Spinach, feta & olive omelet – Is it breakfast, brunch, or lunch? This omelet is perfect for any meal. So simple yet flavorful and good for you, too! With spinach, Kalamata olives, feta crumbles, and ghee, your body will be as pleased as your tastebuds.
Spinach, Feta & Olive Omelet
1 tsp ghee (divided)
1-1/2 cups baby spinach
Sea salt & black pepper (to taste)
2 tbsp pitted Kalamata olives
2 tbsp Feta cheese (crumbled)
2 tbsp Parsley (optional, finely chopped, for topping)
- In a non-stick skillet over medium heat, add half the ghee. Once melted, add the spinach and cook until just wilted. Remove and set aside.
- In a bowl, mix together eggs, sea salt, and black pepper. Whisk until frothy.
- Add the remaining ghee to the skillet. Pour the egg mixture into the skillet and let it cook until almost set. Place the spinach, olives, and feta cheese on one half of the omelet and then fold the other half over on top. Remove from the heat and transfer onto a plate. Garnish with parsley, if using, and enjoy!
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