Spinach Feta Omelet (Printer-friendly)
Fluffy eggs filled with wilted spinach and crumbled feta cheese, ready in minutes.
# What You’ll Need:
→ Eggs and Dairy
01 - 4 large eggs
02 - 1/4 cup milk
03 - 1/4 cup crumbled feta cheese
04 - 1 tbsp unsalted butter or olive oil
→ Vegetables
05 - 1 cup fresh spinach, roughly chopped
06 - 1 small shallot or 1/4 onion, finely diced
→ Seasonings
07 - 1/4 tsp salt
08 - 1/8 tsp black pepper
09 - Pinch of nutmeg
# How to Make It:
01 - Whisk together eggs, milk, salt, pepper, and nutmeg in a bowl until fully combined and frothy.
02 - Heat butter or olive oil in a nonstick skillet over medium heat. Add shallot or onion and cook until translucent, approximately 1-2 minutes.
03 - Add chopped spinach to the skillet and stir constantly until wilted, about 1 minute.
04 - Pour egg mixture into the skillet, tilting pan to distribute evenly over the spinach and aromatics.
05 - Cook undisturbed for 2-3 minutes until edges begin to set. Gently lift edges with spatula to allow uncooked egg to flow underneath.
06 - Sprinkle crumbled feta cheese evenly over one half of the omelet.
07 - Fold omelet in half when eggs are mostly set but top remains slightly runny. Cook 30 seconds longer, then slide onto plate.
08 - Serve immediately, garnished with additional feta or fresh herbs if desired.
# Expert Tips:
01 -
- It comes together in under 20 minutes but tastes like something you'd order at a brunch spot
- The combination of creamy feta and fresh spinach hits that perfect savory note that keeps you satisfied for hours
02 -
- Do not use high heat or the eggs will brown before they are properly cooked through
- The omelet continues cooking after you fold it, so remove it while the center still looks slightly underdone
03 -
- Have all ingredients prepped and measured before you start cooking since this comes together fast
- Warm your plate in the oven while cooking so the omelet stays hot until serving