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Spanakopita Omelet - Lectin Free, Paleo, Keto Recipe

A quick, healthy omelet that's just bursting with the fresh flavors of spanakopita.

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1

Ingredients

  • 1 tbsp butter, divided
  • 1 clove garlic, minced
  • 1/4 cup minced white onion or scallions
  • 2 cups spinach, chopped Or sub 1 cup frozen spinach
  • 1 cup parsley, chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 eggs
  • salt & Pepper, to taste
  • 1 tbsp feta cheese
  • 1 cup arugula, dressed in 1 tsp of olive oil optional, to serve on the side

Instructions

  1. To prepare spinach filling: 

    Take 1/2 tbsp of butter and melt over medium-high heat. Add in minced garlic and onion (or green onion) and stir until translucent and fragrant. 

  2. Add spinach, parsley, oregano and thyme. Cook until liquid from spinach and parsley is mostly evaporated - about 3-4 minutes. Season with a pinch of salt and pepper (some brands of feta cheese can be quite salty, so use your best judgement.

  3. Place the filling in a separate bowl and set aside.

  4. To make the omelet, crack 2 eggs in a bowl and season with a pinch of salt and pepper. Whisk eggs.

  5. Add remaining butter to pan and melt over medium high heat. Pour in eggs and swirl pan, pushing edges with a rubber spatula so the egg continues to cook. 

  6. Once omelet is mostly set, flip. Top egg with spinach filling and sprinkle on a tablespoon of feta cheese. Fold and continue to cook until egg is set.