There’s something wonderfully satisfying about mastering a few key dishes that you can turn to for any occasion, and for me, a perfectly cooked omelette is one of them. It’s more than just breakfast; it’s a canvas for flavour. This spinach and feta omelette recipe is a staple in my kitchen, born from a desire for a nutritious, flavour-packed meal that doesn’t take an age to prepare. The combination of earthy spinach, salty feta, and rich, fluffy eggs is a classic for a reason. It feels wholesome and a little bit indulgent all at once.

I stumbled upon this combination by accident one day when I had little else in the fridge, and it’s been a hit ever since. The magic lies in the details: wilting the spinach just so, ensuring the feta gets warm and slightly melty without dissolving, and cooking the eggs gently so they remain tender and custardy. It’s the kind of meal that works beautifully for a slow weekend brunch with a pot of coffee, a speedy weekday lunch when you’re working from home, or even a light, satisfying supper served with a simple green salad.

What we’re aiming for here is a beautiful, golden-hued omelette, gently folded over a generous filling. It’s not a complicated affair, but a few small techniques elevate it from a simple meal to something truly special. This recipe guides you through those steps, ensuring you get a brilliant result every single time you make it.

Recipe Overview

This Spinach Feta Omelette recipe delivers a beautifully balanced dish where salty, creamy feta cheese meets fresh, earthy spinach, all enveloped in fluffy, perfectly cooked eggs. The key is in the preparation of the filling and gentle heat control, which ensures the eggs stay tender. I’ve tested this with various types of feta, and I find that a block of Greek feta stored in brine gives the best texture and a more pronounced, tangy flavour.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 1 person
• Difficulty: Easy

Why You’ll Love This Spinach Feta Omelette Recipe

• Genuine Flavour: The salty tang of the feta cheese cuts through the richness of the egg, while the wilted spinach adds an earthy, nutritious depth. A hint of garlic and onion in the background brings it all together for a truly savoury experience.
• Ready in Under 30 Minutes: From gathering your ingredients to sliding the finished omelette onto your plate, this entire meal comes together in about 20 minutes, making it ideal for when you’re short on time but still want something substantial.
• Flexible Recipe: This omelette recipe is a brilliant base for customisation. You can add a handful of sliced mushrooms, some chopped sun-dried tomatoes, or even a sprinkle of chilli flakes for a little warmth.
• Great for Any Meal: While it shines as a brunch centrepiece, it’s also a fantastic option for a quick lunch. If you’re looking for other satisfying lunch ideas, my Cheesy Tuna Melt Sandwich Recipe is another go-to.
• Family Tested: This is one of those rare dishes that my entire family enjoys. The vibrant green of the spinach always seems to entice the kids, and my husband appreciates it as a healthy, protein-rich meal after a workout.

Spinach Feta Omelette Recipe

⏱️ 10 min prep  •  🍳 10 min cook  •  👥 1 servings

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Ingredients You’ll Need

For the very best flavour, I always recommend using the freshest ingredients you can find, especially when it comes to the eggs and spinach. I prefer using a good quality Greek feta that comes in a block, as it has a creamier texture and crumbles beautifully compared to pre-crumbled varieties, which can sometimes be dry. The brand Dodoni is one of my personal favourites if you can find it.

• 3 large free-range eggs
• 50g fresh spinach, washed
• 40g feta cheese, crumbled
• 1 tbsp whole milk (optional, for fluffiness)
• 1 small shallot (about 20g), finely diced
• 1 clove garlic, minced
• 1 tsp olive oil
• 1 tsp butter
• A pinch of salt
• Freshly ground black pepper
• Fresh dill or parsley, for garnish (optional)

Elena’s Tip: After washing your spinach, make sure to dry it thoroughly. I usually give it a good spin in a salad spinner. Removing excess water is the single most important step to prevent a soggy filling and a watery omelette.

How to Make This Spinach Feta Omelette Recipe

The process is straightforward. We’ll first prepare the filling by wilting the spinach with some aromatics, then we’ll cook the eggs gently to create the perfect omelette. A good non-stick pan is your best friend here!

1. Prepare the Filling: Place a small frying pan over a medium heat and add the olive oil. Once warm, add the finely diced shallot and cook for 2-3 minutes until it has softened and become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Wilt the Spinach: Add the fresh spinach to the pan. It will look like a lot, but it will wilt down significantly. Stir it for 1-2 minutes until it has completely wilted. Remove the pan from the heat.
3. Squeeze the Spinach: Tip the spinach mixture into a fine-mesh sieve and press down firmly with the back of a spoon to squeeze out as much liquid as possible. This is a crucial step! Set the drained spinach filling aside.
4. Whisk the Eggs: In a medium bowl, crack the 3 eggs. Add the optional tablespoon of milk, a small pinch of salt, and a generous grinding of black pepper. Whisk vigorously with a fork or a balloon whisk for about 30 seconds, until the whites and yolks are completely combined and the mixture is slightly frothy.
5. Heat the Omelette Pan: Place a 20-23cm (8-9 inch) non-stick frying pan over a medium-low heat. What works best for me is to let the pan heat up properly before adding anything. Add the butter and swirl it around until it’s melted and foaming gently.
6. Cook the Omelette: Pour the whisked egg mixture into the hot pan. Let it cook undisturbed for about 30-45 seconds, until you see the edges begin to set.
7. Create the Layers: Using a silicone spatula, gently push the cooked edges of the egg towards the centre of the pan, tilting the pan so the uncooked egg runs into the space you’ve just created. Repeat this a few times around the pan until most of the egg is softly set but the top is still slightly moist and glossy. This should take about 2-3 minutes.
8. Add the Filling: Spoon the spinach and shallot mixture over one half of the omelette. Sprinkle the crumbled feta cheese on top of the spinach.
9. Fold and Finish: Carefully slide your spatula under the empty half of the omelette and fold it over the filling. Let it cook for another 30-60 seconds, just until the cheese has started to melt.
10. Serve Immediately: Gently slide the finished spinach and feta omelette onto a warm plate. Garnish with a sprinkle of fresh dill or parsley and another grind of black pepper. Serve straight away.

Tips From My Kitchen

• Temperature Control is Key: The biggest mistake with omelettes is cooking them on too high a heat. This makes the eggs tough and rubbery. A gentle, medium-low heat allows the eggs to cook evenly and stay tender and custardy.
• The Secret Step: I learned that taking the extra minute to properly squeeze all the moisture out of the wilted spinach is transformative. It concentrates the flavour and ensures the integrity of your omelette, preventing any sogginess.
• Make-Ahead Prep: While an omelette is best served fresh, you can absolutely prepare the filling in advance. The cooked spinach and shallot mixture can be stored in an airtight container in the fridge for up to 2 days. This makes assembly even faster on a busy morning.
• Storage: If you do have leftovers, wrap the omelette tightly in cling film or place it in an airtight container. It will keep in the fridge for up to 2 days. Reheat it gently in a pan with a lid over a low heat, or in the microwave for 30-45 seconds.

Common Mistakes to Avoid

• Overfilling the Omelette: It’s tempting to pack in as much filling as possible, but this can make the omelette heavy and difficult to fold neatly. Stick to the recommended quantities for a balanced and structurally sound result.
• Using High Heat: As mentioned, cooking an omelette too quickly on high heat is the fastest way to a disappointing, browned, and tough texture. Patience and a lower temperature are rewarded with a much better result. For more on egg cooking science, Serious Eats has a great guide on the importance of temperature control.
• Rushing the Fold: Once you add the filling, give the cheese a moment to begin melting before you fold. This allows the heat to penetrate the filling and helps everything meld together beautifully inside the folded omelette.

Delicious Variations to Try

One of the best things about an omelette recipe is how adaptable it is. Once you have the basic technique down, you can experiment with all sorts of fillings.

• Spicy Version: Add 1/4 teaspoon of chilli flakes or one finely chopped red chilli along with the garlic for a welcome kick of heat that pairs wonderfully with the salty feta.
• Add More Veggies: Sautéed mushrooms, chopped red peppers, or sun-dried tomatoes make fantastic additions. Cook them along with the shallots until tender before adding the spinach.
• Different Cheeses & Herbs: While feta is key to this recipe, you could swap it for goat’s cheese for a different tangy flavour, or use grated cheddar for a gloriously melty interior. Thyme or oregano also work well in place of dill or parsley.

What to Serve With Your Spinach and Feta Omelette

This omelette is a complete meal on its own, but a few simple accompaniments can round it out, especially if you’re serving it for brunch or a main meal.

• Sourdough Toast: A slice of crusty, buttered sourdough toast is the ideal partner for mopping up any leftover eggy goodness.
• A Simple Green Salad: A handful of rocket or mixed leaves tossed in a sharp lemon and olive oil vinaigrette provides a fresh, peppery contrast to the rich omelette.

– Roasted Cherry Tomatoes: Roasting cherry tomatoes on the vine with a drizzle of olive oil and a sprinkle of salt until they just begin to burst makes for a sweet and juicy side.

• Drink Pairing: A glass of freshly squeezed orange juice is a classic brunch choice, while a crisp, dry white wine like a Sauvignon Blanc works wonderfully for lunch or a light supper.

Frequently Asked Questions

Spinach Feta Omelette

A fluffy, savory omelette filled with wilted spinach, aromatic shallots, and tangy feta cheese. This quick and easy recipe makes for a perfect, protein-packed breakfast or light lunch.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1 serving

Course: Breakfast

Cuisine: Mediterranean

Calories: 395

Ingredients Method Notes

Ingredients

  

• 3 large free-range eggs
• 50 g fresh spinach washed
• 40 g feta cheese crumbled
• 1 tbsp whole milk optional, for fluffiness
• 1 small shallot about 20g, finely diced
• 1 clove garlic minced
• 1 tsp olive oil
• 1 tsp butter
• A pinch of salt
• Freshly ground black pepper
• Fresh dill or parsley for garnish (optional)

Method

 

1. Prepare the Filling: Place a small frying pan over a medium heat and add the olive oil. Once warm, add the finely diced shallot and cook for 2-3 minutes until it has softened and become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Wilt the Spinach: Add the fresh spinach to the pan. It will look like a lot, but it will wilt down significantly. Stir it for 1-2 minutes until it has completely wilted. Remove the pan from the heat.
3. Squeeze the Spinach: Tip the spinach mixture into a fine-mesh sieve and press down firmly with the back of a spoon to squeeze out as much liquid as possible. This is a crucial step! Set the drained spinach filling aside.
4. Whisk the Eggs: In a medium bowl, crack the 3 eggs. Add the optional tablespoon of milk, a small pinch of salt, and a generous grinding of black pepper. Whisk vigorously with a fork or a balloon whisk for about 30 seconds, until the whites and yolks are completely combined and the mixture is slightly frothy.
5. Heat the Omelette Pan: Place a 20-23cm (8-9 inch) non-stick frying pan over a medium-low heat. What works best for me is to let the pan heat up properly before adding anything. Add the butter and swirl it around until it’s melted and foaming gently.
6. Cook the Omelette: Pour the whisked egg mixture into the hot pan. Let it cook undisturbed for about 30-45 seconds, until you see the edges begin to set.
7. Create the Layers: Using a silicone spatula, gently push the cooked edges of the egg towards the centre of the pan, tilting the pan so the uncooked egg runs into the space you've just created. Repeat this a few times around the pan until most of the egg is softly set but the top is still slightly moist and glossy. This should take about 2-3 minutes.
8. Add the Filling: Spoon the spinach and shallot mixture over one half of the omelette. Sprinkle the crumbled feta cheese on top of the spinach.
9. Fold and Finish: Carefully slide your spatula under the empty half of the omelette and fold it over the filling. Let it cook for another 30-60 seconds, just until the cheese has started to melt.
10. Serve Immediately: Gently slide the finished spinach and feta omelette onto a warm plate. Garnish with a sprinkle of fresh dill or parsley and another grind of black pepper. Serve straight away.

Notes

The key to a non-soggy omelette is squeezing all the excess water from the cooked spinach. Serve immediately with a side of toast or a simple green salad.

I really hope you give this spinach and feta omelette recipe a try. It’s a humble dish, but one that brings me a lot of joy with its straightforward process and delicious, nourishing results. It’s a testament to how a few quality ingredients, handled with a little care, can create something truly wonderful. If you’re looking for another simple yet satisfying egg dish, my Simple Egg Fried Rice For Dinner is always a family favourite. Let me know how you get on in the comments below – I love hearing about your kitchen adventures!

Happy cooking,
Elena