This spinach feta omelet is quick, flavorful and packed with protein. Ready in 10 minutes and with no chopping required, it is perfect for busy mornings.
Jump to:
Breakfast at a Glance
- Prep Time: 5 minutes
- Planning Ahead: Minimal
- Morning Effort: About 10 minutes total
- Protein: 25g
- Fiber: 1g (add more with sides!)
Nessy's Note
I know an omelet might not seem like a busy weekday breakfast but hear me out- it's quicker and easier than you think.
Especially this spinach and feta omelet (or this California omelet). With no chopping required and just 10 minutes start to finish, like a savory pesto yogurt bowl, it is perfect for mornings when you want something simple yet satisfying.
Plus, it's a high protein breakfast that's an easy way to sneak in some veggies and is full of flavor.
Ingredients and Substitutions
- Butter- We need something to sauté the spinach as well as to prevent the eggs from sticking and the flavor of butter can't be beat!
- Substitution: You can use olive or avocado oil if you prefer.
- Spinach- I almost always have frozen spinach in my freezer so I most often use that but fresh works as well.
- Eggs- Just like when I make salsa scrambled eggs, I use 3 whole eggs to make for a filling omelet. You can swap 1 of the eggs for ¼ cup egg whites if you'd prefer.
- Fine Sea Salt- Kosher salt or table salt also can be used.
- Feta cheese- The combo of spinach and feta is so good.
- Substitution: You can use any cheese you'd like- crumbled goat cheese or cheddar are also great.
My Notes for the Best Feta Spinach Omelet
- Cook low, slow and covered. If you use medium-low heat and cover the pan to help the eggs cook evenly you don't need to flip the omelet.
- Use a non-stick or low-stick skillet. Using a non-toxic non-stick, well-seasoned cast iron or properly preheated stainless steel pan helps your omelet not to stick.
More Tasty Omelet Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Feta Spinach Omelet
Equipment
- Medium skillet
Ingredients
- 1 tablespoon butter
- 2 oz spinach fresh or frozen (and thawed with excess liquid drained)
- 3 large eggs
- ⅛ teaspoon fine sea salt
- 1 oz feta cheese crumbled
Instructions
- Preheat your skillet over medium heat. (I recommend using a non-stick or low-stick pan like a well-seasoned cast iron or properly preheated stainless steel.)Once the pan is hot, add the butter followed by the spinach. Cook for 1-2 minutes until wilted.1 tablespoon butter, 2 oz spinach
- Meanwhile, crack the eggs into a bowl, add the salt and whisk (you can just use a fork) until well combined.3 large eggs, ⅛ teaspoon fine sea salt
- Reduce the heat to medium low and pour in the eggs evenly over the spinach. Cover the skillet with a lid (this helps cook the top without flipping).
- After about 2 minutes, spread the feta over one half of the omelet. Cover again and cook for another 2-3 minutes until the eggs are just set and the cheese is melted.1 oz feta cheese
- Fold the omelet closed and transfer to a plate. Enjoy!
Notes
Nutrition
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Marie says
This is such a good flavor combo!