Whenever I order an omelet out at a restaurant my go to is a spinach and feta omelet. It is a classic and one of my all time favorites. One day I had a hankering for this omelet when I was at home, but did not have spinach. I did have arugula. I thought why not? Luckily my experiment came out great! I may actually like this version better. Arugula has a spice to it that I love. It wilts just as easily as spinach and is a nice compliment to the salty feta.
I always add a splash of water to my eggs when I make omelets. I once saw on a cooking show that if you add a bit of water to the eggs, it steams while the omelets cook, making them more fluffy. I do not know if that is true, but I always do it and my omelets are super fluffy 🙂
When ordering eggs at a diner they are often made with three whole eggs and cooked in a lot of oil and butter. Yes, it is delicious, but not the most healthy for you. When you make eggs at home you can control the amount of fat and salt you use so you can feel better about eating them more often. I also always try to use one whole egg and one egg white per serving to cut down on the fat and cholesterol without sacrificing taste, color or texture. This recipe can easily be halved to make it for one or doubled and tripled to make it for a crowd.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: 2 servings
While the arugula is cooking beat the eggs with the salt, pepper and one tablespoon of water.
Lower the heat to medium-low. Cook the eggs until the edges start to firm up. Loosen the edges of the eggs with a rubber spatula and tilt the skillet to let the uncooked egg run underneath. Once the bottom is firm carefully place the spatula under the egg and flip the omelet.
If you do not think the egg will flip easily you can place the eggs under the broiler until the top is firm (about 3 to 5 minutes). This is my trick to perfect omelets every time!
Sprinkle the feta crumbles onto half of the egg.
Flip the egg on top of itself to fold in half. Cut the egg in half and serve.