Spinach and Feta Omelet (Printable View)
Fluffy eggs stuffed with fresh spinach and tangy feta cheese
# What You’ll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup feta cheese, crumbled
04 - 1 tablespoon unsalted butter
→ Vegetables
05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 small shallot, finely diced (optional)
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
09 - Pinch of nutmeg (optional)
# Cooking Steps:
01 - In a medium bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until fully combined.
02 - Heat butter in a nonstick skillet over medium heat. Add the shallot (if using) and sauté for 1 minute until fragrant.
03 - Add the spinach and cook, stirring, for 1–2 minutes until wilted.
04 - Pour the egg mixture over the spinach in the skillet. Let cook undisturbed for 1–2 minutes until the edges begin to set.
05 - Gently lift the edges with a spatula, allowing uncooked egg to flow underneath. Cook for another 1–2 minutes until almost set.
06 - Sprinkle the crumbled feta evenly over one half of the omelet.
07 - Using the spatula, fold the omelet in half and cook for 1 more minute, allowing the feta to warm through.
08 - Slide onto a plate and serve immediately.
# Expert Tips:
01 -
- The saltiness of feta means you need almost no additional seasoning beyond salt and pepper
- It looks impressive but is actually impossible to mess up once you know the technique
02 -
- Medium heat is the sweet spot because high heat browns the eggs before the inside sets
- Resist the urge to touch the eggs for that first minute or you will break the layer that forms
03 -
- Pat spinach dry after washing so it wilts instead of steams in the pan
- Buy feta stored in brine rather than vacuum sealed for the best texture and flavor