Spinach and Feta Cheese Omelet

Spinach and Feta Cheese Omelet Recipe - Vegetarian Recipe from Greece

Region / culture: Greece | Servings: 2 |

Vegetarian diet

Introduction

Spinach and Feta Cheese Omelet is a delicious and nutritious breakfast option that is easy to make and full of flavor. This omelet is packed with fresh spinach, juicy tomatoes, tangy feta cheese, and aromatic dill, making it a satisfying and healthy meal to start your day.

History

The combination of spinach and feta cheese in an omelet is a classic Mediterranean dish that has been enjoyed for centuries. Spinach is a nutrient-rich leafy green vegetable that has been a staple in Mediterranean cuisine for generations. Feta cheese, with its tangy and salty flavor, pairs perfectly with spinach and adds a creamy texture to the omelet. This recipe is a modern twist on a traditional dish, combining fresh ingredients with classic flavors.

Ingredients

1 tbsp extra-virgin olive oil
0.5 garlic clove, minced
0.75 cup fresh spinach, washed, stems removed
0.33 cup diced tomato
salt and freshly ground pepper
2 or 3 eggs
2 tbsp cold water
1 tbsp butter
2 tbsp crumbled feta
1 tbsp minced fresh dill

How to prepare

In a medium nonstick skillet with low, sloping sides, combine the olive oil and garlic. Cook over low heat until the garlic begins to sizzle, about 1 minute. Add the spinach and cook for 1 minute. Add the tomato and a pinch of salt, and cook for an additional 30 seconds. Transfer the mixture to a small bowl and set it aside.
In a medium bowl, whisk the eggs and water just until blended. Add salt and pepper to taste.
Place the skillet, wiped clean, over medium heat for 2 minutes. Add the butter and swirl it to coat the pan. When the butter stops sizzling, pour the egg mixture into the pan. Reduce the heat to low and cook until the bottom is set, about 10 seconds. Using a rubber spatula or a wooden spoon, pull the set eggs at the edges of the pan toward the center, allowing the unset eggs to run from the center to the sides. Adjust the heat if necessary to prevent browning. Continue to cook until a thin layer of unset egg is visible on top. The total cooking time should be less than 2 minutes.
Remove the pan from the heat and spoon the spinach mixture across the middle third of the omelet. Sprinkle with feta and dill. Using a spatula, fold the third of the omelet nearest the handle over the center third with the filling. Holding the handle, tilt the pan so that the omelet rolls out of it and onto a plate, seam side down.

Variations

Add diced bell peppers, onions, or mushrooms for extra flavor and texture.
Use goat cheese or mozzarella instead of feta for a different twist on the classic omelet.
Top the omelet with avocado slices, salsa, or hot sauce for a spicy kick.

Cooking Tips & Tricks

Be sure to cook the garlic and spinach over low heat to prevent burning and to allow the flavors to develop.

- Whisk the eggs and water just until blended to ensure a light and fluffy omelet.

- Use a nonstick skillet with low, sloping sides to easily flip and fold the omelet.

- Adjust the heat as needed to prevent the eggs from browning and to cook them evenly.

- Fold the omelet carefully to ensure that the filling is evenly distributed and the omelet is well-sealed.

Serving Suggestions

Serve the Spinach and Feta Cheese Omelet with a side of fresh fruit, whole grain toast, or a mixed green salad for a complete and satisfying meal.

Cooking Techniques

Be sure to cook the omelet over low heat to prevent burning and to ensure that the eggs cook evenly.

- Use a rubber spatula or wooden spoon to gently fold the eggs and create a fluffy texture.

- Allow the omelet to set before adding the filling to ensure that it holds together when folded.

Ingredient Substitutions

Use baby spinach instead of regular spinach for a milder flavor.

- Substitute dried dill for fresh dill if fresh dill is not available.

- Use olive oil or vegetable oil instead of butter for a dairy-free option.

Make Ahead Tips

Prepare the spinach and tomato mixture ahead of time and store it in the refrigerator until ready to use.

- Whisk the eggs and water the night before and store them in an airtight container in the refrigerator.

Presentation Ideas

Garnish the omelet with fresh herbs, such as parsley or chives, for a pop of color. - Serve the omelet on a colorful plate or platter for an eye-catching presentation. - Drizzle the omelet with balsamic glaze or olive oil for a finishing touch.

Pairing Recommendations

Serve the Spinach and Feta Cheese Omelet with a side of roasted potatoes or sweet potato hash for a hearty breakfast.

- Pair the omelet with a glass of freshly squeezed orange juice or a cup of hot coffee for a refreshing beverage.

Storage and Reheating Instructions

Store any leftover omelet in an airtight container in the refrigerator for up to 2 days.

- To reheat the omelet, place it in a skillet over low heat and cook until warmed through, about 2-3 minutes.

Nutrition Information

Calories per serving

Calories: 230

Carbohydrates

Total Carbohydrates: 3g

Dietary Fiber: 1g

Sugars: 1g

Fats

Total Fat: 18g

Saturated Fat: 7g

Trans Fat: 0g

Proteins

Protein: 13g

Vitamins and minerals

Vitamin A: 35%

Vitamin C: 15%

Calcium: 15%

Iron: 10%

Alergens

Contains: Dairy, Eggs

Summary

This Spinach and Feta Cheese Omelet is a nutritious and balanced meal that is rich in protein, vitamins, and minerals. It is low in carbohydrates and sugar, making it a healthy breakfast option for those looking to start their day on the right foot.

Summary

Spinach and Feta Cheese Omelet is a delicious and nutritious breakfast option that is easy to make and full of flavor. This omelet is packed with fresh ingredients and classic Mediterranean flavors, making it a satisfying and healthy meal to start your day. Enjoy this omelet with a side of fresh fruit or whole grain toast for a complete and balanced breakfast.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for a Spinach and Feta Cheese Omelet. It was many years ago when I was just a young girl, visiting my Aunt Maria in her bustling kitchen. Aunt Maria was known for her delicious and innovative recipes, and that day she was preparing a special brunch for our family.

I watched in awe as she whisked eggs in a bowl, adding a splash of milk and a sprinkle of salt and pepper. She then sautéed fresh spinach in a pan with some garlic and olive oil, until it was wilted and fragrant. Next, she crumbled some tangy feta cheese over the spinach, letting it melt slightly before pouring in the beaten eggs.

As the omelet cooked, Aunt Maria expertly folded it in half, creating a perfect golden brown package of cheesy goodness. She plated it up with a side of crispy bacon and a slice of crusty bread, and I couldn't wait to dig in.

I took my first bite of the Spinach and Feta Cheese Omelet and was instantly hooked. The creamy feta cheese paired perfectly with the earthy spinach, creating a savory and satisfying breakfast dish that I had never tasted before. I begged Aunt Maria for the recipe, and she graciously shared it with me, along with some valuable cooking tips.

Over the years, I have made Aunt Maria's Spinach and Feta Cheese Omelet countless times, tweaking it here and there to suit my own taste. I have added some diced tomatoes for a burst of freshness, or swapped out the feta cheese for creamy goat cheese for a different flavor profile. Each time I make it, I am transported back to that day in Aunt Maria's kitchen, learning from a master chef and discovering a new favorite dish.

As I grew older, I continued to collect recipes from various places and people, each one adding to my culinary repertoire. I learned to make a fragrant curry from a neighbor who had traveled to India, and a comforting chicken noodle soup from my own mother. I picked up tips and tricks from cooking shows and magazines, always eager to expand my knowledge and improve my skills in the kitchen.

But the Spinach and Feta Cheese Omelet remains one of my most cherished recipes, a reminder of my Aunt Maria and the joy of sharing a delicious meal with loved ones. I have passed the recipe down to my own children, who now make it for their own families, creating new memories and traditions of their own.

As I stand in my own kitchen now, whisking eggs and sautéing spinach just like Aunt Maria taught me, I am grateful for the gift of cooking and the connections it brings. Food has a way of bringing people together, of creating moments of joy and comfort that can last a lifetime. And for that, I will always be grateful.