Savory Spinach and Feta Omelette

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10 minTotal time
easyDifficulty
320kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Fresh spinach An equal amount of chopped baby kale, cooked until tender
  • Feta cheese An equal amount of crumbled goat cheese
  • Milk An equal amount of water

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein19 g
Carbohydrates4 g
Fat25 g

Fiber 1 g · Sugar 2 g · Sodium 570 mg

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This delightful omelette combines the richness of eggs with the bold flavors of spinach and feta cheese, creating a nutritious and satisfying main dish. Perfect for breakfast or a light dinner!

Main Dish

Steps

  1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  2. Heat olive oil in a non-stick skillet over medium heat.
  3. Add the chopped spinach and sauté for about 1-2 minutes until wilted.
  4. Pour the egg mixture over the spinach, tilting the pan to spread it evenly.
  5. Cook for 2-3 minutes until the edges start to set, then sprinkle feta cheese on top.
  6. Carefully fold the omelette in half and cook for another minute until fully set.
  7. Slide the omelette onto a plate and serve hot.

Tips for Savory Spinach and Feta Omelette

  • A tender omelette should look softly set with a slight sheen in the center; cooking until dry can make the eggs rubbery.
  • Use a small non-stick skillet so the egg layer stays thick enough to fold without tearing.
  • Crumble feta into small pieces for more even distribution and easier folding.

Drink pairing

A crisp, dry rosé
Its fresh acidity complements the salty feta and rich eggs without overpowering the spinach.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3–4 days. Reheat until steaming hot; the eggs may become firmer.

Frequently asked questions

How can I tell when the omelette is done?
The edges should be set and the center should look just set rather than wet. Avoid cooking until the surface looks dry.

Can I make this omelette ahead?
It is best freshly cooked, but you can chop the spinach and crumble the feta ahead. Keep them covered in the refrigerator until needed.

What can I serve alongside it?
Pair it with toast and sliced tomatoes, or add a simple green salad for a light meal.
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