Keto Spinach and Feta Omelet
This keto spinach and feta omelet is packed with bacon, spinach, and creamy feta cheese. It makes a filling low-carb breakfast that comes together in one pan.
Ingredients
- Eggs: Use fresh eggs for the best omelet. Fresh eggs have firmer whites and yolks, which helps create a more cohesive omelet with a better texture.
- Heavy Cream: Heavy cream adds richness and helps create a softer omelet. Use heavy cream or a cream with a fat content of at least 30 percent. In some countries this is called double cream.
- Bacon: The bacon adds flavor and provides the fat used to cook the spinach. Cook it in a cold pan so the fat renders out gradually. If you’d prefer not to use bacon, start the recipe with a little butter, ghee, avocado oil, or another cooking fat instead.
- Baby Spinach: Baby spinach wilts quickly and adds color and freshness to the omelet. If you don’t like spinach, mushrooms, bell peppers, or other vegetables can be used instead.
- Feta Cheese: Feta adds a creamy, salty flavor that works well with the spinach and bacon. You can substitute almost any cheese you enjoy, such as cheddar, mozzarella, goat cheese, or Gruyère.
- Butter: Butter adds extra richness.
- Dried Oregano: Oregano adds a subtle Mediterranean flavor that pairs well with the feta cheese.
- Red Chili Flakes: Optional, but they add a little heat and contrast to the omelet.
- Salt and Black Pepper: Season the eggs lightly, keeping in mind that feta and bacon both add salt to the dish.
Expert Tips
Start the Bacon in a Cold Pan
Place the bacon into a cold pan before turning on the heat. As the temperature rises gradually, the fat renders out more effectively. The rendered bacon fat is then used to cook the spinach and eggs, adding plenty of flavor to the spinach.
Cover the Pan to Help the Eggs Set
Using a lid traps heat inside the pan, helping the top of the omelet cook through without needing to flip it. This is especially useful when making thicker omelets with plenty of filling.
Storage and Leftovers
This omelet is best eaten fresh while the eggs are soft and the bacon still has some texture. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a non-stick pan over low heat until warmed through. You can also use the microwave in short intervals, but take care not to overheat it as the eggs can become rubbery.
More Recipes You May Like:
- Bacon & Cheese Omelet
- Ham and Mushroom Omelet
- Omelet (Indian Style)
- Masala Omelet Frittata
- Nandu Crab Omelet
Keto Spinach and Feta Omelet
Ingredients
- 10 g butter 2 tsp
- 3 eggs
- 2 rashers bacon
- 50 g feta cheese ⅓ cup
- 100 g baby spinach
- 20 ml heavy cream 1 Tbsp + 1 tsp
- ½ tsp dried oregano
- ¼ tsp red chilli flakes optional
- Salt and pepper to taste
Instructions
- Crack the eggs into a bowl. Add the heavy cream, dried oregano, salt, and black pepper, then whisk until well combined.
- Place the bacon into a cold sauté pan and set over medium heat. Cook until the fat renders and the bacon is cooked to your liking. Remove the bacon from the pan, set aside, then chop.
- Add the spinach to the residual bacon fat and cook until just wilted. Season lightly with salt, then add the butter and mix until melted and combined.
- Pour the egg mixture into the pan, tilting slightly so it spreads evenly. Reduce the heat to low.
- Crumble the feta cheese over the eggs and scatter the chopped bacon on top. Cover with a lid and cook gently for about 4 minutes, until the eggs are set through.
- Remove from the heat, sprinkle with red chili flakes if using, and serve immediately.
Didn’t have any spinach, used mushrooms instead. It was delicious!
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