This Spinach and Feta Omelet is a quick, protein-packed breakfast that’s both delicious and nutritious. Made with fresh spinach, creamy feta cheese, and fluffy eggs, this easy omelet is perfect for busy mornings or a light brunch. It’s simple, flavorful, and ready in minutes!
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 10 minutes.
- Healthy & Nutritious – Packed with protein, vitamins, and minerals.
- Low-Carb & Keto-Friendly – Great for those watching their carbs.
- Deliciously Creamy – The feta cheese adds a tangy, rich flavor.
- Customizable – Add other veggies or proteins to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Fresh spinach (chopped)
- Feta cheese (crumbled)
- Butter or olive oil
- Salt & pepper
- Garlic powder (optional)
- Red pepper flakes (optional, for spice)
Directions
Step 1: Prep the Ingredients
- Beat the eggs in a bowl and season with salt, pepper, and garlic powder (if using).
Step 2: Cook the Spinach
- Heat a non-stick pan over medium heat. Add butter or olive oil.
- Sauté the spinach for 1-2 minutes until wilted. Remove from pan and set aside.
Step 3: Cook the Omelet
- Pour the beaten eggs into the pan, tilting to spread evenly.
- Cook until the edges start to set, then gently lift and let uncooked egg flow underneath.
Step 4: Add Fillings & Fold
- Sprinkle feta cheese and cooked spinach over one side of the omelet.
- Fold the omelet in half and cook for another 30 seconds.
Step 5: Serve & Enjoy
- Slide onto a plate and top with extra feta or red pepper flakes if desired.
Servings and Timing
- Servings: 1 omelet
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations
- Greek Omelet – Add diced tomatoes, olives, and red onions.
- Protein Boost – Add shredded chicken or smoked salmon.
- Cheesy Twist – Mix in shredded mozzarella or Parmesan.
- Spicy Kick – Add jalapeños or sriracha for extra heat.
- Vegan Option – Use a tofu scramble instead of eggs and dairy-free feta.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 2 days.
- Reheating: Warm in a pan over low heat or microwave for 30 seconds.
- Freezing: Not recommended, as eggs can become rubbery.
FAQs
Can I use frozen spinach?
Yes! Thaw and drain excess water before adding to the pan.
What’s the best pan to use?
A non-stick skillet works best for easy flipping.
Can I use egg whites instead?
Yes! Replace whole eggs with 4 egg whites for a lighter version.
How do I make my omelet extra fluffy?
Whisk the eggs well and cook over medium-low heat for a soft texture.
Can I meal prep omelets?
Omelets are best fresh, but you can pre-chop ingredients for quicker prep.
What goes well with this omelet?
Toast, avocado, or a side of roasted potatoes pair well.
How do I prevent my omelet from breaking?
Use a spatula to gently fold and cook over medium heat.
Can I add more veggies?
Absolutely! Mushrooms, bell peppers, or zucchini work great.
What’s a good feta substitute?
Goat cheese or ricotta make excellent alternatives.
Can I cook this in the oven?
Yes! Pour the egg mixture into a greased oven-safe pan and bake at 350°F for 10 minutes.
Conclusion
This Spinach and Feta Omelet is a simple yet flavorful breakfast packed with nutrients and creamy goodness. Whether you enjoy it as is or customize it with your favorite ingredients, it’s a fantastic way to start the day. Try it today and enjoy a quick, healthy meal!
PrintSpinach and Feta Omelet
This Spinach and Feta Omelet is light, fluffy, and packed with flavor! Fresh spinach and creamy feta cheese make this a quick and nutritious breakfast that’s ready in minutes. Serve it with toast, avocado, or fresh fruit for a complete meal!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 omelet 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Ingredients
- 2 large eggs
- 1 tbsp milk (optional, for fluffier eggs)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup fresh spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1 tsp olive oil or butter
- 1 tbsp onion, finely chopped (optional)
- 1/4 tsp red pepper flakes (optional, for heat)
Instructions
-
Whisk the Eggs:
- In a small bowl, whisk together eggs, milk (if using), salt, and black pepper until smooth.
-
Sauté the Spinach:
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Add onion (if using) and cook for 1 minute until softened.
- Add spinach and sauté for 30 seconds to 1 minute, until wilted. Remove from pan and set aside.
-
Cook the Omelet:
- Pour the whisked eggs into the pan, tilting to spread evenly.
- Cook for 2-3 minutes, gently lifting the edges with a spatula to let uncooked egg flow underneath.
-
Add the Filling & Fold:
- Sprinkle sautéed spinach and crumbled feta cheese over half of the omelet.
- Carefully fold the omelet in half and cook for another 30 seconds to 1 minute until set.
-
Serve & Enjoy:
- Transfer to a plate and serve warm. Garnish with extra feta or red pepper flakes if desired.
Notes
- For extra protein, add cooked chicken, turkey, or smoked salmon.
- Use frozen spinach if fresh isn’t available—just thaw and drain well before adding.
- Want a bigger omelet? Use 3 eggs instead of 2 for a heartier meal.