Omelettes are my current breakfast obsession: super easy to make, take just 5 minutes to prepare, and they’re a legit superfood. With just two eggs, I can make a cheap and filling breakfast meal with 17 grams of protein, healthy fat, and leafy green veggies. The perfect way to start the day! We’ve already talked about how to make the perfect omelet (and the perfect scrambled eggs). Now let’s change up the filling with an easy spinach feta omelette recipe.
I know making an omelette at home can feel intimidating. After today, you’re going to be an omelette pro! I’ll share how to easily make the most perfect omelette every time. It’s all about the technique!
An omelette is just one of 16 different ways to prepare eggs. Add this recipe to your regular breakfast rotation to keep breakfast meals fresh and exciting.
This recipe makes enough for 1 serving. If you want to increase the serving sizes, I suggest making multiple omelettes, one at a time. Adding too many eggs to an omelette results in a mess that’s hard to work with.
Along with step-by-step instructions, I’ve included an omelette video tutorial (below in the printable recipe section) for a visual of how to cook and fold the eggs.
Step 1: Cook Spinach
Add 1 teaspoon of oil to a 9 or 10 inch skillet over medium heat on the stove top. Alternatively, use a cooking spray.
Once hot, add the fresh spinach leaves to the skillet. Sprinkle with a pinch of salt. Stir the spinach as it wilts. Once wilted (will take about 60 seconds to cook down and wilt), remove to a serving plate.
Step 2: Crack and Whisk Eggs
Crack 2 eggs in a medium bowl. Add a pinch or two of salt and a couple turns of the pepper grinder (a pinch or two of ground pepper). Vigorously whisk eggs until air bubbles form (about 30 seconds).
Step 3: Melt Butter and Add Eggs
Add 1 tablespoon butter to the skillet. Melt the butter over medium-high heat.
Once melted, reduce to medium-low heat and pour the egg mixture into the skillet. Allow the eggs to set at the bottom and on the edges of the skillet for a few seconds (about 10 seconds). Don’t touch the eggs at this time. This creates the base for the omelette on the bottom of the pan.
Step 4: Tilt the Skillet, Moving the Eggs Around
Use a rubber or silicone spatula to push the edges of the omelet toward the center, just a bit, while tilting the skillet. This creates a little pocket for the runny eggs to slide into and cook. See the video below (in the printable recipe section) for this technique.
Repeat until the eggs are set, but still appear soft (and glossy/wet) on top. The eggs will continue to cook in the next step.
Step 5: Add Spinach and Feta Cheese
Add filling to the center of the omelette: cooked spinach and crumbled feta cheese. Allow the eggs and filling to cook for about 30 more seconds.
Carefully use a rubber spatula to fold the two sides of the omelette up and over the filling. Place a lid on the skillet and cook for another 30-60 seconds. Feta cheese doesn’t melt like cheddar cheese, so the goal is not to fully melt the cheese; rather, the cheese should soften.
Step 6: Serve
Slide the spatula under the omelette to ensure it’s loose (not sticking to the pan). Remove the skillet from the heat and slide the omelette from the skillet onto a plate, with the fold line underneath the omelette (for a pretty presentation) Garnish the top of the omelette with green onions, your favorite hot sauce, or enjoy as-is.
Omelette vs. Omelete: Both spellings are correct, which is why I use them interchangeably. Omelet is the American spelling. With an American omelet, the filling is placed on one side of the omelette (while cooking), then the other half is folded over the filling. Omelette is the French spelling, with both sides of the omelette rolled up over the filling.
Easy Spinach Feta Omelette
- 1 medium bowl for whisking eggs
- 1 skillet 9 or 10 inch skillet: stainless steel, cast iron, your favorite
- 1 teaspoon extra virgin olive oil or avocado oil, or use a cooking spray
- 1 cup fresh spinach
- 2 tablespoons crumbled feta cheese
- 2 eggs
- salt to taste
- black pepper to taste
- 1 tablespoon butter or ghee
- Add 1 teaspoon of oil to a 9 or 10 inch skillet over medium heat on the stove top. Alternatively, use a cooking spray like Chosen Foods (I love their avocado oil spray). The oil should coat the bottom of the skillet.
- Once hot, add the fresh spinach leaves. Sprinkle with a pinch of salt. And stir the spinach as it wilts. Once wilted (about 60 seconds), remove to a plate.
Make the Omelette:
- Crack 2 eggs in a medium-size bowl. Add a pinch or two of salt and a couple turns of the pepper grinder (a pinch or two of ground pepper).
- Vigorously whisk the eggs until air bubbles form (about 30 seconds).
- Add 1 tablespoon butter to the skillet (same skillet used to cook the spinach). Melt the butter over medium-high heat.
- Once melted, reduce to medium-low heat and pour in the beaten eggs.
- Allow the eggs to set at the bottom and on the edges of the skillet for a few seconds (about 10 seconds). Don't touch the eggs at this time. This forms the omelette base.
- Use a rubber or silicone spatula to push the sides of the eggs toward the center, just a bit, while tilting the skillet. This creates a little pocket for the runny eggs to slide into and cook. See the video below for this technique.
- Repeat until the eggs are set but still appear soft (and glossy/wet) on top. The eggs will continue to cook in the next step.
- Add the filling to the center of the omelette: cooked spinach and crumbled feta cheese. Allow the eggs and filling to cook for about 30 more seconds.
- Carefully use a rubber or silicone spatula to fold the two sides of the omelette up and over the filling. Then place a lid on the skillet and cook for another 30-60 seconds.
- Slide the spatula under the omelette to ensure it's loose (not sticking to the pan).
- Remove the skillet from the heat and slide the omelette from the skillet onto a plate, with the fold line underneath the omelette. Top with chopped green onions, fresh herbs (basil or parsley are lovely), or hot sauce.
Take the Guess Work OUt of meal planning
Free 64 Rotational Meals Ideas Cheat Sheet
Breakfast, lunch, dinner, and snack recipes to rotate week after week. Put healthy meals on auto-pilot.
Cooking Tip: What’s the best way to cook a spinach and feta omelette?
Making the perfect omelette, or other egg dishes like scrambled eggs, is all about the right technique: low heat and cooking the beaten eggs in a good amount of healthy fat (either butter or ghee work best). This is the very best way to make an omelet that doesn’t taste too eggy and isn’t dry or scrambled.
There’s no need for a special omelet pan or nonstick skillet; instead, use a 9 or 10 inch skillet. I prefer to use a cast iron or stainless steel skillet as I avoid nonstick pans for health reasons.
There are a few ways to change up this omelette recipe based on your taste preferences or what you have stocked in your fridge. (See what I stock in my fridge.) Here are a few ways to change up this recipe.
- Feta Cheese: It’s best to buy a block of feta cheese and crumble the cheese yourself. Pre-crumbled cheese contains anti-caking agents which prevent the cheese from softening and melting well. Alternatively, use shredded cheddar cheese or goat cheese.
- Add Ham: Add a slice of ham for extra protein. To do this, add the ham to the omelette at the same time as the feta and spinach. Add the ham first, then spinach and feta on top.
- Change Up the Vegetables: Saute up a couple of mushrooms (chopped), cherry tomatoes (chopped), or 1 tablespoon of chopped onions with the baby spinach. You’ll want to first start with sautéing the other veggie for a couple of minutes, then add the spinach during the last few seconds.
- Add Garlic: Saute the spinach with 1 clove garlic (minced) for extra flavor.
What goes well with omelettes?
An omelette makes for a great protein-rich breakfast, lunch, or dinner. I aim for 100 grams of protein each day, so this is a great way to increase my daily protein intake.
You can enjoy an omelet on its own or serve it with a side. Here are a few of my favorite side dishes to serve with this omelette recipe:
- Toast: Toast and eggs are a classic. I love sourdough toast.
- Overnight Oats: Make chocolate peanut butter oats or vanilla oats the night before. Then serve with this recipe for a protein-rich meal.
- Avocado Toast: Top a slice of toast with mashed avocado and a squeeze of lemon juice and salt.
- Avocado Slices: For a healthy fat, add half an avocado (sliced) with lemon and salt sprinkled on top. Enjoy each bite of the omelette with a slice of avocado.
- Fruit: Serve alongside your favorite berries or seasonal fruit.
- Yogurt Bowl: Serve alongside a nutrient-dense yogurt bowl.
- Bacon or Sausage Patties: Serve with oven-baked bacon or cooked sausage patties.
- Potatoes: Roast potatoes in advance and reheat for a quick breakfast side.
- Pancakes or Waffles: Serve alongside sheet pan pancakes, pancake muffins, or almond-oat pancakes. Or, serve with almond flour waffles or einkorn waffles.
- Roasted Tomatoes: We visited France a few years ago and our hotel served eggs and roasted tomatoes each morning (among other things). Give it a try during the summer when fresh tomatoes are in season. Make the tomatoes in advance and warm them up in a skillet.
- Tropical Mango Pineapple Smoothie: A great source of healthy carbs, paired with this protein-rich breakfast.
- Banana Bread: A classic you can make in advance to serve with breakfast. My favorite recipes: almond flour banana bread, sourdough banana muffins, almond flour banana muffins, and einkorn banana muffins.
MY Favorite & Easy
- 15 Different Ways to Cook Eggs for Breakfast
- How to Make Fluffy Scrambled Eggs Every Time
- Scrambled Egg Sandwich
- Ham and Cheese Omelette
- Eggs in a Basket
- Sunny Side Up Eggs
- Sheet Pan Breakfast Burritos
- Make-Ahead Breakfast Burritos
- Instant Pot Hardboiled Eggs
- Egg & Sausage Breakfast Casserole
- Make-Ahead Omelet Cups
- Bacon, Vegetable, and Kale Frittata
- Spinach Feta Omelette
One of my favorite ways to make an omelette at home. Let me know what you think!