California Spinach Feta Omelette Plate
California weeknight tradition reading a soft-set 3-egg omelette folded over sauteed spinach, feta, and dill, plated with a quick avocado tomato salad and a slice of toasted sourdough for the West Coast 20-minute dinner of bright fresh protein.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve avocados, remove stones, slice. Dice tomatoes. Thinly slice red onions. Crumble feta. Crush garlic cloves. Halve lemons. Pick and finely chop dill. Whisk 6 eggs with 0.5 tsp salt in a bowl.
Toast
Brush sourdough slices with 2 tbsp olive oil, rub one side of each with garlic. Toast in a large skillet over medium 60 seconds per side until golden. Remove to a plate.
Saute
Wipe skillet, melt 10g butter over medium 30 seconds. Add spinach with red pepper flakes and a pinch of salt, wilt 90 seconds until tender. Transfer to a plate.
Build
Melt remaining 10g butter in skillet over medium-low 30 seconds. Pour half the whisked eggs in, tilt to coat. Drag spatula across surface 60 seconds until soft-set with no liquid. Scatter half the wilted spinach, half the feta, and half the dill across one half, fold over. Transfer to a plate. Repeat with remaining eggs and fillings in the same skillet.
Finish
While omelettes cook, toss avocados, tomatoes, red onions, remaining dill, remaining 2 tbsp olive oil, lemon juice from both halves, 0.5 tsp salt, and black pepper in a bowl for salad.
Plate
Slide folded omelettes onto two plates. Set avocado-tomato salad and toasted sourdough alongside each. Rest a lemon half on the rim of each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.