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Spinach Feta Omelet
Start your day with the Athenos Spinach Feta Omelet. Fluffy eggs are folded over fresh, vibrant spinach and creamy Athenos feta, lightly seasoned with salt and black pepper, and cooked to perfection in a touch of olive oil and butter. Simple, wholesome, and packed with flavor.
INGREDIENTS
| 2 | eggs |
| 1 cup | fresh spinach leaves |
| 2 tbsp | Athenos Traditional Crumbled Feta Cheese |
| 1 tbsp | butter |
| 1 tsp | salt |
| 1 tsp | black pepper |
| 1 tsp | olive oil |
Method
-
- Add 1 tsp of oil to a 9 or 10 inch skillet over medium heat on stove top.
- Once hot, add the spinach leaves. Sprinkle with a pinch of salt and stir the spinach as it wilts. Once wilted (about 60 seconds), remove to a plate.
- Crack 2 eggs in a medium-sized bowl. Add a pinch or two of salt and pepper.
- Vigorously whisk the eggs until air bubbles form (about 30 seconds)
- Add 1 tbsp butter to the skillet (same skillet as the spinach). Melt the butter over medium heat.
- Once melted, reduce to medium-low heat and pour in the beaten eggs.
- Allow the eggs to set a the bottom and on the edges of the skillet for a few seconds (about 10 seconds). Don't touch the eggs at this time. This forms the omelet base.
- Use a rubber or silicone spatula to push the sides of the eggs towards the center, just a but, while tilting the skillet. This creates a little pocket for the runny eggs to slide into and cook.
- Repeat until the eggs are set but still appear soft on top.
- Add the filling to the center of the omelet: cooked spinach and Athenos Traditional Crumbled Feta Cheese.
- Allow the eggs and filling to cook for about 30 seconds.
- Carefully use a rubber or silicone spatula to fold the two sides of the omelet up and over the filling.
- Place a lid on the skillet and cook for another 30-60 seconds.
- Slide the spatula under the omelet to ensure it's loose (not sticking to the pan).
- Remove the skillet from heat and slide the omelet onto a plate.
- Top with chopped green onions, fresh parsley, hot sauce or more Athenos Feta.
