Spinach and Feta Omelet (Printable Version)
A quick Mediterranean omelet featuring wilted spinach and crumbled feta, ready in 15 minutes for any meal.
# 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 (optional)
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
09 - Pinch of nutmeg (optional)
# Directions:
01 - In a medium bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until fully combined.
02 - Heat butter in a nonstick skillet over medium heat. Add the shallot (if using) and sauté for 1 minute until fragrant.
03 - Add the spinach and cook, stirring, for 1-2 minutes until wilted.
04 - Pour the egg mixture over the spinach in the skillet. Let cook undisturbed for 1-2 minutes until the edges begin to set.
05 - Gently lift the edges with a spatula, allowing uncooked egg to flow underneath. Cook for another 1-2 minutes until almost set.
06 - Sprinkle the crumbled feta evenly over one half of the omelet.
07 - Using the spatula, fold the omelet in half and cook for 1 more minute, allowing the feta to warm through.
08 - Slide onto a plate and serve immediately.
# Expert Tips:
01 -
- The feta gets warm and creamy in pockets while still keeping its briny bite
- It comes together faster than delivery would arrive
- This is the kind of meal that makes you feel like you have your life together
02 -
- A nonstick skillet is essential here because the eggs need to release cleanly when you fold them
- Overcooking the eggs makes them rubbery, so pull them off heat while they still look slightly wet on top
03 -
- Goat cheese works beautifully if you want something milder and creamier than feta
- Medium heat is your sweet spot—too high and the eggs brown before the inside sets