Spinach Feta Omelet (Printable Version)

Fluffy eggs filled with wilted spinach and crumbled feta create a satisfying Mediterranean-style meal ready in under 20 minutes.

# What You Need:

01 - 4 large eggs

02 - 1/4 cup milk (optional, for fluffiness)

03 - 1/4 cup feta cheese, crumbled

04 - 1 tbsp unsalted butter or olive oil

05 - 1 cup fresh spinach, roughly chopped

06 - 1 small shallot or 1/4 onion, finely diced

07 - 1/4 tsp salt

08 - 1/8 tsp black pepper

09 - Pinch of nutmeg (optional)

01 - Whisk together eggs, milk, salt, black pepper, and nutmeg in a bowl until well combined.

02 - Heat butter or olive oil in a nonstick skillet over medium heat. Add shallot or onion and sauté until translucent, about 1–2 minutes.

03 - Add spinach to skillet and cook, stirring, until wilted, about 1 minute.

04 - Pour egg mixture into skillet, tilting pan to distribute evenly over spinach and shallot mixture.

05 - Cook undisturbed for 2–3 minutes until edges begin to set. Gently lift edges with spatula, letting uncooked egg flow underneath.

06 - Sprinkle crumbled feta evenly over one half of the omelet.

07 - When eggs are mostly set but top is slightly runny, fold omelet in half. Cook 30 seconds, then slide onto plate.

08 - Serve immediately, garnished with extra feta or fresh herbs if desired.

01 -

The feta melts into warm pockets of salty creaminess that balance perfectly with fresh spinach
It comes together in under twenty minutes but tastes like something you would order at a brunch spot
The technique is forgiving enough for beginners but impressive enough for guests

02 -

Overfilling your omelet makes folding difficult, so resist the urge to add extra cheese or spinach
A truly nonstick skillet is essential for this recipe, or you will end up with scrambled eggs instead
Removing the omelet from heat while the center still looks slightly runny ensures perfect texture by the time you serve it

03 -