Spinach, feta, and onion omelette

Spinach, feta, and onion omelette Recipe

By sriram
Published: January 13, 2012

• Yield: 2 Servings
• Prep: 15 mins
• Cook: 10 mins
• Ready In: 25 mins

Inspired by a brunch at a local diner, this omelette uses the saltiness of the crumbled feta as almost a complete substitute for any …

Ingredients

• 3 eggs
• 2 egg whites
• 1 medium onion chopped
• pepper for taste
• 2 cups spinach finely chopped
• salt for taste
• 3 tablespoons feta crumbled
• 1 blood orange sliced for a side

Instructions

1. Beat the eggs and egg whites and keep aside
2. Heat the olive oil in the skillet. After a few minutes, add the chopped onion. While stirring the onions, sprinkle the salt and pepper. Let the onions brown (should take ~5 minutes)
3. Add the chopped spinach. Don’t be surprised if the volume of spinach seems like a lot, it will cook down in volume very quickly
4. After 5 minutes, add this mixture from the skillet to the beaten eggs
5. Pour 1/2 of the mixture back into the heated skillet.
6. After less than a minute, as you see the sides of the omelette start to brown, sprinkle half of the feta.
7. Let this cook for a few minutes, and then carefully flip the entire omelette to allow the feta to briefly cook
8. Serve warm, optionally with blood orange slices. Makes for a great Sunday brunch!

• Cuisine: American
• Course: Breakfast
• Skill Level: Beginner