This delicious spinach and feta omelette is so versatile. The cheese provides a salty contrast to the mild leafy greens, while the egg serves as a rich and filling protein.
This recipe is super quick to whip up, making it perfect for busy mornings or a laid-back brunch. You’ll love how the flavors come together in this simple yet tasty dish—it’s a real crowd-pleaser and a great way to start your day.
Do you love adding veggies to your breakfast? Check out these omelettes: Portobello Mushroom Omelette, Mushroom Tomato Omelette, Sun-Dried Tomato Omelette
Why You’ll Love This Recipe
- Versatile: Enjoy it plain or with your favorite sides like toast or a salad.
- Healthy: Loaded with spinach and feta cheese, this omelette is both nutritious and tasty.
- Quick & Easy: You can make this omelette in just a few minutes.
Recipe Ingredients:
Ingredient Notes
- Spinach: Fresh spinach works best for this recipe. If using frozen spinach, make sure to thaw and drain it well to avoid extra moisture.
- Feta Cheese: Both block and crumbled feta work well. If you use a block, crumble it yourself for the freshest taste. Crumbled feta is convenient and saves time.
How To Make a Spinach & Feta Omelette Step by Step
Cook the spinach: In a small skillet, add one tsp of oil over medium heat. Once hot, add the fresh spinach leaves to the skillet. Season with salt and pepper and stir until the spinach wilts. Set the lightly wilted spinach aside on a plate.
Beat the eggs: Crack 2-3 eggs in a small bowl. Season with a pinch of salt and pepper and whisk eggs until well blended and air bubbles form.
Cook the eggs: Add one tbsp of butter to the skillet over medium heat and let it melt, coating the bottom evenly. Pour the egg mixture into the skillet and allow the eggs to set at the bottom and on the edges of the skillet for a few seconds.
Add the filling: Add the wilted spinach and crumbled feta cheese to one side of the eggs. Allow the eggs and filling to cook for another minute, or until the cheese has softened.
Flip the omelette: Using a rubber spatula, carefully fold the untopped half of the omelette over the filling.
Garnish and serve: Slide the omelette onto a plate and garnish with chives. Have it on its own or with some fresh greens.
Enjoy!
Recipe Tips
- Don’t Overcook: Cook the omelette just until the eggs are set. Overcooking can make it tough.
- Mix It Up: Try adding different herbs and spices to change the flavor.
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in the microwave or on the stove until warm.
Additions & Substitutions
Substitutions: If you don’t have feta cheese, you can use goat cheese or ricotta instead. If you don’t have fresh spinach, use kale or Swiss chard.
Additions: Try adding fresh herbs like parsley or dill for extra flavor.
Recipe FAQs
What can I serve with a spinach and feta omelette?
You can serve it with toast, a side salad, or even some roasted potatoes.
What other cheese can I use?
If you’re not the biggest fan of feta cheese, there are a ton of other options you can use. Ricotta cheese has a similar texture to feta cheese, but with a milder taste. You’ll still get the same creamy result, without the strong salty taste. Goat cheese is also a good alternative that would add a nice flavor to your omelette.
Should I add milk to my omelette?
No. You want to leave out any liquids while cooking your omelette and keep it simple with just eggs. Adding liquid can make your omelette tough and slimy. We’re not trying to make a frittata!
Can you reheat an omelette?
Yes! Though it is best to eat it freshly made, you can store it in an airtight container in the refrigerator for up to 3 days. Once you’re ready to eat it, heat up your omelette using one of our recommended methods.
Here are a few other omelette recipes you might enjoy!
- Spinach & Goat Cheese Omelette
- Egg Beater Omelette
- Artichoke Omelette
- Sun-Dried Tomato Omelette
- Omelette Bites
- Greek Omelette
- Omelette Recipes
Spinach & Feta Cheese Omelette
Ingredients
- 1 tsp olive oil
- 1 cup baby spinach
- 2 to 3 large eggs
- 1 tbsp unsalted butter
- ¼ cup crumbled feta
- 2 tsp chopped fresh parsley to garnish
- salt and pepper to taste
Instructions
- Heat olive oil in a small skillet or omelette pan over medium-high heat and add the spinach
- Season the spinach lightly with salt and pepper.
- Saute until the spinach is wilted; set aside.
- Beat the eggs with a whisk or a fork in a small bowl and season with salt and pepper.
- Using the same small skillet, melt the butter over medium heat and coat the bottom evenly.
- Pour the beaten eggs into the pan and let it sit for a minute until the bottom starts to firm.
- Add the sauteed spinach and the feta over one-half of the eggs and let it cook until the edges are set and the top is no longer runny.
- Using a rubber spatula, lift the edges of the omelette and slide the spatula under the untopped half of the omelette, gently flipping it over the filling.
- Carefully slide the omelette onto a plate and garnish with fresh chives.
- Serve and enjoy!
Notes
Nutrition
Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.