Spinach Feta Omelet
Updated Feb 26, 2026
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This spinach feta omelet is a simple, reliable breakfast that feels a little special without asking much of you. Sautéed spinach and tangy feta melt into soft eggs, bringing a little Greek diner vibe into your kitchen.
A spinach feta omelet is one of those breakfasts that sounds virtuous but tastes indulgent—in the best way. Soft eggs, lightly sautéed spinach, and salty, creamy feta come together quickly and without drama. And if your omelet turns into very good scrambled eggs with spinach and feta, congratulations—you still win breakfast.
This spinach feta omelet is naturally gluten-free and works for breakfast, lunch, or a quick dinner.
Why This Recipe Works
- Sautéing the spinach first prevents a watery omelet
- Feta adds creaminess
- The feta-spinach combo is a classic
What's In This Post?
Spinach and Feta Omelet: Lightly sauteed spinach and crumbled feta make a creamy, colorful and delicious omelet filling.
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Ingredients
- Baby spinach
- Large eggs
- Unsalted butter
- Crumbled feta
- Minced fresh chives –To garnish (optional)
How to Make a Spinach Feta Omelet
- Sauté the spinach: Transfer to a small plate.
- Beat the eggs.
- Make the omelet: Melt the butter in the pan, then add the eggs, swirling to coat the bottom. Let them sit for about 30 seconds, then lift the edges with a rubber spatula so any uncooked egg runs underneath. Sprinkle half the omelet with the spinach and feta and cook another 30 seconds, until the top is just moist. The eggs should look mostly set but still slightly glossy on top when you add the filling.
- Fold the omelet over the filling, slide it onto a plate, and garnish with chives if you like.
FAQs
Yes. Sautéing spinach first removes excess moisture, which keeps the omelet from turning watery and helps the eggs cook evenly.
Two eggs make a thinner, lighter omelet; three eggs make a thicker, more filling one. Choose based on your pan size and how hearty you want it.
The pan is usually too hot, not well-greased, or the eggs are moved too soon. Use medium heat, enough butter, and let the eggs set slightly before lifting or folding.
Tips for a Feta Spinach Omelet
- If you want a thinner omelet, use two eggs, and for a thicker one, use three. I
- If you use a pan that is smaller or larger than the recommended 8-inch pan, that’s fine, but know it will affect the thickness of the omelet, and think about 2 vs. 3 eggs accordingly.
- You should also feel free to whisk a tablespoon of fresh minced herbs into the eggs before they go into the pan — parsley, chives, tarragon, and chervil are some classic choices, alone or in combination.
What to Serve With a Spinach Feta Omelet
Think about some fruit salad and some crispy oven-baked bacon.
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Spinach Feta Omelet
Ingredients
- 1 teaspoon olive oil
- 1 cup baby spinach
- Kosher salt and freshly ground black pepper (to taste)
- 2 to 3 large eggs
- 1 tablespoon unsalted butter
- ¼ cup crumbled feta (or goat cheese)
- 2 teaspoons minced fresh chives (to garnish; optional)
Instructions
- Heat an 8-inch omelet pan or shallow skillet, preferably nonstick, over medium-high heat. Add the olive oil, then when hot, add the spinach, season lightly with salt and pepper, and toss for one minute until the spinach is wilted. Transfer to a small plate.
- Crack the eggs into a small bowl and use a fork to beat them with the salt and pepper.
- Return the pan to the heat and add the butter. Let it melt, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath. Sprinkle half of the eggs with the sautéed spinach and the feta and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny).
- Flip the untopped side of the eggs over the filling and slide it onto a plate. Garnish with fresh chives if desired.
This was super easy to make and it tasted great. Instead of chives, I used cilantro as a garnish and it was an amazing addition.
This was super easy to make and it tasted great. Instead of chives, I used cilantro as a garnish and it was an amazing addition.
Exactly what I was looking for! I added diced roma tomatoes and fresh basil on top. In place of Olive oil, I used Grapeseed oil. Turned out wonderful. The grapeseed oil added a slight crisp to parts of the spinach rather than fully wilting it while also bringing out more of the flavor. This will be my go to omelet for the foreseeable future! Thanks
So easy and delicious
Super simple and delicious