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15-minute spinach and feta omelet served on a plate

15 Minute Spinach and Feta Omelet

A warm, fluffy omelet featuring fresh spinach and tangy feta cheese, perfect for busy mornings or leisurely brunches.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large eggs Fresh eggs are preferable.
  • 1 cup fresh spinach, chopped Make sure to wash and chop the spinach.
  • 1/4 cup feta cheese, crumbled Can substitute with goat cheese or dairy-free options.
  • 1 tablespoon olive oil or butter Use for cooking to prevent sticking.
  • to taste salt and pepper Season according to preference.

Method
 

Preparation
  1. Gather all your ingredients. Ensure spinach is washed and chopped. Crumble feta cheese.
  2. In a bowl, crack open the eggs, add a pinch of salt and pepper, and whisk until well-blended and frothy.
Cooking
  1. Heat a non-stick skillet over medium heat and add olive oil or butter, heating until shimmering.
  2. Add chopped spinach to the skillet and sauté for 1-2 minutes until wilted and bright green.
  3. Pour whisked eggs over the spinach, tilting the pan for even coverage. Cook for 2-3 minutes until edges set.
  4. Sprinkle crumbled feta cheese on top of the omelet.
  5. Fold the omelet in half and cook for another 1-2 minutes until fully cooked and feta is slightly melted.
  6. Slide the omelet onto a plate, cut in half if desired, and enjoy warm.

Notes

To store, cool the omelet and wrap in plastic or store in a container. Refrigerate for up to 2 days or freeze for up to a month. Reheat in the oven or microwave, adding water to maintain moisture.