Spinach and Feta omelette
Omelette’s are such a great way to start the day. A wonderful source of protein and healthy fats as well as B vitamins. Sometimes I like to grate some cheese onto the omelette while it is still cooking and then close it, cooking for a few minutes before flipping and cooking on the other side, allowing just enough heat to penetrate through to slightly warm the cheese. Resulting in a gooey, oozy cheesy omelette! But that is not today’s recipe.
Today’s recipe is probably one that is prolific on the internet, but this is my take on it.
Step 1: You need to make a basic bechamel sauce (butter, flour and milk). I use corn flour to make it gluten free. At the end of making my sauce, I add a smidgen of nutmeg to it. I only add the nutmeg in this case because nutmeg goes so well with spinach.
Step 2: Next to you need to boil your spinach for about 5-7 minutes. Drain it and squeeze the excess water out. I do this by pressing the back of a spoon or potato masher onto the spinach while still draining in the colander.
Step 3: Once your spinach is cooked and drained, add it to the bechamel sauce, stirring to make sure it is fully incorporated.
Step 4: Crack two or three eggs into a bowl and whisk together.
Step 5: Pour a little bit of olive oil into your pan and heat it on high for about a minute or two. once the oil is hot, turn the pan down to medium high. Add the whisked eggs to the pan, rotating the pan so that the egg fills the bottom.
Step 6: At this stage, I sprinkle over salt and pepper and a dash of turmeric and smoked paprika. I love both this flavors so much and it helps to cut through the richness of the sauce.
Step 7: Once the omelette is almost cooked (the center will be slightly jiggly still) I flip it. Then I add the creamed spinach in a straight line across the omelette, a few centimeters away from the edge (but not in the middle) I then sprinkle over some feta cheese and close the omelette. I give it about 30 seconds and then remove from the pan.
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