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Home » Breakfast

Spinach And Feta Omelette

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Disclaimer: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

A close up view of a cheesy spinach and feta omelette cut in half.

For other egg-based breakfast recipes, try this sun-dried tomato quiche or this broccoli & salmon quiche.

For other spinach and feta recipes, try this spinach and feta pizza.

Jump to:
  • Recipe Highlights
  • Ingredients & Substitutions
  • Equipment
  • Instructions
  • Expert Tips
  • What to Serve this Omelette with:
  • FAQ
  • 📖 Recipe
Up close view of a bite of omelette on a fork.

Recipe Highlights

  • 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

An overhead view of the ingredients needed to make the omelette.
  • 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.

Equipment

  • A non-stick pan to cook the omelette in.
  • A flat spatula to flip the omelette.

Instructions

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.

A collage of process photos illustrating steps 1 and 2.

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.

A collage of process photos illustrating steps 3 and 4.

Expert Tips

  • 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.
Overhead view of a feta spinach omelette topped with red pepper flakes, on a round brown plate.

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.

FAQ

Can I add in extra ingredients to this omelette?

Yes. Add in any extra ingredients, such as bell peppers or mushrooms. Make sure not to overfill the omelette.

Can I replace the olives with something else?

Yes. Mushrooms are a great substitution for the olives. Sauté them with the spinach before adding them into the omelette.

Up close view of a spinach & feta omelette topped with red pepper flakes.
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📖 Recipe

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A close up view of a cheesy spinach and feta omelette cut in half.

Spinach And Feta Omelette


  • Author: Ali
  • Total Time: 15 minutes
  • Yield: 1 omelette 1x
  • Diet: Vegetarian
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Description

This healthy spinach and feta omelette is a delicious, protein packed breakfast recipe that is easy to make in under 15 minutes.


Ingredients

Scale
  • ½ tbsp olive oil
  • 1 cup spinach
  • 1 tbsp butter
  • 2 eggs
  • ¼ cup mozzarella cheese
  • 2 tbsp feta, crumbled
  • ¼ cup tomatoes, diced
  • 2 tbsp black olives, pitted and sliced
  • ¼ tsp basil, dried
  • ¼ tsp oregano, dried
  • salt and pepper to taste

Instructions

  1. In a small saucepan, heat the olive oil on medium heat. Add in the spinach and sauté for 3 to 4 minutes, until wilted. Set aside.
  2. In a large nonstick skillet, melt the butter. Add the eggs and quickly whisk them until well combined. As the eggs cook, use a spatula to draw back the eggs, confining them to half of the pan. Alternatively, use a small 8-inch pan and let the eggs cover the whole bottom of the pan.
  3. Once the eggs are partially cooked and no longer running along the pan, sprinkle the mozzarella and feta cheese over the eggs.
  4. Let the cheese partially melt, then add the tomatoes, olives, basil, oregano, salt and pepper.
  5. Cook the omelette for another couple of minutes until the eggs are cooked and the bottom is golden brown. Fold the omelette in half and serve.

Notes

  • 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.
  • 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.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 omelette
  • Calories: 488
  • Sugar: 3.8g
  • Sodium: 803mg
  • Fat: 39.1g
  • Saturated Fat: 16.9g
  • Unsaturated Fat: 18.6g
  • Trans Fat: 0.7g
  • Carbohydrates: 13g
  • Fiber: 5.4g
  • Protein: 26.8g
  • Cholesterol: 434mg

Keywords: omelette recipe, healthy breakfast

Leave a comment if you tried this recipe!

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Ali in a white tank top wearing sunglasses, with trees with yellow leaves in the background.

Hi, I'm Ali! Full-time nurse, lifetime foodie. Join me as I create, eat and drink the most delicious brunch, cocktail & dessert recipes! More about me —>

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