Spinach Feta Omelet (Printable)
Savory Mediterranean omelet with tender spinach and creamy feta cheese, ready in under 20 minutes.
# What You'll Need:
→ Eggs and Dairy
01 - 4 large eggs
02 - 1/4 cup milk (optional, for fluffiness)
03 - 1/4 cup feta cheese, crumbled
04 - 1 tbsp unsalted butter or olive oil
→ Vegetables
05 - 1 cup fresh spinach, roughly chopped
06 - 1 small shallot or 1/4 onion, finely diced
→ Seasonings
07 - 1/4 tsp salt
08 - 1/8 tsp black pepper
09 - Pinch of nutmeg (optional)
# How to Prepare:
01 - Whisk together the eggs, milk, salt, black pepper, and nutmeg until well combined and smooth.
02 - Heat butter or olive oil in a nonstick skillet over medium heat. Add the shallot or onion and sauté until translucent, about 1–2 minutes.
03 - Add the chopped spinach to the skillet and cook, stirring constantly, until wilted, about 1 minute.
04 - Pour the egg mixture into the skillet, tilting the pan to distribute evenly over the spinach and aromatics.
05 - Cook undisturbed for 2–3 minutes until the edges begin to set. Use a spatula to gently lift the edges, letting any uncooked egg flow underneath.
06 - Sprinkle crumbled feta evenly over one half of the omelet.
07 - When the eggs are mostly set but the top is slightly runny, fold the omelet in half. Cook for another 30 seconds, then slide onto a plate.
08 - Serve immediately, garnished with extra feta or fresh herbs if desired.
# Expert Advice:
01 -
- It comes together in under 20 minutes but tastes like something from a breakfast café
- The spinach wilts into sweet submission while feta brings just the right salty punch
02 -
- A truly nonstick skillet makes the difference between a confident fold and a broken mess
- Lifting the edges early prevents the bottom from overcooking while the top remains runny
03 -
- Pre-wilt your spinach in the microwave for 30 seconds if you want to skip the stovetop step
- Grate your own nutmeg fresh instead of using pre-ground for exponentially better flavor