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This healthy spinach and feta omelette is a delicious, protein-packed breakfast recipe that is easy to make. Made with sautéed spinach, crumbled feta, black olives, tomatoes and herbs.
For other spinach and feta recipes, try this spinach and feta pizza.
- This spinach & feta omelette is packed with 27g of protein per serving, making it a very filling breakfast.
- It’s easy & quick to make within 15 minutes.
- It’s easy to customize this recipe to your liking.
Ingredients & Substitutions
- Spinach: Use fresh spinach rather than frozen spinach. If you do use frozen spinach, fully thaw and drain the spinach to prevent it from watering down the omelette.
- Eggs: Eggs are the base of the omelette. Use medium or large sized eggs.
- Olives: Black olives pair best with the other flavors in this omelette. However, you can use any type of olive you like. If you don’t like olives, you can replace them with sautéed mushrooms.
- Feta & Mozzarella: Feta adds a slightly tangy flavor. As a substitute, use goat cheese. Mozzarella gives a subtler flavor. Don’t replace the mozzarella with feta, otherwise the flavor will be too strong.
- Tomatoes: Diced tomatoes give the omelette a bit of color. Use whatever type of tomato you have on hand.
- Herbs: A combination of basil and oregano are used to season this omelette. However, you can use whatever combination of spices you like. You can also use fresh herbs instead of dried ones if you have them available.
Step 1: Heat the olive oil on a nonstick pan over medium heat. Add the spinach and cook for 3 to 4 minutes until wilted. Set aside.
Step 2: In another pan, add the butter and melt over medium heat. Then, add in the eggs and whisk them quickly until they are evenly combined. If using a large pan, draw the eggs back as they cook so they fill half the pan. Once the eggs are no longer runny, spread the cheese on top.
Step 3: When the cheese has partially melted, spread the rest of the ingredients evenly on top.
Step 4: Once the eggs are cooked through and golden on the bottom, use a spatula to flip the omlette in half. Serve immediately.
- Wait until the eggs are fully cooked before flipping. The omelette should be golden brown on the bottom before trying to flip the omelette. Otherwise, it may break apart while flipping.
- Cook the omelette on lower heat. Using higher heat doesn’t make the omelette cook faster. Instead, it will result in the bottom of the omelette cooking too quickly and possibly burning.
- Fold the omelette how you like. There is no right way to fold the omelette. Instead of confining the eggs to half the pan as it cooks, you can also use a smaller, 8-inch pan and let the omelette cover the entire bottom.
- Add an extra egg. For an extra filling breakfast, use 3 eggs instead of 2.
- Don’t add too much salt. Feta is naturally salty. Don’t add too much salt without tasting first.
What to Serve this Omelette with:
There are lots of options to serve this omelette. Here are some ideas:
- Fruit Smoothie: Try a fruit smoothie such as this mango spinach smoothie, this papaya smoothie, or this pineapple mango smoothie.
- Latte: For a coffee or latte drink, try this salted caramel macchiato or this iced oat milk latte.
- Fresh Fruit: Serve with a bowl of seasonal fruit or berries.
- Toast: Serve with avocado toast or toast spread with butter.
- Overnights Oats: Try these apple pie overnight oats, these nutella overnight oats or these raspberry overnight oats.
- Yogurt Parfait: Serve with a bowl of yogurt, granola and fruit.
- Pancakes: Try these oat milk pancakes or these bananas foster pancakes.
- Breakfast Potatoes: Make a side of breakfast potatoes in the air fryer or the oven.
- Banana Bread: Serve with a slice of this creamy ricotta banana bread.
Yes. Add in any extra ingredients, such as bell peppers or mushrooms. Make sure not to overfill the omelette.
Yes. Mushrooms are a great substitution for the olives. Sauté them with the spinach before adding them into the omelette.