My easy spinach feta omelette is packed with flavor and ready in under 10 minutes. It is a high protein, low carb breakfast that will keep you satisfied until lunch.
So many people think that it is difficult to make an omelette. It is not. I am a home-taught cook and I love quick and easy recipes. If I can do it, so can you!
Today, I will show you how to make a super tasty feta spinach omelette in less than 10 minutes. It is so good that I have made it 3 times in a row.
Also, take a look at my egg white omelette and this cottage cheese omelette.
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Why This Recipe Works
So much flavor. The crumbled feta slowly melts inside the omelette and becomes creamy and irresistible. The spinach and the spring onions add texture. It is a truly delicious combination.
High in protein. This omelette contains almost 26 grams of protein, thanks to the eggs and the feta cheese. I always look for ways to increase protein in my diet because it improves my energy levels. Here are more reasons why eating protein is a good idea.
A complete meal. The great thing about omelettes is that they are a balanced, filling meal all on their own, with endless possibilities for variations (see my suggestions further down in the post). The recipe is also naturally keto friendly with just 4.6g of net carbs. This is a breakfast that won't spike your blood sugar.
Ingredients
- Eggs - I used large eggs.
- Feta cheese - Should be crumbled so it melts easily inside the omelette.
- Vegetables - Fresh baby spinach and chopped spring onions. You could also use frozen spinach. Just cook it long enough for all the liquid to evaporate. Equally, regular white onions can be used instead of the scallions. These, you must chop very finely and saute them over low heat until they are soft and translucent.
The traditional French way of cooking an omelette is with butter. Since we are using Mediterranean ingredients in this recipe, I chose olive oil instead. This really elevates the taste. The darker the oil, the more fruity and intense the flavor.
Optional ingredient: ½ chopped garlic clove. I sometimes add it when I make the omelette for lunch. Saute it with the other vegetables.
See the recipe card for full information on ingredients and quantities.
Instructions
It's simple to make a spinach and feta omelette. Here are the basic steps.
Scroll down to the recipe card for a detailed method, ingredient amounts and nutrition information.
STEP 1
Fry the chopped spring onions and the spinach in olive oil over medium heat until the spinach is wilted. Set aside.
STEP 2
Crack the eggs into a small bowl and whisk until well combined. Season to taste with salt and pepper.
STEP 3
Pour the whisked eggs into the pan and let them set a little. Then, add the spinach and feta on top of half of the omelette.
Reduce the heat to low and cook until the top is slightly set and not runny any more.
STEP 4
Fold the un-topped side of the eggs over the filling and slide the omelette on a plate. Garnish with fresh chives.
Katrin's Top Tips
#1 Swirl the pan so the egg mixture covers the bottom evenly.
#2 Fluffy omelette: Blend the eggs briefly with an electric blender. This beats air bubbles into the mixture.
#3 Extra fluffy omelette: Separate the eggs and beat the egg whites until stiff peaks form. Then, fold the whites into the beaten egg yolks. Voilà, a souffle omelette!
Variations
Omelettes are the ideal way to use up leftovers from the fridge. You can add cured ham, crispy bacon or any vegetables of your choice to this recipe, from mushrooms to tomatoes or zucchini.
As with the spinach, always sautee vegetables first so they are not watery.
Cottage cheese or ricotta are good substitutes for the feta cheese.
I served the omelette with chopped fresh chives. You could also mix these directly into the egg mixture. Alternatives are chopped parsley, dill or oregano.
Of course, the classic filling for an omelette is ham and cheese (cheddar or emmental) - but that's an entirely different recipe!
Serving Suggestion
An omelette with feta and spinach is a satisfying breakfast. Add a strong cup of coffee or almond milk matcha latte and I am happy.
If you enjoy it for lunch instead of breakfast, serve it with a green side salad, cherry tomatoes or Keto Coleslaw. I also love it with a side of this 4 ingredient guacamole.
Recipe FAQs
There are 2 ways to make an omelette thick. One way is to beat air into the egg mixture itself. I have listed how to make a fluffy omelette in my top tips above. Another easy way to make a thicker omelet is to use a smaller pan, such as an 8-inch or 7-inch pan.
For smaller appetites, only use 2 eggs instead of 3. In this case, use a small frying pan to prevent the omelette from being too thin.
The best dairy-free feta cheese I have found is the Violife Greek White. It is coconut-based and the taste is great.
Storage
Omelettes taste best fresh and I recommend that you eat it straight away.
It is possible to store leftovers in an airtight container in the refrigerator for up to 1 day.
More Easy Egg Recipes
- Egg White Protein Crepes7 Minutes
- Keto Egg Loaf Recipe (for French Toast!)45 Minutes
- Egg White Wraps4 Minutes
- Feta Eggs5 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Spinach Feta Omelette
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 9-inch non-stick frying pan (use an 8-inch pan for a thicker omelette)
Ingredients
- 2 teaspoon olive oil
- 1 cup spinach roughly chopped (40g)
- 2 spring onions (scallions), finely chopped (30g)
- 3 large eggs
- pinch salt and pepper
- ¼ cup feta cheese crumbled, 40g
To Serve
- 1 teaspoon chives finely chopped
Instructions
- Heat 1.5 teaspoons of olive oil in a non-stick frying pan over medium heat. Sauté the spinach and spring onions for one minute until the spinach is wilted. Transfer to a small plate.
- Crack the eggs into a small bowl and whisk with a fork until well-combined. Season with a pinch of salt and pepper.
- Add the remaining ½ teaspoon of olive oil to the pan. Pour in the whisked eggs and swirl the pan so the eggs cover the bottom.
- Allow the eggs to firm up for about 1 minute, then use a rubber spatula to lift the edges slightly to loosen.
- Sprinkle half of the omelette with the cooked spinach mix and sprinkle with feta. Reduce the heat to low and cook for a further 2-3 minutes until the top is slightly set and not runny any more.
- Flip the un-topped side of the eggs over the filling, and slide onto a plate. Garnish with fresh chives.
Pauline
Made this for brunch today, it was delicious. I love that fact that I can be hungry and ready to eat, and look up your site and find something that is nutritious and only takes 10 minutes to make.