Spinach & Feta Omelet Recipe for One

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 in my little corner of the world!  It just has SO much flavor in such small amounts!  This morning, I am planning ahead for the busy week ahead and a few easy breakfast omelets--so, I am cooking up 4 or 5 servings of this spinach, feta, and fresh veggie omelet filling and planning to whip up a few omelets or breakfast scrambles over the next couple of days. What is my recipe for a quick and easy breakfast with this spinach and feta omelet idea?

spinach, feta, pepper, red onion and tomato omelette

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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 omelets)
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 they 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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