There is a lot to say about how to cook a perfect omelet, and I’ve said a lot of just that right here. The two-pronged good news – perfect omelets take a little practice, but perhaps not as much as you’d think, and imperfect omelets taste just as delicious. Even if you end up with scrambled eggs with some add-ins, you won’t be disappointed with breakfast.
Spinach and Feta Omelet: Lightly sauteed spinach and crumbled feta make a creamy, colorful and delicious omelet filling.
Best Omelet Fillings
Consider this recipe a template, and mix and match fillings as you like, following the basic amount ratios. Perhaps chopped ham and shredded cheddar, sauteed mushrooms and gruyere, smoked salmon and crème fraiche, cooked onions and steamed broccoli, prosciutto and grated fresh mozzarella…. there are really no wrong fillings for omelets. They are in fact a great way to use up some leftovers cooked vegetables, or things like ratatouille, chili, browned beef.
If you want a thinner omelet, use two eggs, and for a thicker one, use three. If you use a pan that is smaller or larger than the recommended 8-inch pan, that’s fine, but know it will affect the thickness of the omelet, and think about 2 vs. 3 eggs accordingly.
You should also feel free to whisk a tablespoon of fresh minced herbs into the eggs before they go into the pan — parsley, chives, tarragon, and chervil are some classic choices, alone or in combination.
Other Egg Recipes:
- The Classic Bacon, Egg and Cheese Sandwich
- Fried Eggs and Smoked Salmon over Polenta Cakes
- Open Faced Flatbread Breakfast Sandwiches
- Fried Egg and Cheese Tostadas
Other Breakfast Recipes:
- Savory Challah Bread Pudding
- How to Make Bacon in the Air Fryer
- Lazy Oven Baked French Toast
- Dutch Baby Pancake with Sauteed Apples
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Spinach Feta Omelet
- 1 teaspoon olive oil
- 1 cup baby spinach
- Kosher salt and freshly ground pepper to taste
- 2 to 3 large eggs
- 1 tablespoon unsalted butter
- ¼ cup crumbled feta or goat cheese
- 2 teaspoons minced fresh chives to garnish (optional)
- Heat an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat. Add the olive oil, then when hot add the spinach, season lightly with salt and pepper, and toss for one minute until the spinach is wilted. Transfer to a small plate.
- Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
- Return the pan to the heat and add the butter. Let it melt, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath. Sprinkle half of the eggs with the sauteed spinach and the feta and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the untopped side of the eggs over the filling, and slide it onto a plate. Garnish with fresh chives if desired.
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