This spinach and feta omelette is easy to make and ready in 15 minutes, making it a great hot breakfast or even a fast lunch or dinner.
In my current feta obsessed life, I’ve been making this spinach and feta omelet several times per week for breakfast or lunch.
Sometimes I throw in thinly sliced baby potatoes, tomato, mushrooms, or a sprinkle of oregano. And in all my experimentation, I’ve yet to come across of version of the omelet that isn’t delicious!
Plus, I’ve included some top tips for making it, and some delicious variations!
What’s to Love About This Spinach and Feta Omelette
Besides the taste, there’s a lot to appreciate about this simple yet delicious omelet.
Anytime you’ve got eggs on the menu, you’re going to get a punch of protein. But with this recipe, the feta adds even more protein, with less fat than most other cheeses.
Hello, Healthy Spinach
This omelet contains a full cup of healthy spinach, not only loading you up on heart and gut-healthy fiber, but also vitamins and minerals:
- Several B Vitamins, as well as Vitamin A, Vitamin C, and Vitamin K1, and Vitamin E to boost your immune system, ensure your blood clots properly, and keep your skin healthy.
- Folic acid, which is important during pregnancy. You can make this omelet safer if you’re pregnant by making it with feta made from pasteurized milk.
- Iron, which essential for hemoglobin production.
- Calcium, Potassium, and Magnesium, which are used to keep your bones strong, and your muscles and nervous system functioning, among other things.
How to Make My Easy Spinach and Feta Omelette
This is one of my go to lunch options when I have a busy day working at home, and it’s easy to love knowing its packed with healthy goodness!
Below, I’ve shared my tips for making it. You can also print a recipe card at the end of this post.
Ingredients for This Spinach and Feta Cheese Omelette
- Butter (around 2 tablespoons) – I use whatever I happen to have in the fridge, whether salted or unsalted. But remember, feta is already pretty salty, so don’t go overboard if you’re using salted butter!
- 1 clove of garlic, minced
- 1 tablespoon onion (red and white are both nice – I use whichever I have on the go!)
- 1 cup loosely packed and chopped fresh spinach
- 2 large eggs
- 1/2 tablespoon milk (optional)
- 2 tablespoons (or 3) freshly crumbled feta
- Salt and pepper to taste
Step by Step Instructions
Prepare your ingredients first, preheating your pan a few minutes before you’re ready to start cooking.
- Peel and chop your onion and garlic
- Wash, dry and chop your spinach
- Whisk your eggs (a bit of milk optional), and add freshly ground pepper if you want. I don’t add salt to the egg mixture at this point, as the feta itself is quite salty.
Once your ingredients are ready, melt approx. 1 tablespoon butter in a skillet over medium heat and gently tilt the pan back and forth to ensure the butter covers the whole thing, and goes a bit up the sides.
Sauté the onion and garlic until translucent, 2 to 3 minutes.
Add the spinach and sauté until wilted. Spinach wilts quickly, and this step should take just 1 to 2 minutes.
Remove the onion, garlic, and spinach from the pan, and set aside, transferring onto a plate. If there’s a lot of excess liquid, you can line the plate with a paper towel to absorb any excess liquid. I generally find this isn’t necessary.
If needed, add 1 more tablespoon of butter to the pan, and then pour the whisked egg mixture into the skillet. Cook on medium low until the eggs are set, which will vary based on your pan and stovetop, but usually takes just a few minutes.
Add the cooked spinach, onion and garlic mixture to the top omelette, and let the cheese warm for a minute or two.
Sprinkle with most of the crumbled feta and fold the omelette in half or thirds, turning off the heat and letting the cheese warm for a minute or two.
Transfer the omelette onto a plate and sprinkle the remaining feta on top as a garnish. Use salt and pepper to taste, but remember the feta cheese is fairly salty on its own.
I like to serve my spinach and feta omelette with a fruit salad and piece of toasted crusty bread and a smear of good butter. Feta pairs well with strawberries, stone fruits like nectarines, and melons (watermelon, cantaloupe, honeydew).
Variations on this Spinach and Feta Omelette
If you’re feeling creative, in need of a change, or are entertaining and want to step up your brunch game, there are plenty of easy upgrades to this basic spinach and feta omelette.
Spinach, Feta, Cherry Tomato and Potato Frittata
I’m not going to lie – I often make this with baby potatoes and cherry tomatoes, too. In this version, the final product is kind of a cross between a spinach and feta omelette and a frittata with spinach and feta topping.
The steps are mostly the same, except you need to slice and pan fry the baby potatoes. I buy mine pre-washed and keep the skin on for extra fiber.
Chop your onion, mince the garlic, and thinly slice the baby potatoes. Then melt butter in the pan and sauté. If I have time, I’ll cook the garlic and onion first, transfer to a plate, and then cook the potatoes. If I’m in a rush I combine these steps and cook them all at once.
Once your potatoes, onion and garlic are cooked, transfer them to a plate and add the spinach and a handful of halved cherry tomatoes into your skillet, pan frying until the spinach wilts. Transfer the spinach and tomatoes to a plate, and toss the potatoes, garlic, and onions back into the pan, arranging the potatoes in a fairly even single layer to cover the bottom of the pan.
Then add your whisked egg mixture and let them cook until set, adding your spinach and cherry tomatoes on top, and finally some crumbled feta cheese.
Serve frittata style, unfolded (the addition of the potatoes makes it hard to fold without breaking, so I just avoid it).
More Spinach and Feta Omelette Variations
- Make it a Greek Omelette by adding cherry tomatoes and oregano. Oregano is a staple of Greek cuisine. It seemed like it was added to everything we ate in Greece, and was constantly stuck in my teeth as a result.
- Add in some sautéed mushrooms. A mushroom feta frittata or omelette is also delicious, without the spinach, although I do love sautéed spinach and mushrooms together!
- Add cherry tomatoes or sun dried tomatoes to amp up the flavors.
- Use flakes of sea salt instead of table salt, or even a pinch of fancy flavored salt. On a trip to Poland years ago, my husband and I picked up a jar of rock salt with celery and dill, and it was to die for. Ever since, I’ve been a fan of flavored salts!
- Use egg whites only, instead of the whole thing. Personally, I could never go to an egg white only omelette because I love the texture and flavor added by the yolk, but if you want to reduce the cholesterol in this omelette, make it an egg white version.
- Serve with a side of bacon. Bacon is a once in a while treat in our house, but there’s something about bacon and eggs as a team that’s hard to resist.
Tips for Making this Spinach and Feta Omelette
- This recipe calls for salt and pepper to taste, but it’s worth pointing out that feta is a salty cheese, so don’t go overboard. Different types of feta cheese (or feta-style cheeses, if they’re not from Greece) have different levels of saltiness, so it’s best to wait and taste before going overboard on the salt. I don’t add salt to the egg mixture at the beginning (I do add freshly ground pepper, though).
- Use fresh spinach, not frozen, and give it ample time to dry and drain after washing. Frozen spinach will have too much liquid, diluting the flavors of the garlic and onion and just generally getting a bit messier and more difficult to work with.
- When whisking eggs, experts recommend using a fork, rather than a kitchen whisk, as this reduces the amount of air introduced into the eggs (air slows down the cooking process).
- 2 tablespoons butter
- 1 clove of garlic, peeled and minced
- 1 tablespoon red onion, chopped
- 1 cup loosely packed fresh spinach, chopped
- 2 large eggs
- 1/2 tablespoon milk (optional)
- 2 to 3 tablespoons freshly crumbled feta
- Freshly ground salt and pepper to taste
- Peel and mince/chop the onion and garlic
- Wash, dry and chop the spinach
- Whisk 2 eggs with a bit of milk (optional), and season with freshly ground pepper.
- Melt approx. 1 tablespoon butter in a skillet over medium heat, and sauté the onion and garlic until translucent, 2 to 3 minutes.
- Add the spinach and sauté until wilted.
- Remove the onion, garlic, and spinach from the pan, and set aside, transferring onto a plate.
- Melt another 1 tablespoon of butter to the pan, and pour the whisked eggs into the skillet. Cook on medium low until the eggs are set.
- Add the cooked spinach, onion and garlic mixture on top of the omelette.
- Sprinkle with most of the crumbled feta and fold the omelette in half or thirds, turning off the heat and letting the cheese warm for a minute or two.
- Transfer the omelette to a plate and sprinkle the remaining feta on top as a garnish.
- Season with salt and pepper to taste.
Serve with fruit. Feta pairs well with strawberries, peaches and nectarines, apples, and melons (watermelon, cantaloupe, honeydew).
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 449Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 459mgSodium: 912mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 18g
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