American · Dinner
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.
$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
685Calories
22gProtein
52gFat
38gCarbs
5gSugar
8gFiber
680mgSodium
186mgChol
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Instructions
1
Prep
Halve both avocados, remove stones, slice. Dice tomatoes. Thinly slice red onion. Crumble feta. Crush garlic cloves. Halve lemon. Pick and finely chop dill. Whisk 6 eggs with 0.5 tsp salt in a bowl.
2
Toast
Brush both sourdough slices with 2 tbsp olive oil, rub one side of each with garlic. Toast in a dry skillet over medium 60 seconds per side until golden. Remove to a plate.
3
Saute
Wipe skillet, melt 10g butter over medium 30 seconds. Add spinach with red pepper flakes and pinch of salt, wilt 2 minutes until tender. Transfer to a plate.
4
Build
Make 2 omelettes in sequence. For each: melt 5g butter in skillet over medium-low 30 seconds. Pour half the whisked eggs (3 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. Slide onto a plate and repeat with remaining eggs and fillings.
5
Finish
While omelettes cook, toss avocado, tomato, red onion, remaining dill, remaining 2 tbsp olive oil, lemon juice, 0.5 tsp salt, and black pepper in a bowl for salad.
6
Plate
Slide each folded omelette onto a plate. Set half the avocado-tomato salad and one toasted sourdough slice alongside each. Rest lemon half on the rim of one plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 free-range eggs
- 160g (5.6 oz) fresh baby spinach
- 80g (2.8 oz) feta cheese
- 2 medium ripe avocados
- 300g (10.6 oz) ripe tomato
- 2 thick slices sourdough bread
- 60g (2.1 oz) red onion
- 2 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 20g (0.7 oz) unsalted butter
- 1 medium lemon
- 20g (small handful) fresh dill
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp red pepper flakes