Go Back

Spinach Feta Omelette

This spinach feta omelette is a quick, wholesome breakfast that combines tender wilted spinach, crumbled salty feta, and fluffy eggs. The dish features a golden-brown exterior with a creamy, flavorful filling that’s both satisfying and comforting. It’s perfect for busy mornings when you want something nourishing and simple to enjoy.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh spinach roughly chopped
  • 1/4 cup feta cheese crumbled
  • 3 eggs eggs beaten lightly
  • 1 teaspoon olive oil for sautéing
  • to taste black pepper freshly ground
  • optional fresh herbs dill or parsley, chopped

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Small mixing bowl
  • Knife

Method
 

  1. Gather all your ingredients: chopped spinach, crumbled feta, beaten eggs, olive oil, and seasonings.
  2. Heat a non-stick skillet over medium-low heat and add a teaspoon of olive oil. Once it shimmers and smells fragrant, add the chopped spinach.
  3. Sauté the spinach for 1-2 minutes, stirring gently until it wilts and turns a vibrant dark green. Remove from heat and push to one side of the pan.
  4. Crumble the feta cheese into the empty side of the skillet, allowing it to warm slightly and soften for about 30 seconds.
  5. In a small bowl, pour the beaten eggs and give them a quick whisk until just smooth and slightly frothy.
  6. Pour the eggs evenly into the skillet, covering the spinach and feta mixture. Let cook undisturbed for about 1-2 minutes, until the edges start to set and turn golden brown.
  7. Gently lift the edges of the omelette with a silicone spatula and tilt the pan to let the uncooked eggs flow underneath. Continue cooking for another minute until mostly set but still slightly moist on top.
  8. Carefully fold the omelette in half using the spatula, pressing gently to seal the filling inside. Cook for an additional 30 seconds, then slide onto a plate.
  9. Let the omelette rest for about 1 minute, allowing the flavors to meld and the inside to finish cooking. Garnish with chopped herbs if desired, and serve warm.

Notes

Feel free to add herbs like dill or parsley for extra freshness. Use mature spinach for more bite, or substitute with kale or chard if you like. For a dairy-free version, swap feta with crumbled tofu or vegan cheese.