Spinach and Feta Omelet – A Quick, Savory Breakfast Favorite
A savory Mediterranean-inspired omelet filled with wilted spinach and creamy feta. Perfect for a quick, protein-rich breakfast or brunch.
Ingredients
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2 large eggs
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1 tbsp milk or cream (optional)
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½ cup fresh spinach, chopped (or ¼ cup thawed frozen spinach)
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2 tbsp crumbled feta cheese
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1 tsp butter or olive oil (plus more as needed)
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Salt and pepper, to taste
Instructions
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Heat 1 tsp butter or oil in a nonstick skillet over medium heat.
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Add spinach and cook until just wilted, about 1–2 minutes. Remove and set aside.
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In a bowl, whisk eggs with milk (if using), salt, and pepper.
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Add a bit more butter/oil to the skillet, reduce heat to medium-low, and pour in the eggs.
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Gently push the cooked edges toward the center, tilting the pan to spread uncooked egg.
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When mostly set, sprinkle spinach and feta over half the omelet.
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Fold in half, cook 30–60 seconds more, and slide onto a plate.
Notes
Add fresh herbs or diced tomatoes for variety. Store leftovers in the fridge for up to 2 days. Reheat gently to avoid overcooking.