15-Minute Spinach & Feta Omelet – Quick, Healthy & Flavorful
Breakfast doesn’t need to be complicated to be delicious and nourishing. If you’re craving something warm, satisfying, and packed with nutrients, the 15-Minute Spinach & Feta Omelet will quickly become your go-to. This recipe celebrates the simplicity of fresh ingredients while giving you a gourmet touch in just minutes.
The beauty of this omelet lies in its balance: tender eggs cook into a fluffy base, wilted spinach adds freshness, and crumbled feta cheese introduces a salty tang that ties everything together. Whether you’re powering through a busy weekday morning or enjoying a slower weekend brunch, this omelet offers the perfect blend of speed, nutrition, and flavor.
Ingredients
- 3 large eggs
- 2 tbsp milk (or water)
- 1 cup fresh spinach, roughly chopped
- ¼ cup crumbled feta cheese
- 1 tbsp olive oil or butter
- Salt, to taste
- Black pepper, freshly ground, to taste
- Optional: pinch of red pepper flakes or fresh herbs (parsley, dill, or basil)
Instructions
- Prepare the eggs – In a medium bowl, whisk eggs with milk until well blended. Season with a pinch of salt and pepper.
- Cook spinach – Heat olive oil or butter in a non-stick skillet over medium heat. Add spinach and sauté until wilted, about 1–2 minutes.
- Add eggs – Pour the egg mixture into the skillet, swirling gently to cover the bottom evenly. Let cook undisturbed for 2–3 minutes.
- Add feta – Sprinkle feta cheese evenly over the eggs. Add optional herbs or red pepper flakes if using.
- Fold the omelet – Once the edges are set but the center is slightly soft, gently fold the omelet in half with a spatula.
- Finish cooking – Cook another 1–2 minutes until cheese is softened and eggs are fully set.
- Serve immediately – Transfer to a plate, garnish with extra herbs, and enjoy warm.
Creative Section: Why This Omelet Works
What makes this Spinach & Feta Omelet a standout isn’t just how quickly it comes together — it’s the flavor synergy:
- Spinach adds freshness and a nutrient punch, loaded with vitamins A, C, and iron.
- Feta cheese delivers creaminess and a salty tang that balances the mildness of eggs.
- Eggs provide protein to keep you full, while their fluffy texture makes the omelet light yet satisfying.
This is also a flexible base recipe: you can add mushrooms, sun-dried tomatoes, onions, or even swap feta for goat cheese. If you’re meal-prepping, whip up the filling ahead of time — spinach sautéed with herbs and feta keeps well in the fridge, ready to fold into freshly cooked eggs.
15-Minute Spinach & Feta Omelet
Ingredients
Equipment
Method
- In a medium bowl, whisk eggs with milk until well blended. Season with salt and pepper.
- Heat olive oil or butter in a non-stick skillet over medium heat. Add spinach and sauté until wilted, about 1–2 minutes.
- Pour the egg mixture into the skillet, swirling gently to cover the bottom evenly. Let cook undisturbed for 2–3 minutes.
- Sprinkle feta cheese evenly over the eggs. Add optional herbs or red pepper flakes if using.
- Once the edges are set but the center is slightly soft, gently fold the omelet in half with a spatula.
- Cook another 1–2 minutes until cheese is softened and eggs are fully set.
- Transfer to a plate, garnish with extra herbs, and serve immediately.
