Folded Spinach and Feta Omelet with Avocado
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 recipe (low-carb), ready in about 13 minutes, pairs large eggs, fresh spinach, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.
Ingredients
- 2 large eggs
- 1/4 cup, chopped fresh spinach
- 2 tbsp, crumbled feta cheese
- 1/2, sliced avocado
- 1 tsp olive oil
- pinch salt
- pinch black pepper
Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tsp olive oil in a non-stick skillet over medium-low heat until shimmering.
- Step 2: Add 1/4 cup chopped spinach and cook for 1 minute until wilted, then stir in 2 tbsp crumbled feta until melted.
- 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.
- Step 4: Gently fold the omelet in half, transfer to a plate, and top with 1/2 sliced avocado.
