Spinach Feta Omelet (Printable)

Savory Mediterranean omelet with wilted spinach and crumbled feta, ready in 18 minutes.

# What You’ll Need:

→ Eggs and Dairy

01 - 4 large eggs
02 - 1/4 cup milk
03 - 1/4 cup crumbled feta cheese
04 - 1 tbsp unsalted butter or olive oil

→ Vegetables

05 - 1 cup fresh spinach, roughly chopped
06 - 1 small shallot or 1/4 onion, 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 in bowl until fully combined and slightly frothy.
02 - Heat butter or oil in nonstick skillet over medium heat. Add shallot or onion, cook until translucent, about 1-2 minutes.
03 - Add chopped spinach to skillet, stir constantly until just wilted, approximately 1 minute. Spread evenly across pan bottom.
04 - Pour egg mixture over vegetables, tilting skillet to coat evenly. Cook undisturbed 2-3 minutes until edges begin to set.
05 - Gently lift cooked edges with spatula, tilting pan to let uncooked egg flow underneath. Repeat until mostly set but slightly moist on top.
06 - Sprinkle crumbled feta cheese evenly over one half of the omelet.
07 - Fold omelet in half over filling. Cook 30 seconds to melt cheese. Slide onto plate and serve immediately.

# Expert Tips:

01 -
  • The salty feta against tender spinach hits that perfect Mediterranean balance every single time
  • Ready in under twenty minutes but tastes like something from a weekend brunch spot
02 -
  • A truly nonstick pan is nonnegotiable here or you will end up with scrambled eggs instead of that gorgeous folded omelet
  • Resist the urge to crank up the heat because medium low gives you control and prevents rubbery eggs
03 -
  • Practice the tilt and lift motion with an empty pan first to get comfortable with the technique
  • Grate your own nutmeg fresh because pre ground version has lost all its magic

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