Spinach and Feta Omelette
A three-egg omelette that uses up the last of the spinach.
Recipe Author
Riff Kitchen@riffkitchen
MediterraneanBreakfastHigh Protein
Spinach and Feta Omelette
A three-egg omelette that uses up the last of the spinach.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 6 cook
- 11 min
- serving
- 1
- effort
- Easy
Classic's note
Wilt and drain the spinach before it meets the eggs. Raw spinach releases water into the pan and you end up with a soggy, weeping omelette.
Method
6 steps · tap one to tick it off
Tips
Use a small pan. A small non-stick pan keeps three eggs thick enough to stay soft. In a large pan they spread thin and overcook before you fold.
Crumble the feta finely. Small crumbles warm through in the residual heat; big chunks stay cold in the middle of the fold.
Go easy on the salt. Feta brings plenty of salt of its own. Taste a crumble first and season the eggs lightly.
Swaps
No Butter? Olive oil, the same amount. The omelette browns a little more easily, so keep the heat low.
No Black Pepper? Red pepper flakes or a pinch of dried oregano, both of which suit the feta.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the eggs turn rubbery and the spinach weeps water as it thaws.
Reheat: In the microwave at half power, covered, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Swap something, change the servings, or ask why a step works
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Classic's note
Wilt and drain the spinach before it meets the eggs. Raw spinach releases water into the pan and you end up with a soggy, weeping omelette.
Instructions
Follow the steps to perfection.
Tips
Use a small pan. A small non-stick pan keeps three eggs thick enough to stay soft. In a large pan they spread thin and overcook before you fold.
Crumble the feta finely. Small crumbles warm through in the residual heat; big chunks stay cold in the middle of the fold.
Go easy on the salt. Feta brings plenty of salt of its own. Taste a crumble first and season the eggs lightly.
Swaps
No Butter? Olive oil, the same amount. The omelette browns a little more easily, so keep the heat low.
No Black Pepper? Red pepper flakes or a pinch of dried oregano, both of which suit the feta.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the eggs turn rubbery and the spinach weeps water as it thaws.
Reheat: In the microwave at half power, covered, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix