Spinach and Feta Omelet (Printable)

Fluffy eggs with wilted spinach and crumbled feta ready in minutes

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup feta cheese, crumbled
04 - 1 tablespoon unsalted butter

→ Vegetables

05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 small shallot, finely diced

→ Seasonings

07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
09 - Pinch of nutmeg

# How to Make It:

01 - Whisk together eggs, milk, salt, pepper, and nutmeg in a medium bowl until fully combined and uniform in color.
02 - Heat butter in a nonstick skillet over medium heat. Add diced shallot and sauté for 1 minute until fragrant and translucent.
03 - Add chopped spinach to the skillet and cook, stirring constantly, for 1–2 minutes until completely wilted and reduced in volume.
04 - Pour the egg mixture evenly over the spinach. Let cook undisturbed for 1–2 minutes until the edges begin to set and pull away from the pan.
05 - Gently lift the edges with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking for another 1–2 minutes until almost set but still slightly glossy on top.
06 - Sprinkle crumbled feta cheese evenly over one half of the omelet, leaving about 1/2 inch border from the edge.
07 - Using the spatula, carefully fold the unfilled half over the feta. Cook for 1 additional minute until the feta warms through and the omelet is fully set.
08 - Slide the omelet onto a warm plate and serve immediately while hot.

# Expert Hacks:

01 -
  • The salty feta melts into warm pockets throughout the eggs while fresh spinach keeps it bright
  • It comes together in 15 minutes but tastes like something you would order at a brunch spot
  • You can easily adapt it with whatever herbs or cheese you have on hand
02 -
  • Resist the urge to crank up the heat because medium-low gives you time to work and prevents rubbery eggs
  • Pre-crumbled feta often has anti-caking agents that prevent it from melting as beautifully
  • The omelet continues cooking after you fold it so pull it when it still looks slightly wet on top
03 -
  • Warm your plate in the oven while cooking so the omelet stays hot until the very last bite
  • Grate a little lemon zest over the top right before serving for a bright pop of flavor

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