027 / 75 · Use the Small Fridge Well
Spinach and Feta Omelette Sandwiches
2 omelette sandwiches · Active 15 min · Total 23 min
Print recipe · PDFA thin spinach-and-feta omelette folds neatly into toasted bread for a breakfast or quick supper. The spinach is wilted and squeezed before mixing with the eggs so the sandwich does not leak green water. Cook two small omelettes rather than one thick one that is difficult to fold in a small skillet.
Toast before the eggs
Start with the bread while the pan is clean and dry. Set it aside, then wilt the spinach in the same pan with a teaspoon of water. Press moisture from the leaves and chop them. This sequence uses one cooking surface without leaving the eggs waiting while the bread is still pale.
A gentle omelette holds together
Beat the eggs evenly and divide the spinach and feta between two batches. Medium-low heat lets the surface set before the underside gets tough. Fold each omelette once the eggs are set and reach 160°F/71°C. A lid helps finish the top. Serve immediately, or cool promptly and keep chilled if making a later sandwich. Toast is best fresh, so for a planned cold meal consider leaving the bread untoasted until eating.
Ingredients
- 4 slices sturdy bread (160 g)
- 3 oz baby spinach (85 g)
- 4 large eggs
- 2 oz feta, crumbled (55 g)
- 2 teaspoons olive oil (10 ml)
- 1/4 teaspoon black pepper
Set out
8-inch nonstick skillet with lid, Mixing bowl, Spatula
Allergens
Wheat, Egg, Milk. Check labels and substitutions.
Make it
- Toast bread in the dry skillet over medium heat, about 1 minute per side. Set aside.
- Add spinach with 1 teaspoon water, cover for 1 minute, then stir until wilted. Press out liquid, chop and let cool briefly.
- Beat eggs with pepper and fold in spinach and feta. Heat 1 teaspoon oil over medium-low heat. Add half the mixture, spread thinly and cook covered for 2–3 minutes until set and 160°F/71°C. Fold in half.
- Repeat with remaining oil and egg mixture. Put each folded omelette between two toast slices and serve immediately.
Stabilize the board
A damp cloth under a small chopping board keeps it from sliding while trimming bread or cutting the finished sandwich. Keep the cloth away from the heat source.
A useful detail
Feta usually provides enough salt; taste another small piece of the cheese before deciding to add any.
Another way
- Use 2 oz (55 g) grated cheddar instead of feta.
- Add 1 tablespoon chopped dill to the egg mixture.
Keep it well
Refrigerate any cooked omelette within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Keep bread separate if storing. Reheat omelette to 165°F/74°C or eat cold while kept properly chilled.