Spinach Feta Omelet (Printable)

Fluffy eggs with tender spinach and savory feta in a classic Mediterranean style omelet.

# What You'll Need:

→ Eggs and Dairy

01 - 4 large eggs
02 - 1/4 cup milk (optional, for fluffiness)
03 - 1/4 cup feta cheese, crumbled
04 - 1 tbsp unsalted butter or olive oil

→ Vegetables

05 - 1 cup fresh spinach, roughly chopped
06 - 1 small shallot or 1/4 onion, finely diced

→ Seasonings

07 - 1/4 tsp salt
08 - 1/8 tsp black pepper
09 - Pinch of nutmeg (optional)

# How To Make It:

01 - Whisk together eggs, milk, salt, black pepper, and nutmeg in a bowl until fully combined and uniform in color.
02 - Heat butter or olive oil in a nonstick skillet over medium heat. Add diced shallot or onion and sauté until translucent and fragrant, approximately 1–2 minutes.
03 - Add chopped spinach to the skillet and cook, stirring frequently, until leaves are completely wilted, about 1 minute.
04 - Pour the egg mixture into the skillet, tilting the pan to spread evenly over the spinach and aromatics.
05 - Cook undisturbed for 2–3 minutes until edges begin to firm. Gently lift edges with a spatula, allowing any uncooked egg to flow underneath for even cooking.
06 - Sprinkle crumbled feta cheese evenly across one half of the omelet surface.
07 - When eggs are mostly set but the top remains slightly glossy, fold the omelet in half over the filling. Continue cooking for 30 seconds, then slide onto a serving plate.
08 - Serve immediately, optionally garnished with additional crumbled feta or fresh herbs.

# Tips from dashanddishes:

01 -
  • The salty feta against mild spinach creates that perfect flavor balance you crave from brunch spots
  • Ready in under twenty minutes but tastes like something you'd linger over at a cafe
  • Easily adaptable with whatever cheese or herbs you have languishing in the fridge
02 -
  • Practice your folding motion with an empty pan first if you're nervous about ripping the omelet
  • Heat your plates in the oven while cooking so your breakfast stays piping hot until the very last bite
  • Don't be tempted to crank up the heat, medium-low is your friend for a tender, not rubbery, result
03 -
  • Pat your spinach dry after washing so excess water doesn't make your omelet soggy
  • Have all your ingredients prepped and within arm's reach before you turn on the stove

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