Description
A soft and flavorful omelette filled with juicy tomato, tender spinach, and creamy feta cheese. This quick vegetarian dish is perfect for breakfast, brunch, or a light meal any time of day.
Ingredients
Scale
- 4 large eggs
- 1 tablespoon olive oil
- 1 medium tomato, diced
- 2 cups fresh spinach, roughly chopped
- 1/3 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place a nonstick skillet over medium heat and let it warm for about 1 minute.
- In a mixing bowl, whisk together the eggs, salt, and black pepper until smooth and slightly frothy.
- Add the olive oil to the skillet. Stir in the diced tomato and chopped spinach, then cook for 2 to 3 minutes until the spinach wilts and the tomato softens slightly.
- Lower the heat to medium low. Pour the egg mixture into the skillet over the vegetables, tilting the pan gently if needed so the eggs spread evenly. Sprinkle the crumbled feta over one half of the omelette.
- Let the eggs cook undisturbed for 3 to 4 minutes, until the edges are set and the center is mostly cooked but still soft. Use a spatula to gently lift one side and fold it over the feta-filled half.
- Cook for 1 more minute, just until the feta softens slightly and the omelette is fully set but still tender inside.
- Slide onto a plate and serve immediately.
Notes
- Use medium low heat for the most tender texture.
- If the tomato is very juicy, pat it dry lightly before cooking.
- Block feta crumbled by hand gives the best creamy texture.
- This omelette is best served fresh, but leftovers can be refrigerated for up to 2 days.