Spinach and Feta Omelette
A soft-set folded omelette with wilted spinach and salty feta, done in six minutes.
A French-style omelette is the fastest good breakfast there is, and it turns entirely on heat control. Low and slow, constant movement for the first thirty seconds, then stillness. Nothing here needs skill so much as restraint.
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How to make Spinach and Feta Omelette
Ingredients
Quantities scale automatically. Cooking times stay the same.
Omelette
Filling
Equipment
- 20 cm non-stick pan
- Rubber spatula
- Fork
Method
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1
Wilt the spinach first
Melt a little of the butter in the pan over medium, add the garlic for 20 seconds, then the spinach. Toss for about 60 seconds until just collapsed, then tip it into a sieve and press out the liquid.
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2
Beat the eggs properly
Whisk the eggs with the milk, salt and pepper for a full 30 seconds, until completely uniform with no streaks of white. This is what gives an even, tender set.
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3
Get the heat right
Wipe the pan, add the remaining butter over medium-low, and wait until it foams but does not colour. Browned butter means the pan is too hot for a soft omelette.
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4
Stir, then stop
Pour in the eggs and stir continuously with a spatula for 20-30 seconds, dragging the set curds inward. Then stop and let it sit for 30-60 seconds until the top is just barely wet.
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5
Fill and fold
Scatter the drained spinach, feta and herbs over one half. Slide the spatula under the other half and fold it over.
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6
Slide out
Tilt the pan and slide the omelette onto a plate, seam-side down. Finish with lemon, extra herbs and black pepper.
Cook’s tips
- Drain the spinach hard. Wet filling makes the omelette weep and tear when you fold it.
- Medium-low heat throughout. If the butter browns, the pan is too hot and the eggs will go rubbery and freckled.
- Take it off while the surface still looks slightly underdone; residual heat finishes it on the plate.
Variations
- Swap feta for gruyere, goat cheese or sharp cheddar.
- Add sauteed mushrooms or roasted red pepper alongside the spinach.
- Make it a frittata for four by using 8 eggs in an ovenproof pan and finishing under the grill.
Storage and make-ahead
Omelettes do not keep and should be eaten immediately. The wilted spinach and garlic can be prepared 3 days ahead, which cuts the morning work to about four minutes.
Nutrition per serving
| Calories | 386 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 6 g |
| Fat | 29 g |
| Fibre | 2 g |
| Sugar | 3 g |
| Sodium | 780 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
