I am 99% sure that I am a Feta Cheese addict. I absolutely love the stuff. This cheese seems to find its way into, onto or near at least a couple of meals each week. This morning, I am planning ahead for the busy week ahead and a few easy breakfast omelettes--so, I am cooking up 4 or 5 servings of this spinach, feta, and fresh veggie omelette filling and planning to whip up a few omelettes or breakfast scrambles over the next couple of days. What is my recipe for a quick and easy breakfast with this spinach and feta omelette idea?
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Ingredients for my Easy Spinach & Feta Omelette (Makes 1 Omelette)
2 tsp. Extra Virgin Olive Oil
1/3 c. Mini Peppers, Finely Chopped 1/2 c. Fresh White Mushrooms, Chopped
1 Tbsp. Red Onion, Finely Chopped
1 c. Fresh Baby Spinach, Torn with Stems Removed
1/4 c. Roma Tomato, Seeded and Chopped
1 tsp. Greek Seasoning, divided (Currently, I am using Cavender's Greek Seasoning ; but, if I can't find it on my store shelves--I use this Greek Seasoning Recipe from Taste at Home Magazine.)
1 Tbsp. Crumbled Feta Cheese
2 tsp. Butter
2 Large Eggs, Lightly Beaten or the Egg White Equivalent *(plan to use 2 eggs per omelette)
1 Tbsp. Milk (for 2 omelettes)
Salt and Pepper, Optional to Taste
Instructions for my Easy Spinach & Feta Omelette
Saute the Veggies. Some people find red onions a little strong for breakfast-so feel free to omit vegetables or sub in more mild variations (such as sweet onion). Simply preheat the olive oil in a saute pan over medium heat until hot. Add the chopped onions, peppers and mushrooms and saute until crisp-tender--or until the reach your desired texture. Add in the spinach and tomatoes. Season with the 1/2 tsp. of the Greek Seasoning. Saute until the spinach wilts. Set aside--but, keep warm.
Prepare the Omelette Base. Whisk together 2 eggs, 1/2 tsp. Greek Seasoning and 1 Tbsp. Milk in a small bowl. Preheat an omelette pan with 2 tsp. butter (or margarine) until melted and the pan is hot. Pour in the egg/milk mixture. Spread the egg mixture evenly across the bottom of the pan. Allow the egg mixture to firm up a bit--then move the egg from the sides of the pan gently toward the middle--letting the liquid move toward the edges to firm up. Allow the omelette to mostly set through.
Add the filling and close the omelette. Spread 1/2 of the sauteed vegetable filling down one half of the omelette base. Sprinkle the feta cheese over the filling. Tilt the pan gently to one side--and use a thin, sturdy spatula to fold over 1/3 of the omelette base over the cheese and vegetable filling
Serve. Sprinkle with salt and pepper, if desired. Serve with toast.
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