Spinach and Feta Omelet (Printable)
Fluffy eggs filled with wilted spinach and tangy feta come together quickly for a protein-packed Mediterranean-style meal.
# What You'll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup crumbled feta cheese
04 - 1 tablespoon unsalted butter
→ Vegetables
05 - 2 cups chopped fresh baby spinach
06 - 1 small finely diced shallot
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
09 - Pinch of nutmeg
# How To Make It:
01 - Whisk eggs, milk, salt, pepper, and nutmeg in a medium bowl until fully combined.
02 - Melt butter in a nonstick skillet over medium heat. Add shallot and sauté for 1 minute until fragrant.
03 - Add spinach to skillet and cook, stirring constantly, for 1–2 minutes until wilted.
04 - Pour egg mixture over spinach. Cook undisturbed for 1–2 minutes until edges begin to set.
05 - Gently lift edges with spatula, allowing uncooked egg to flow underneath. Cook 1–2 minutes until almost set.
06 - Sprinkle crumbled feta evenly over one half of the omelet.
07 - Fold omelet in half using spatula. Cook 1 additional minute until feta is warmed through.
08 - Slide omelet onto plate and serve immediately.
# Expert Tips:
01 -
- The salty creaminess of feta against fresh spinach creates restaurant-worthy flavors in minutes
- This isn't just breakfast food—it's that perfect I-didnt-plan-dinner solution that still feels intentional
02 -
- Overworking the eggs while whisking or cooking makes them tough—gentle folds and minimal stirring keep them tender
- The omelet continues cooking after you remove it from the pan, so pull it when it looks slightly underdone rather than perfect
03 -
- Pat your spinach dry after washing to prevent watery eggs—excess moisture is the enemy of a properly set omelet
- Low and slow beats high and fast every time—rushing the heat leads to browned edges and rubbery texture