Spinach, feta, and onion omelette
Inspired by a brunch at a local diner, this omelette uses the saltiness of the crumbled feta as almost a complete substitute for any additional salt. By using more egg whites than yolks, we were able to serve a seemingly thick yet light dish all-in-one. For extra credit, we had blood oranges available that added a rich color and tangy taste to complete the meal.
Spinach, feta, and onion omelette Recipe
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 …
- 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
- Beat the eggs and egg whites and keep aside
- 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)
- 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
- After 5 minutes, add this mixture from the skillet to the beaten eggs
- Pour 1/2 of the mixture back into the heated skillet.
- After less than a minute, as you see the sides of the omelette start to brown, sprinkle half of the feta.
- Let this cook for a few minutes, and then carefully flip the entire omelette to allow the feta to briefly cook
- Serve warm, optionally with blood orange slices. Makes for a great Sunday brunch!