Perfect Spinach & Feta Omelet

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5 from 107 votes

Perfect Spinach & Feta Omelet

15 minutes
Calories 150kcal


  • 3 large eggs (free-range or organic)
  • 1 clove garlic
  • 1 cup white mushrooms (free-range or organic)
  • 3 cups spinach (free-range or organic)
  • 1/3 cup feta cheese (free-range or organic)
  • 2 tablespoons ghee (free-range or organic)


  • First, prepare the filling.
  • Peel and finely dice the garlic and place on a pan greased with a tablespoon of ghee.
  • Season with salt and cook over a medium-high heat for just a minute until fragrant.
  • Add the sliced mushrooms and cook for 5 minutes until lightly browned stirring occasionally.
  • Add the spinach and cook until wilted for just a minute or two (squeeze out the water if using frozen and thawed spinach).
  • Take off the heat and place in a bowl.
  • Discard the excess liquids before using the pan for cooking the omelet.
  • Crack the eggs into a bowl and mix using a fork.
  • Season with salt and pepper to taste.
  • Pour the eggs evenly in a hot pan greased with a tablespoon of ghee.
  • Use a spatula to bring in the egg from the sides towards to centre for the first 30 seconds.
  • Tilt the pan as needed to cover it with the eggs.
  • Lower the heat and cook for another minute.
  • Don't rush it and don't try to cook it fast or the omelet will end up being too crispy and dry.
  • The desired texture should be soft and fluffy.
  • When the top is almost cooked, add the spinach and mushroom topping and crumbled feta.
  • ¬†Enjoy!


Calories: 150kcal

Originally posted 2019-02-20 17:39:51.

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