The Perfect Spinach & Feta Omelette, Fast !

Ingredients

• 2 cups Fresh Spinach (washed and roughly chopped)
• 4 Large Eggs (room temperature)
• 0.25 cup Feta Cheese (crumbled)
• 0.25 cup Cheddar Cheese (shredded, sharp)
• 1 clove Garlic (minced)
• 1 tablespoon Fresh Parsley (chopped)
• 1 tablespoon Irish Butter (unsalted, cut into small pieces)
• 0.25 teaspoon Salt (to taste)
• 0.125 teaspoon Black Pepper (freshly ground)

Instructions

1. Prep Ingredients

   Wash and roughly chop the spinach, mince the garlic, chop the parsley, crumble the feta and shred the cheddar. Crack the eggs into a mixing bowl and whisk until uniform.

   Time: PT3M

2. Melt Butter & Sauté Aromatics

   Heat the skillet over medium heat. Add the Irish butter and let it melt, then add the minced garlic and chopped parsley. Sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

3. Cook Spinach

   Add the chopped spinach to the skillet. Toss continuously and cook until wilted, about 2 minutes. Season with a pinch of salt and pepper.

   Time: PT2M

   Temperature: Medium heat

4. Add Eggs

   Pour the whisked eggs over the wilted spinach. Let them sit undisturbed for 20 seconds, then gently stir with the spatula to create soft curds.

   Time: PT2M

   Temperature: Medium heat

5. Incorporate Cheeses

   Sprinkle the crumbled feta and shredded cheddar evenly over the egg‑spinach mixture. Allow the cheese to melt, about 1 minute.

   Time: PT1M

   Temperature: Medium heat

6. Flip Twice

   Using the spatula, carefully fold the skillet contents over itself, then flip the entire mixture once more so both sides are lightly browned and set. Cook an additional 30 seconds per side.

   Time: PT1M

   Temperature: Medium heat

7. Finish & Serve

   Remove the skillet from heat. Transfer the breakfast scramble to plates, garnish with a few extra parsley leaves if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

610

Protein

34g

Carbohydrates

8g

Fat

44g

Fiber

3g