Spinach and Feta Omelet for One
This vegetarian omelet is chock-full of iron, calcium, folate, and vitamins A, C, and K.
Serves: 1Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3 large eggs
- ¼ tsp. salt, divided
- 2 Tbsp. olive oil, divided
- ½ red onion, sliced thin
- 1 cup chopped baby spinach leaves
- ½ oz. feta cheese, crumbled
- Whisk the eggs and ⅛ teaspoon of salt in a small bowl; set aside.
- Heat an omelet pan over medium-low heat; add 1 tablespoon of olive oil, the sliced onions, and the remaining ⅛ teaspoon salt. Cook slowly, stirring occasionally for 3–5 minutes until the onions are soft and translucent. Add the remaining olive oil and the spinach leaves; cook for another 2–3 minutes or until the spinach is wilted. Remove from skillet.
- Turn the heat down to low. Pour the eggs into the now-empty pan and swirl to coat. Cover the pan and allow the eggs to cook for 3–4 minutes or until they are solid and almost cooked through. Carefully slip the spatula underneath the omelet, tip the skillet to loosen it, and gently flip it over.
- Add vegetables back on top of eggs, sprinkle with the feta and cover for 2 minutes or until the cheese melts. Fold the omelet in half and serve immediately.