Sometimes you feel like more than a bowl of cereal for breakfast, right? This spinach feta omelette recipe is one of my favorite quick hot breakfasts to make. It's light yet filling, healthy and delicious and takes less than 10 minutes to make in one pan!
A Healthy Breakfast with Big Flavor
Spinach and feta cheese are a classic combination and for good reason. This is no typical omelet! The fresh spinach sauteed in butter is rich and pairs so well with the salty tang of crumbled feta cheese. Wrap these two ingredients up in a fluffy omelet and you've got a breakfast you'll be dreaming about all day.
- Eggs: I use large eggs when cooking and baking, but this recipe will work with any size egg you have. It just may be thicker or thinner depending on how much bigger the eggs are. I'm okay with regular old eggs based on my budget and ease of purchasing, but organic, free-range and homegrown eggs are also great. The color of the omelette will differ depending on where your eggs come from.
- Feta: I like full fat feta for its texture.
- Spinach: Baby spinach is my recommendation for this recipe. I buy mine in the produce section prewashed and in a bag. If you buy yours loose, just be sure to wash it well before sauteeing.
Step by Step Directions
In a small bowl scramble your eggs together and season to taste with salt and pepper.
Place an 8” omelet pan over medium heat. To the dry pan, add the spinach and let cook until just wilted. Remove from the pan, add the butter and let it melt.
Once the butter is melted, pour in the beaten eggs and let cook uninterrupted for a minute. Then loosen the edges with a rubber spatula and gently swirl the pan so that the uncooked egg is distributed evenly over the part that is cooking.
Once the omelette is almost set, add the spinach and feta to the middle third of the omelette.
Gently fold one side over the middle third and then the second side over the other two, forming a neat packet with the spinach and feta filling in the middle and the omelette sides overlapping on top.
Flip the whole packet over so that it seam side down and let cook for another 30 seconds or so.
Then slide the omelette onto your serving plate and enjoy.
Yes, you absolutely can. I sometimes have leftover spinach puree in my freezer and one cube works great in this recipe. You can also just take a handful of frozen spinach from the bag. Then, defrost the spinach, and try to get most of the excess moisture out of it with a paper towel. Last step is to add the spinach into the omelette along with the feta cheese. No need to saute it like you would the fresh spinach.
Yep. You can easily substitute the butter for a plant based butter alternative (I like Country Crock, but there are lots of options). Then use a dairy free feta cheese (Follow Your Heart and Trader Joe's versions are one's I've tried) and follow the directions as written.
The feta gives this omelette a nice tang, so you'll want to try to substitute it with another cheese that has a more complex flavor.
I like to use goat cheese or Boursin in omelettes as they both lend a creaminess to the filling, and are easy to find kosher versions in most grocery stores.
However, if you prefer a mild cheese, then you can also easily use shredded mozzarella or even a mild cheddar if that's what you like.
Yes, you can absolutely make an egg white omelette with spinach and feta. I would suggest using 3 eggs instead of two if that's the route you choose.
The best pan for cooking omelettes
I like to use an 8'' nonstick omelet pan when I'm making omelettes or scrambling eggs for breakfast and when I'm frying eggs for pasta pangratto or to go over roasted veggies. It's the perfect size to cook with and the non-stick service makes for super easy clean-up.
Two tips for taking care of your non-stick pans:
- Don't use cooking spray with them. The aerosols in the spray tend to make things sticky which can sometimes make your pan less non-stick (does that make sense?) Rather, use olive oil when frying eggs and butter when making
- Use a silicone spatula or wooden spatula with your omelette pan (and any other non-stick pan you have. It's the best way to ensure that your pan doesn't get scratched and will last a long time.
Other veggies to try in this omelette
One of the best things about making an omelette is that once you learn the technique, you can easily take the basic ingredients and then swap in any veggies you like. You can play with different flavor profiles from different cuisines by changing the fillings as you go.
Here are some of my favorite combinations:
- Spinach, tomato & feta
- Roasted asparagus with Boursin cheese
- Spinach, mushroom & mozzarella
- Sundried tomato and spinach
- Spinach and onion
- Shredded zucchini
- Peppers and onions
Try adding herbs for a new flavor profile
You can also change up the flavors in this simple dish by adding herbs to it. When using fresh herbs, wash them, dry them and then chop them finely before adding them to the recipe. You can either add the to the filling mixture OR into the whisked eggs before cooking. Either way will work.
Here are some herbs that work well in omelettes:
How to serve the omelettes
You can simply serve the spinach feta omelette on its own with some fresh fruit on the side for a great breakfast. Or you could get really creative with it:
Try turning the omelette into a croissant breakfast sandwich. Once cooked, slice the omelette in half and place onto a croissant. Sprinkle some salt and cracked black pepper over the top and enjoy.
You could also make a baked omelette by tripling the recipe (6 eggs) and baking it in a 8x8 glass baking dish that's been sprayed with non-stick spray. Bake at 350 degrees for about 20 minutes, watching to make sure the middle is set and the eggs are cooked through. The edges of the baked omelet should just be starting to brown.
Flipping an omelette in the pan can be tricky. While you don't have to flip the omelette in this recipe, you can hurry the cook time up a bit by simply placing a lid on the pan once the eggs have set on the bottom. This will help the top of the eggs cook a bit quicker. Then simply use your rubber spatula to loosen the edges and fold in half or thirds before serving.
Other Easy Breakfast Ideas You'll Love
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Simple Spinach Feta Omelette (10 Minute Breakfast)
- 8" omelette pan
- 2 eggs
- 1 cup baby spinach
- 2 oz feta cheese crumbled
- 1 TB butter
- Salt and pepper to taste
- In a small bowl scramble your eggs together and season to taste with salt and pepper.
- Place an 8” omelet pan over medium heat. To the dry pan, add the spinach and let cook until just wilted. Remove from the pan, add the butter and let it melt.
- Pour in the beaten eggs into the buttered pan and let cook uninterrupted for a minute. Loosen the edges with a rubber spatula and gently swirl the pan so that the uncooked egg is distributed evenly over the part that is cooking.
- When the omelette is almost set, add the cooked spinach and crumbled feta to the middle third of the omelette. Gently fold one side over the middle third and then the second side over the other two, forming a neat packet with the spinach and feta filling in the middle and the omelette sides overlapping on top. Flip the whole packet over so that it seam side down and let cook for another 30 seconds or so.
- Slide the omelette onto your serving plate and enjoy.
- Turn the breakfast into a spinach and feta scramble by adding both ingredients into the eggs before cooking.
- Follow the directions until the point where you add the filling. Instead of placing the filling in the middle third, distribute it evenly over the top of the omelette. Then simply place a lid on the pan which will help steam the top and cook the omelet all the way through without flipping.