This Spinach Feta Omelette is quick, nutritious, and perfect for busy mornings.
It’s packed with leafy greens, tangy feta, and fluffy eggs seasoned with garlic and oregano.
Whether you’re meal-prepping or cooking a solo brunch, this easy recipe is a delicious way to start your day with protein and flavor.
Why You’ll Love This Recipe
5-Minute Breakfast – Quick enough for weekdays, tasty enough for weekends
Low-Carb & High-Protein – Keeps you full and fueled
Mediterranean-Inspired Flavors – Garlic, oregano, feta, and spinach
One-Pan Wonder – Minimal cleanup required
Customizable – Easy to swap cheeses or add veggies
What You’ll Need (Ingredient Highlights)
Eggs – Use large, fresh eggs for best results
Spinach – Baby spinach wilts quickly and adds iron and fiber
Feta Cheese – Crumbly and tangy, it pairs beautifully with eggs
Garlic Powder & Oregano – Classic Mediterranean flavor combo
Butter – Adds richness and prevents sticking
Pro Tips Before You Start
Use a nonstick skillet – A 9-inch pan is perfect for flipping
Don’t overcook the eggs – Covering the pan helps them set without drying
Crack eggs into a bowl first – For smoother whisking and even seasoning
Pre-wilt the spinach – It blends into the omelette better and releases less moisture
Add feta last – So it stays creamy and doesn’t melt out
How to Make Spinach Feta Omelette
Step 1: Whisk the Eggs
In a small bowl, crack the eggs and add garlic powder, oregano, and a pinch of salt.
Whisk until well combined and slightly frothy.
Step 2: Sauté the Spinach
Melt half of the butter in a nonstick 9” skillet over medium heat.
Add the spinach and sauté for 1–2 minutes, stirring often, until wilted.
Transfer to a plate.
Step 3: Cook the Omelette
Return the skillet to the heat and add the remaining butter.
Swirl to coat the pan. Pour in the egg mixture and cover the skillet with a lid.
Let it cook undisturbed for 1–2 minutes until almost set.
Step 4: Add Filling & Fold
Uncover and sprinkle the sautéed spinach and crumbled feta onto one half of the omelette.
Cover again for another minute, just until the eggs are fully set and the cheese is slightly melted.
Fold the omelette in half and slide it onto a plate.
What to Serve It With
Whole grain toast or pita
Fresh fruit or berries for a sweet contrast
Greek yogurt with honey for a creamy, cooling side
Hot sauce or chili flakes for a kick
Iced or hot coffee to complete your morning
Variations / Substitutions
Add cherry tomatoes or mushrooms for extra veg
Use goat cheese or shredded mozzarella instead of feta
Add red pepper flakes for heat
Make it dairy-free – Use olive oil instead of butter and omit cheese
Double the recipe for a shareable brunch option
Storage & Leftovers
Best fresh – Omelettes are best served right after cooking
If needed – Store leftovers in an airtight container for up to 1 day
To reheat – Microwave on low or gently warm in a skillet
FAQs
Can I use frozen spinach?
Yes, but thaw and squeeze out the moisture before sautéing.
What’s the best pan to use?
A 9-inch nonstick skillet is ideal for easy flipping and even cooking.
Can I meal-prep this omelette?
Omelettes are best made fresh, but you can prep the filling ingredients ahead to save time.
Is feta cheese salty?
Yes, so go light on the added salt—taste the mix before adding more.
What’s a good herb substitute for oregano?
Try basil or thyme for a different flavor profile.
How do I make this vegetarian?
It already is! Just be sure your feta doesn’t contain animal rennet if that matters to you.
Can I use egg whites only?
Yes—replace each whole egg with 2 egg whites for a lighter version.
Final Thoughts
This Spinach Feta Omelette is everything I love about a nourishing breakfast: quick, customizable, and full of flavor.
The creamy feta melts into the warm eggs while the sautéed spinach adds texture and nutrients.
It’s a Mediterranean-inspired classic that’s always a hit on my breakfast table.
