Spinach Feta Omelet (Printable)
A fluffy, protein-packed omelet with wilted spinach and tangy feta, ready in minutes.
# What You 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 Steps:
01 - In a bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until well combined.
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 spinach and cook, stirring, until wilted, about 1 minute.
04 - Pour the egg mixture into the skillet, tilting to distribute evenly over the spinach and shallot/onion.
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 Tips:
01 -
- It comes together in under 20 minutes but tastes like something from a corner bistro
- The combination of warm feta and spinach is somehow greater than the sum of its parts
02 -
- Resist the urge to crank up the heat, as medium low keeps eggs tender instead of rubbery
- A slightly runny top is better than overcooked eggs, since residual heat finishes it
03 -
- Pat your spinach dry after washing to prevent watery omelets
- Take eggs out of the fridge 15 minutes before cooking for better results