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Spinach and Feta Omelette (Quick, Protein-Packed & Brunch-Ready). This spinach and feta omelette is a simple yet satisfying recipe that’s perfect for breakfast, lunch, or a last-minute dinner. Made with just a few ingredients — eggs, fresh baby spinach, and tangy feta — it’s packed with protein, fiber, and flavor.
Whether you’re craving something nourishing or planning a Mother’s Day brunch, this one-skillet recipe always delivers.
For years, I couldn’t eat eggs due to an allergy — and now that I can enjoy them again, dishes like this feel like a gift. Simple, grounding, and good for the body.
I’ve been eating some version of this breakfast pretty much every day — it’s quick, delicious, and makes me feel good. I typically follow an intermittent fasting schedule (not sharing this as diet advice, just my personal rhythm), so this spinach and feta omelette often ends up being my first meal around brunch or even late lunch. It’s satisfying, packed with protein, and gives me steady energy for the rest of the day.
Why you’ll love this spinach feta omelette
- Quick and easy — ready in under 10 minutes
- High-protein and low-carb
- Great source of fiber when paired with vegetables or a side salad
- Budget-friendly and made with fridge staples
- Customizable — easily made as an egg white omelette too
- Herbs like chives, oregano, and basil add extra flavor
Ingredients you’ll need
- 3 medium eggs (or 2 large if using U.S. eggs)
- 1 tbsp water
- Salt and black pepper, to taste
- 1/3 cup chopped baby spinach
- 2–3 tbsp crumbled feta cheese
- 1 tsp butter
- 1 tsp olive oil
- Optional: pinch of garlic powder, chopped chives, dried oregano, or fresh basil
How to make a soft and fluffy omelette
- In a small bowl, crack the eggs and add the water, salt, pepper, and any herbs or garlic powder you like. Whisk until well combined and slightly frothy — this helps aerate the egg mixture.
- Heat an 8–10 inch non-stick skillet over medium heat. Add butter and olive oil.
- Pour in the eggs and stir gently with a spatula, pulling the edges inward and letting the uncooked eggs flow to the sides.
- When the eggs are about 80–90% set, sprinkle in the spinach and feta on one side.
- Fold the omelette and cook 20–30 seconds longer. The texture should be soft, not dry.
- Serve warm with a salad, cherry tomatoes, or roasted veggies.
Egg white omelette option
To make an egg white omelette, simply replace the whole eggs with:
- 4–5 egg whites (or about 1/2 cup from a carton)
Follow the same method above. The result is still fluffy and flavorful — especially with spinach, feta, and herbs like oregano or chives. You’ll love how light and satisfying it is.
Filling ideas and flavor variations
While this feta omelet is wonderful on its own, here are some delicious add-ins:
- Fresh basil and mozzarella, you can skip the Feta in this case
- Caramelized onions and goat cheese (skip the Feta, use goat cheese)
- Roasted red peppers and oregano
- Sautéed zucchini or mushrooms and garlic powder
- Sun-dried tomatoes and chives
- Chopped olives or fresh herbs
This is a wonderful base recipe to build your own vegetable omelette too.
Spinach and Feta Omelette
Video
Ingredients
- 3 medium eggs, or 2 large
- 1 tbsp water
- Salt and black pepper, to taste
- 1/3 cup chopped baby spinach
- 2 –3 tbsp crumbled feta cheese
- 1 tsp butter
- 1 tsp olive oil
- Optional: garlic powder, oregano, chopped chives, or fresh basil
Instructions
- In a small bowl, whisk the eggs with water, salt, pepper, and optional herbs or garlic powder until frothy.
- Heat a non-stick skillet over medium heat. Add butter and olive oil.
- Pour in the egg mixture and cook gently, stirring the edges inward to allow uncooked egg to flow underneath.
- Once 80–90% set, sprinkle spinach and feta over one side.
- Fold the omelette and cook for 20–30 seconds more. Slide onto a plate and serve warm.
Notes
– Avoid overcooking — the omelette should stay soft and moist.
– Add-ins like fresh basil, oregano, or chives boost flavor beautifully.
– Serve with salad or roasted vegetables for extra fiber.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
