Shrimp, Spinach, And Feta Omelet Recipe
Gulf shrimp, spinach, feta
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Ingredients
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Omelet base
Filling
Finishing (optional)
Method
Omelet base
- 1
Beat eggs
In a medium bowl, crack 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy.
- 2
Prepare pan
Place a nonstick skillet (8–10-inch) over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Allow butter to melt and foam but not brown; tilt the pan so butter coats the surface evenly.
Filling
- 3
Season and cook shrimp
Pat 6 shrimp dry with paper towel. Toss with 1/4 teaspoon kosher salt, 1 teaspoon minced garlic, and 1 teaspoon lemon juice. When butter is melted and pan is hot (but not smoking), push it to one side and add the seasoned shrimp. Sear shrimp 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Leave any pan juices.
- 4
Sauté spinach and scallion
In the same skillet over medium heat, add the packed 1 cup baby spinach and the thinly sliced scallion (white and green parts). If skillet seems dry, add a light drizzle (about 1/2 tsp) of olive oil or a small knob of butter. Sauté, stirring, until spinach wilts, about 1–2 minutes. Sprinkle 1/8 teaspoon red pepper flakes over spinach while cooking. Transfer wilted spinach and scallion to the plate with shrimp; spread evenly so remaining pan juices stay in skillet.
- 5
Assemble filling
Chop the cooked shrimp roughly into bite-sized pieces if desired. Return shrimp and spinach mixture to a small bowl and fold in 1/4 cup crumbled feta cheese. Adjust seasoning with a pinch of salt and pepper if needed (remember feta is salty).
Omelet assembly and finish
- 6
Cook the omelet
Reduce heat to medium-low. Pour the beaten egg mixture into the hot, lightly buttered skillet and let it sit undisturbed for about 15–20 seconds until edges begin to set. Using a spatula, gently pull the edges toward the center while tilting the skillet so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly glossy, about 1–2 minutes total.
- 7
Add filling and fold
Spoon the shrimp, spinach, and feta filling onto one half of the omelet in an even layer. Let it warm for 20–30 seconds, then use a spatula to fold the other half of the omelet over the filling. Press gently and cook another 15–30 seconds to melt the feta slightly and finish cooking through without overcooking.
- 8