About this recipe
Eggs, spinach, and feta in one pan. The spinach wilts in seconds, then the omelette sets around the cheese.
This recipe makes four omelettes. Cook them one at a time so each one stays soft instead of dry.
Crumble the feta cold so it stays in distinct pockets instead of melting into a greasy film.
PREP
Step 1
Beat 3 eggs with a pinch of salt and pepper for the first omelette. Keep remaining eggs ready to beat as you go.
COOK
Step 2
Heat about 3/4 teaspoon olive oil in an 8- to 10-inch nonstick skillet over medium until it shimmers.
Step 3
Add 1 cup spinach and cook, stirring, until just wilted, 30 to 45 seconds. Spread it in an even layer.
Step 4
Pour in the beaten eggs. Tilt the pan and gently pull the set edges toward the center so uncooked egg runs underneath, about 1 to 2 minutes.
Step 5
When the top is mostly set but still glossy, scatter 2 tablespoons feta over one half. Fold the omelette and cook 20 to 30 seconds more. Slide onto a plate.
Step 6
Wipe the pan if needed and repeat for the remaining three omelettes, using medium heat each time.
Tips
Keep the heat at medium. Medium-high browns the eggs before the center sets and makes them rubbery.
If spinach releases a lot of water, tip the pan and blot once before adding the eggs.
Swaps
FetaGoat cheese
Same volume; milder and creamier once it softens in the fold.
Equipment
Nonstick skillet · Spatula · Mixing bowl
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