Equipment
Ingredients
Egg Base
- 3 large eggs, room temperature
- 15 ml water
- 1 g kosher salt
- 1 g black pepper, freshly ground
- 10 g unsalted butter
Filling
- 30 g fresh baby spinach, washed and dried
- 30 g feta cheese, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 375 kcal
- Protein
- 24 g
- Carbohydrates
- 4 g
- Fat
- 29 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 968 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 606 mg
- Potassium
- 409 mg
- Calcium
- 269 mg
- Iron
- 3.7 mg
- Magnesium
- 49 mg
- Phosphorus
- 417 mg
- Zinc
- 3.0 mg
- Vitamin A
- 487 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 3.1 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 148 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 1.00 mg
- Niacin
- 0.6 mg
- Folate
- 139 mcg
- Water
- 175 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Crack the eggs into a small mixing bowl. Add the water, kosher salt, and black pepper. Whisk vigorously until the mixture is uniform, light in color, and slightly frothy.
Melt half of the butter in the 8-inch non-stick skillet over medium heat. Add the baby spinach and sauté briefly until just wilted. Remove the spinach to a small plate and wipe the skillet clean.
Return the skillet to medium heat and melt the remaining butter, swirling to coat the bottom and sides. Pour in the egg mixture. Let it sit undisturbed for a few seconds until the edges begin to set.
Using the silicone spatula, gently push the cooked edges toward the center, tilting the pan to allow the uncooked liquid egg to flow underneath to the hot pan surface. Repeat until the egg is mostly set but still slightly wet on top.
Arrange the wilted spinach and crumbled feta cheese over one half of the omelette. For food safety, ensure the eggs reach an internal temperature of 74°C/165°F, or use pasteurized eggs if serving to vulnerable populations.
Carefully slip the spatula under the unfilled half of the omelette and fold it completely over the filling. Slide the folded omelette onto a warmed plate and serve immediately.
Chef's Notes
- Vigorous whisking just before the eggs hit the pan incorporates air, yielding a lighter, fluffier texture.
- Using a splash of water instead of milk or cream generates steam upon hitting the hot pan, preventing the eggs from becoming dense.
- Do not salt eggs well in advance of cooking; it can draw out moisture and alter the protein structure, leading to a tougher curd.
- Wiping the skillet after cooking the spinach ensures excess moisture from the greens doesn't make your omelette watery.
Storage
Refrigerator: 1 day — Best eaten fresh. Reheating can make the eggs rubbery.
Troubleshooting
Omelette is rubbery, tough, or dry.
Cause: The heat was too high or the eggs were left in the pan too long.
Fix: Cannot be fixed.
Prevention: Cook over medium or medium-low heat, and remove the pan from the heat while the center of the eggs still looks slightly wet; carryover cooking will finish the job.
Omelette breaks apart when folding.
Cause: Eggs were stuck to the bottom of the pan, or the center was overloaded with filling.
Fix: Scramble the mixture entirely and serve as a spinach and feta scramble.
Prevention: Ensure your non-stick skillet is in good condition, preheat the pan properly before adding butter, and avoid overfilling.
Cultural Context
While the technique of folding beaten eggs originated in France, the hearty, stuffed 'diner-style' omelette is a quintessential American breakfast staple. The pairing of spinach and feta draws heavily from Mediterranean flavor profiles, popularized in the United States through Greek-American diners in the mid-20th century.
