This Spinach and Feta Omelet is a simple breakfast ready in less than 10 minutes. It's lightened-up and packed with leafy greens and crumbled feta.
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Why You'll Love This Recipe
If you don't have a lot of time in the mornings but love a hot breakfast, this omelet is for you! Omelets only take 3 minutes to cook with your already prepped fillings.
Spinach and Feta Omelets are low-carb, gluten-free, and super easy to make. It's also made healthier using olive oil instead of butter, and a mixture of an egg and egg white to lighten it up.
If you love omelets with spinach and feta, then you'll love this Kale and Mushroom Frittata.
Ingredients
- Eggs: Use large, organic eggs for the best omelet. I love Organic Valley eggs since their chickens have access to pasture and are free to forage. You'll need one egg and one egg white. You could use two whole eggs if you prefer.
- Olive Oil: Extra virgin olive oil to prevent it from sticking to the pan. You could substitute for butter or ghee.
- Spinach: Of course you need spinach for a spinach and feta omelet! Just a handful of fresh baby spinach is all you need to add leafy greens to your breakfast.
- Feta: Crumbled feta cheese.
- Salt and Pepper: A pinch of salt and pepper to round out all the flavors.
*The full ingredient list with amounts is in the recipe card below.
Variations
One of my favorite things about omelets is how customizable they are! Adjust the filling and flavors to suit your preferences.
- Give it a kick. Serve it with a dash of crushed red pepper or hot sauce.
- Top it with fresh herbs. Sprinkle your favorite fresh herbs over the top, like chives, cilantro, parsley, basil, or thyme.
- Toss in more veggies. Great veggie options for omelets are sautéed mushrooms, kale, tomatoes, peppers or onions.
- Add some protein. Cooked bacon, sausage, ham, prosciutto, and pancetta are great meat options. For a vegetarian protein option, try adding your favorite type of beans.
- Swap out or add another type of cheese. Popular cheese options are goat cheese, mozzarella, or cheddar.
How to Make a Spinach and Feta Omelet
- Crack the egg and egg white into a small bowl. Add a pinch of salt and pepper. Beat until well combined and frothy using a fork or whisk.
- Heat the oil in an 8" nonstick skillet over low heat. Add the egg mixture to the skillet and gently shake the pan to evenly spread the eggs.
- Cook undisturbed for about 1 minute or until it begins to set. Using a nylon or silicone spatula, gently lift the edges of the omelet, tilting the pan to allow the uncooked eggs to run underneath. Cook for another minute or so until the top is mostly set.
- Add the spinach and feta to half of the omelet. Using your spatula, fold the empty half on top.
- Serve immediately and enjoy!
Tips for How to Make a Perfect Omelet
- Choose the right pan. Use a nonstick small skillet to be sure the omelet doesn't stick to the pan. An 8-inch skillet is the best size for a two-egg omelet.
- Cook at a low temperature. You don't want to overcook your omelet, so be sure to cook it on a low temperature. Not all pans cook the same, so adjust the temperature as needed. If you find the bottom of the omelet is cooking too quickly, add a lid to help the top cook faster.
- Prep the fillings. Omelets cook quickly, so have all your fillings prepped and ready to go.
- Beat the eggs until foamy. This ensures they're well combined and will create a light and fluffy texture.
Serving Suggestions
Though eggs are typically served for a savory breakfast, they're also great for a quick and easy lunch or dinner.
If you want to know what goes well with omelets, try serving them with toast, crispy bacon, or sausage.
Also, try serving them with garlic rosemary roasted potatoes, sautéed sweet potatoes, or tomato and avocado toast.
Make Ahead and Storage
Make Ahead: Though omelets are best served immediately, you could meal prep them. Cook them, then store them in an airtight container in the refrigerator.
To Store: Refrigerate in an airtight container for up to 3 days.
Reheat: To reheat omelets, pop them in the microwave or a warm oven until heated.
Frequently Asked Questions (FAQ's)
An omelet (also spelled omelette) is an egg dish that's made with beaten eggs cooked in oil or butter in a frying pan until set, then folded over. It typically contains fillings like veggies, protein, and cheese.
Adding water or milk to the eggs is unnecessary for making an omelet. If whisked and cooked properly, your omelet will be light and fluffy without any additions.
Good substitutes for feta cheese are goat cheese, cotija cheese, or parmesan.
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Print📖 Recipe
Spinach and Feta Omelet
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 1 omelet 1x
- Category: Breakfast & Brunch
- Method: Skillet
- Cuisine: American
Description
This Spinach and Feta Omelet is an easy breakfast ready in just 8 minutes! It's lightened-up and packed with leafy greens and crumbled feta cheese.
Ingredients
- 1 large egg
- 1 large egg white
- 1 teaspoon extra virgin olive oil
- ½ cup fresh baby spinach
- 1 tablespoon crumbled feta cheese
- pinch of salt and pepper
Instructions
- Crack the egg and egg white into a small bowl. Add a pinch of salt and pepper. Beat until well combined and frothy using a fork or whisk.
- Heat the oil in an 8" nonstick skillet over low heat. Add the egg mixture to the skillet, and give the pan a gentle shake to ensure the eggs are evenly spread out.
- Cook undisturbed for about 1 minute, or until it begins to set. Using a nylon or silicone spatula, gently lift the edges of the omelet, tilting the pan to allow the uncooked eggs to run underneath. Cook for another minute or so, until the top is mostly set.
- Add the spinach and feta to half of the omelet. Using your spatula, fold the empty half on top.
- Serve immediately and enjoy!
Notes
Have all your fillings prepped and ready to go since omelets cook very quickly.
Be sure to beat the eggs until foamy. This ensures they're well combined and will create a light and fluffy texture.
Though they're best served immediately, you can refrigerate a cooked omelet in an airtight container for up to 3 days.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 omelet
- Calories: 157
- Sugar: 0.9 g
- Sodium: 647.7 mg
- Fat: 11.5 g
- Saturated Fat: 3.6 g
- Carbohydrates: 1.5 g
- Fiber: 0.3 g
- Protein: 11.6 g
- Cholesterol: 194.3 mg
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