Spinach Feta Omelet (Printable)
Tender spinach and crumbled feta folded into fluffy eggs for a satisfying Mediterranean-style meal.
# What You'll Need:
→ Eggs and Dairy
01 - 4 large eggs
02 - 1/4 cup milk
03 - 1/4 cup feta cheese, crumbled
04 - 1 tbsp unsalted butter
→ Vegetables
05 - 1 cup fresh spinach, roughly chopped
06 - 1 small shallot, finely diced
→ Seasonings
07 - 1/4 tsp salt
08 - 1/8 tsp black pepper
09 - Pinch of nutmeg
# How-to Steps:
01 - Whisk together eggs, milk, salt, pepper, and nutmeg until fully blended and uniform in color.
02 - Heat butter in a nonstick skillet over medium heat. Add diced shallot and cook until translucent, approximately 1–2 minutes.
03 - Add chopped spinach to the skillet and stir frequently until leaves have completely wilted, about 1 minute.
04 - Pour the egg mixture into the skillet, tilting the pan to ensure even coverage over the spinach and shallot.
05 - Cook without disturbing for 2–3 minutes until edges begin to firm. Gently lift edges with a spatula to allow uncooked egg to flow underneath.
06 - Sprinkle crumbled feta cheese evenly across one half of the omelet.
07 - Fold the omelet in half once eggs are mostly set but still slightly moist on top. Cook for 30 additional seconds, then slide onto a serving plate.
08 - Serve immediately, optionally garnished with additional feta crumbles or fresh herbs.
# Expert Pointers:
01 -
- Ready in under 20 minutes but tastes like a weekend treat from your favorite café
- The feta creates these perfect little salty pockets that surprise you with every bite
02 -
- Dont crank the heat to high or the bottom will brown before the center sets
- Letting the eggs sit undisturbed at first is crucial for developing that tender, custardy texture
03 -
- Pat your spinach dry after washing to prevent water from making the omelet soggy
- Crack eggs into a separate bowl first to catch any shell fragments