Feta Spinach Omelet

Omelet and potatoes on plate with piece in fork.

5 from 1 vote

This spinach feta omelet is quick, flavorful and packed with protein. Ready in 10 minutes and no chopping, it is perfect for busy mornings.

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Prep Time 5

Cook Time 5

Total Time 10

Servings 1

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

US Customary - Metric

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

Leftovers: This omelet is best enjoyed fresh, but if you do have leftovers, store in the refrigerator for up to two days. Reheat in the microwave or gently in a skillet.

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.

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