Ingredients
Omelette Base
- 3 eggs
- Salt & pepper, to taste
- ½ tsp butter
Fillings
- 1 cup spinach (or greens of choice)
- 1 Tablespoon sun-dried tomatoes (chopped or sliced)
- 1 Tablespoon feta cheese
Instructions
- Whip the Eggs: In a small bowl, beat the eggs thoroughly until well combined. Season the mixture with a pinch of salt and pepper to taste.
- Cook the Eggs: Heat butter in an 8-inch nonstick skillet over medium heat. Pour in the egg mixture and stir gently with a spatula until curds start forming. Then, evenly spread the eggs in the pan and reduce heat to low. Let the eggs cook undisturbed until mostly set but still slightly moist on top.
- Add Fillings and Fold: Sprinkle the spinach, sun-dried tomatoes, and feta cheese evenly over one half of the omelette. Carefully fold the omelette in half to cover the fillings.
- Serve: Transfer the folded omelette to a plate. Optionally, top with sriracha for a spicy kick and serve immediately. Pair it with toasted whole-grain bread if desired for a complete meal.
Notes
- Use fresh spinach or substitute with kale or arugula for varied greens.
- Sun-dried tomatoes add a sweet and tangy depth; consider rehydrating if very dry.
- Feta cheese offers a salty, creamy contrast but can be replaced with goat cheese or shredded mozzarella.
- Adjust seasoning to taste; a dash of herbs like oregano or basil can complement the flavors.
- For a dairy-free option, omit butter and feta or substitute with plant-based alternatives.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
