A super easy breakfast, lunch, or dinner that's low-carb and keto-friendly. Made with fresh spinach and feta cheese for a protein-rich meal (17 grams of protein).
Add 1 teaspoon of oil to a 9 or 10 inch skillet over medium heat on the stove top. Alternatively, use a cooking spray like Chosen Foods (I love their avocado oil spray). The oil should coat the bottom of the skillet.
Once hot, add the fresh spinach leaves. Sprinkle with a pinch of salt. And stir the spinach as it wilts. Once wilted (about 60 seconds), remove to a plate.
Make the Omelette:
Crack 2 eggs in a medium-size bowl. Add a pinch or two of salt and a couple turns of the pepper grinder (a pinch or two of ground pepper).
Vigorously whisk the eggs until air bubbles form (about 30 seconds).
Add 1 tablespoon butter to the skillet (same skillet used to cook the spinach). Melt the butter over medium-high heat.
Once melted, reduce to medium-low heat and pour in the beaten eggs.
Allow the eggs to set at 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 omelette base.
Use a rubber or silicone spatula to push the sides of the eggs toward the center, just a bit, while tilting the skillet. This creates a little pocket for the runny eggs to slide into and cook. See the video below for this technique.
Repeat until the eggs are set but still appear soft (and glossy/wet) on top. The eggs will continue to cook in the next step.
Add the filling to the center of the omelette: cooked spinach and crumbled feta cheese. Allow the eggs and filling to cook for about 30 more seconds.
Carefully use a rubber or silicone spatula to fold the two sides of the omelette up and over the filling. Then place a lid on the skillet and cook for another 30-60 seconds.
Slide the spatula under the omelette to ensure it's loose (not sticking to the pan).
Remove the skillet from the heat and slide the omelette from the skillet onto a plate, with the fold line underneath the omelette. Top with chopped green onions, fresh herbs (basil or parsley are lovely), or hot sauce.
Video
Notes
Feta Cheese: It's best to buy a block of feta cheese and crumble the cheese yourself. Pre-crumbled cheese contains anti-caking agents which prevent the cheese from softening and melting well. Alternatively, use shredded cheddar cheese or goat cheese.Serving Size:This recipe makes enough for 1 serving (1 person). It's best to make one omelette at a time when serving multiple people. Working with too many eggs will cause the omelette to easily break and become a mess.