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Spinach and Feta Omelet in a skillet
https://meganvskitchen.com/spinach-and-feta-omelet/

Spinach and Feta Omelet

This Spinach and Feta Omelet is a super easy and delicious 15-minute breakfast.
Course Breakfast
Cuisine American, Mediterranean
Keyword Greek Omelet, Spinach and Feta Omelet
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 Omelet
Calories 300kcal
Author Megan

Ingredients

  • 2 large eggs
  • ¼ teaspoon oregano
  • ¼ teaspoon garlic powder
  • salt to taste
  • ½ tablespoon butter divided
  • ½ cup baby spinach
  • ¼ cup crumbled feta cheese

Instructions

  • In a small bowl, beat together eggs, oregano, garlic powder, and salt.
  • Melt ¼ tablespoon butter in a small 9” nonstick skillet over medium heat. Add spinach. Toss for 1-2 minutes or until the spinach is wilted. Then transfer to a small plate.
  • Return the skillet to the burner, and add the remaining butter. Swirl the melted butter so it covers the bottom of the skillet. Pour the eggs into the skillet. Cover with a lid ( I used one from a pot). Cook for 1-2 minutes or until the eggs have almost set.
  • Sprinkle spinach and fetta onto one side, cover, and cook for another minute or until the eggs are no longer runny; fold the omelet in half and slide it onto a plate.

Nutrition

Serving: 1Omelet | Calories: 300kcal | Carbohydrates: 2.8g | Protein: 18.4g | Fat: 23.7g | Saturated Fat: 12.4g | Fiber: 0.3g | Sugar: 2.4g