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15 Minute Spinach and Feta Omelet

A quick and flavorful omelet featuring fresh spinach and creamy feta, perfect for busy weeknights or weekend brunches.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 3 large eggs (or 2 eggs plus 1 egg white for a lighter option) Room temperature if possible.
  • 1 tablespoon butter or olive oil Butter gives a nutty aroma; olive oil keeps it lighter.
  • 1 cup fresh baby spinach, loosely packed Can swap with kale for a stronger flavor.
  • 1/3 cup crumbled feta cheese Try sheep feta for tangier notes or reduced-fat feta to cut calories.
  • Salt and freshly ground black pepper To taste.
  • 1 tablespoon milk or water (optional) Makes the omelet slightly fluffier.
  • Pinch of dried oregano or a few torn fresh basil leaves (optional) Adds Mediterranean flair.

Method
 

Preparation
  1. Crack the eggs into a bowl, add milk or water if using, and whisk until the mixture is smooth and slightly frothy. Season lightly with salt and pepper.
Cooking
  1. Heat a nonstick skillet over medium heat and add the butter. Watch for the butter to melt and bubble.
  2. Add the spinach to the pan and sauté for 1–2 minutes until it wilts and turns a glossy deep green. Add oregano or basil if using herbs.
  3. Pour the beaten eggs evenly over the wilted spinach and lower the heat to medium-low.
  4. Sprinkle the crumbled feta across the mostly set eggs.
  5. When the underside is golden and the top is almost set, use a spatula to fold the omelet in half or slide it onto a plate folded.
  6. Cook another 30–60 seconds if you like your eggs fully set.
  7. Slide the omelet onto a warm plate, season with an extra crack of pepper, and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick skillet over low heat for 2–3 minutes. For variations, consider adding sun-dried tomatoes, mushrooms, or jalapenos.