Spinach Feta Omelet

Step-by-step cooking mode

Make it happen

1. 1

   Whisk the eggs

   2 minutes

   Whisk eggs with a pinch of salt and pepper until the yolks and whites are completely combined.

   Use now

   3 large eggs, a pinch of salt, and black pepper to taste.

   Cook until

   Whisk until no streaks of white remain; this gives a tender, even omelet.

2. 2

   Wilt the greens

   1 minute

   Melt butter in a nonstick skillet and cook spinach for 30 seconds, just until tender.

   Use now

   1 teaspoon butter and 1 cup baby spinach.

   Cook until

   Melt butter over medium-low heat and wilt spinach only until it collapses.

3. 3

   Cook low and slow

   3–4 minutes

   Add eggs and gently push the cooked edges toward the center as the omelet sets.

   Use now

   The whisked eggs.

   Cook until

   Pour in eggs and gently pull set edges toward the center; keep the heat low so the base stays soft.

4. 4

   Fold and serve

   1–2 minutes

   Sprinkle feta over one side, fold the omelet, and rest for one minute before serving.

   Use now

   1/4 cup crumbled feta.

   Cook until

   Scatter feta over one half when the top is barely set, fold, and rest for 1 minute before sliding onto a plate.