Folded Spinach and Feta Omelet with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-rich breakfast featuring fluffy eggs folded with wilted spinach and feta, topped with creamy avocado slices for balanced fats. This american-inspired keto (low-carb) ready in about 13 minutes pairs large eggs, chopped fresh spinach, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 157 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 8 min Serves 2 American cuisine 157 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tsp olive oil in a non-stick skillet over medium-low heat until shimmering.
  2. Step 2: Add 1/4 cup chopped spinach and cook for 1 minute until wilted, then stir in 2 tbsp crumbled feta until melted.
  3. Step 3: Crack 2 large eggs into the skillet, season with a pinch of salt and a pinch of black pepper, and cook for 2-3 minutes until whites set but yolks remain slightly runny.
  4. Step 4: Gently fold the omelet in half, transfer to a plate, and top with 1/2 sliced avocado.

Frequently asked questions

How long does Folded Spinach and Feta Omelet with Avocado take to make?

Total time is about 13 minutes (5 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Folded Spinach and Feta Omelet with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Folded Spinach and Feta Omelet with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Folded Spinach and Feta Omelet with Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Folded Spinach and Feta Omelet with Avocado low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes