Spinach, Feta, and Onion Omelet

April 21st, 2012 by Erin Gennow
Omelet with Spinach, Onions, and Feta

Omelet with Spinach, Onions, and Feta

Spinach, Feta, and Onion Omelet

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 1

Ingredients

3 teaspoons butter, divided

1-2 tablespoons finely diced onion, or shallot

Small handful baby spinach

2 eggs

2 tablespoons feta cheese, crumbled

Sea salt and freshly ground black pepper

Equipment

Silicone spatula
8″ non-stick skillet
Wooden spoon
Knife

Process

Place the skillet over medium-low heat and add the two teaspoons butter. Slowly and gently melt 1 teaspoon butter.

While the butter is melting finely dice your two tablespoons onion (or shallot). Wash and dry your spinach.

Crack the two eggs into a bowl and whisk to combine the whites and yolks. Cut the remaining teaspoon butter into pieces and whisk that into the eggs. Sprinkle in a bit if fine sea salt to season.

Add the finely diced onion to the skillet and sprinkle with sea salt. Sauté the onions until soft and translucent, about 5 minutes. When the onions are soft and in the small handful of spinach and season with another pinch of sea salt. Sauté the spinach until just wilted and soft, about 5 minutes.

Remove the spinach and onions from the skillet and set aside.

Add the remaining teaspoon butter to the skillet. Once the butter has melted pour in the whisked eggs and swirl the skillet if necessary to coat the bottom and make an even layer of egg.

Cook the egg for a minute or two, or until the bottom has just set. Then, run your spatula around the edge of the skillet between it and the egg. This will help loosen the egg a bit. Lift up a bit of the egg while angling the skillet down, to allow some of the uncooked egg to move to the bottom. Get as much of the uncooked egg to run under. Cook for another minute or so. If necessary, cover the skillet for a minute to cook the top a bit.

Once the egg has cooked top half with the cooked spinach-onion mixture and sprinkle on the feta. If you like, reserve a big of the spinach, onion, and feta to sprinkle on top once folded.

To remove the omelet, use your spatula to loosen it from the skillet. Then you have a few options.

1. You can fold a third of the egg over, slide the omelet onto a plate, and fold other third over (like a letter).

2. You can slide the omelet out flat and roll it up.

3. You can fold the omelet in half and slide it onto the plate.

Garnish with fresh herbs, feta cheese, or more onions and spinach.

Serve with fruit and toast or potatoes.

A year ago on The Daily Morsel

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