Spinach Feta Omelet (Printable version)
Fluffy eggs filled with wilted spinach and creamy feta cheese
# What You'll Need:
→ Eggs and Dairy
01 - 4 large eggs
02 - 1/4 cup milk
03 - 1/4 cup crumbled feta cheese
04 - 1 tbsp unsalted butter or olive oil
→ Vegetables
05 - 1 cup fresh spinach, chopped
06 - 1 small shallot or 1/4 onion, diced
→ Seasonings
07 - 1/4 tsp salt
08 - 1/8 tsp black pepper
09 - Pinch of nutmeg
# How to Prepare:
01 - Whisk eggs, milk, salt, pepper, and nutmeg in bowl until fully blended.
02 - Heat butter in nonstick skillet over medium heat. Cook shallot 1–2 minutes until translucent.
03 - Add chopped spinach to skillet, stir constantly until wilted, about 1 minute.
04 - Pour egg mixture into skillet, tilt pan to spread evenly across vegetables.
05 - Cook 2–3 minutes undisturbed until edges set. Lift edges with spatula to let uncooked egg flow underneath.
06 - Sprinkle crumbled feta cheese over half the omelet surface.
07 - Fold omelet in half when eggs are mostly set but top remains slightly runny. Cook 30 seconds more.
08 - Slide omelet onto plate. Serve immediately with additional feta or fresh herbs if desired.
# Expert advice:
01 -
- It comes together in under 20 minutes but tastes like something from a cafe
- The salty feta and fresh spinach create that perfect Mediterranean balance
- You can easily multiply it for weekend guests or scale down for solo mornings
02 -
- I once used frozen spinach and ended up with a soggy omelet that fell apart, fresh is absolutely worth it here
- The pan should be hot enough that the eggs sizzle gently but not so hot that they brown and become rubbery
03 -
- Room temperature eggs whisk up fluffier and cook more evenly
- Have all your ingredients prepped before you start cooking, omelets wait for no one