Spinach and Feta Omelette Soufflé Spinach and Feta Omelette Soufflé

Photography: Jeff Coulson

This super-fluffy omelette is an easy dinner option when paired with a leafy salad. Though it might seem fussy to beat the whites separately, it's well worth the effort. The extra volume gives the dish a light, airy texture you won't get from beating whole eggs.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2014



In ovenproof nonstick skillet, melt 2 tsp of the butter over medium heat; cook spinach and green onions, stirring occasionally, until spinach is wilted, about 3 minutes. Scrape into bowl; let cool slightly. Stir in egg yolks, feta cheese, pepper and salt.

In bowl, beat egg whites until stiff peaks form; fold into egg yolk mixture.

Add remaining butter to pan; melt over medium-low heat. Scrape in egg mixture, smoothing top; cook for 5 minutes. Transfer to 425 F (220 C) oven; bake until top is dry and springs back when touched, 12 to 15 minutes.

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 287 mg
  • Sugars 1 g
  • Protein 9 g
  • Calories 147.0
  • Total fat 11 g
  • Cholesterol 245 mg
  • Saturated fat 5 g
  • Total carbohydrate 2 g


  • Iron 11.0
  • Folate 28.0
  • Calcium 9.0
  • Vitamin A 31.0
  • Vitamin C 3.0
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Breakfast & Smoothies

Spinach and Feta Omelette Soufflé