taste good).
I’ve explained this in more detail in the recipe, but the idea is to coat the pan with the oil first. There’s a lot of talk about using seasoned cast iron pans, but an ordinary frying pan is just fine. Then add the eggs, and tilt the pan to spread the egg mixture evenly over the bottom. Use a fork (or a spatula) to move the uncooked (and still liquid) eggs around in the pan. Then, once the edges firm up (and are no longer liquid), add the filling on one side. Flip the empty half over the filling, cook it, and then slide (or flip) the omelette onto your plate.
Since it’s a bit easier to explain omelette preparation with video and pictures, rather than words (and because I can’t hold the pan, the fork, and the camera all at once), here’s a video from the BBC that demonstrates the basic technique for making a plain omelette.
More Single Serving Egg and Spinach Recipes
Egg Chili Cheese Burrito Recipe
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Eggs with Spinach and Chili Peppers
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Spinach and Egg Frittata for One Person
Eat this hot out of the pot, or let it cool and wrap it to go. The spinach, eggs, nutmeg, coriander, and fresh dill add lots of herby and savory flavor.