Best Spinach and Feta Omelette: Easy 10-Minute Breakfast.

Experience the ultimate healthy breakfast with this Mediterranean-inspired dish that feels like a gourmet brunch at home.

This vibrant omelet combines earthy greens with the salty, creamy punch of feta cheese for a protein-packed start to your day. Whether you are looking for a quick weekday meal or a relaxed weekend breakfast.

This recipe strikes a perfect balance of texture and flavor, keeping you satisfied for hours.

Ingredients

• 2 Large eggs (preferably organic)
• 1 Cup (30 grams) Fresh baby spinach, roughly chopped
• 2 Tablespoons (30 grams) Feta cheese, crumbled
• 1 Tablespoon Unsalted butter or extra virgin olive oil
• 1 Tablespoon Water or milk (for extra fluffiness)
• Salt and black pepper to taste
• Optional: 1/4 Cup Cherry tomatoes, halved

How to Cook a Spinach and Feta Omelette

• Prepare the Eggs: In a small bowl, crack the eggs and add the tablespoon of water or milk. Whisk vigorously with a fork or whisk until the yolks and whites are completely combined and small bubbles form on the surface. Season with a tiny pinch of salt and pepper, keeping in mind that feta is naturally salty.
• Sauté the Spinach: Place a non-stick skillet over medium heat and add the butter or oil. Once the butter is melted and foaming, add the fresh baby spinach. Sauté for about 1 minute until the leaves are just wilted. If you are using tomatoes, add them now for an additional 30 seconds.
• Pour and Set: Pour the whisked egg mixture directly over the sautéed spinach. Tilt the pan to ensure the eggs cover the entire surface. Let the eggs sit for about 30 seconds until the edges begin to set.
• Add the Feta: Using a spatula, gently lift the edges to let the raw egg flow underneath. Once the top looks mostly set but still slightly moist, sprinkle the crumbled feta cheese over one half of the omelet.
• Fold and Serve: Carefully fold the plain half over the cheese side. Let it cook for another 30 seconds to allow the cheese to soften. Slide the omelet onto a plate and enjoy it immediately while hot.

Expert Tips for the Perfect Omelet

• Don’t Overcook the Greens: Fresh spinach wilts very quickly. Remove it from the heat or pour the eggs immediately it turns bright green to prevent them from becoming slimy or releasing too much water.
• The Fluff Factor: Adding a splash of water rather than milk actually creates more steam, which helps the omelet rise and stay airy.
• Check the Salt: Feta cheese is cured in brine and carries a high sodium content. Always taste your feta first before adding extra salt to the egg mixture to avoid an overly salty dish.

Variations

• The Mediterranean Twist: Add sundried tomatoes, Kalamata olives, and a pinch of dried oregano to the filling for a deep Greek flavor profile.
• Make it Spicy: Add a pinch of red chili flakes or a spoonful of diced jalapeños during the spinach sautéing phase to kick your morning.

Storage and Reheating

While omelet are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. To reheat, place the omelet in a microwave-safe dish and heat on medium power for 45 to 60 seconds. Alternatively, warm it in a covered skillet over low heat with a teaspoon of water to keep the eggs from drying out.

Frequently Asked Questions