This Spinach Feta Omelette is quick, nutritious, and perfect for busy mornings.

It’s packed with leafy greens, tangy feta, and fluffy eggs seasoned with garlic and oregano.

Whether you’re meal-prepping or cooking a solo brunch, this easy recipe is a delicious way to start your day with protein and flavor.

Why You’ll Love This Recipe

5-Minute Breakfast – Quick enough for weekdays, tasty enough for weekends

Low-Carb & High-Protein – Keeps you full and fueled

Mediterranean-Inspired Flavors – Garlic, oregano, feta, and spinach

One-Pan Wonder – Minimal cleanup required

Customizable – Easy to swap cheeses or add veggies

What You’ll Need (Ingredient Highlights)

Eggs – Use large, fresh eggs for best results

Spinach – Baby spinach wilts quickly and adds iron and fiber

Feta Cheese – Crumbly and tangy, it pairs beautifully with eggs

Garlic Powder & Oregano – Classic Mediterranean flavor combo

Butter – Adds richness and prevents sticking

Pro Tips Before You Start

Use a nonstick skillet – A 9-inch pan is perfect for flipping

Don’t overcook the eggs – Covering the pan helps them set without drying

Crack eggs into a bowl first – For smoother whisking and even seasoning

Pre-wilt the spinach – It blends into the omelette better and releases less moisture

Add feta last – So it stays creamy and doesn’t melt out

How to Make Spinach Feta Omelette

Step 1: Whisk the Eggs

In a small bowl, crack the eggs and add garlic powder, oregano, and a pinch of salt.

Whisk until well combined and slightly frothy.

Step 2: Sauté the Spinach

Melt half of the butter in a nonstick 9” skillet over medium heat.

Add the spinach and sauté for 1–2 minutes, stirring often, until wilted.

Transfer to a plate.

Step 3: Cook the Omelette

Return the skillet to the heat and add the remaining butter.

Swirl to coat the pan. Pour in the egg mixture and cover the skillet with a lid.

Let it cook undisturbed for 1–2 minutes until almost set.

Step 4: Add Filling & Fold

Uncover and sprinkle the sautéed spinach and crumbled feta onto one half of the omelette.

Cover again for another minute, just until the eggs are fully set and the cheese is slightly melted.

Fold the omelette in half and slide it onto a plate.

What to Serve It With

Whole grain toast or pita

Fresh fruit or berries for a sweet contrast

Greek yogurt with honey for a creamy, cooling side

Hot sauce or chili flakes for a kick

Iced or hot coffee to complete your morning

Variations / Substitutions

Add cherry tomatoes or mushrooms for extra veg

Use goat cheese or shredded mozzarella instead of feta

Add red pepper flakes for heat

Make it dairy-free – Use olive oil instead of butter and omit cheese

Double the recipe for a shareable brunch option

Storage & Leftovers

Best fresh – Omelettes are best served right after cooking

If needed – Store leftovers in an airtight container for up to 1 day

To reheat – Microwave on low or gently warm in a skillet

FAQs

Can I use frozen spinach?
Yes, but thaw and squeeze out the moisture before sautéing.

What’s the best pan to use?
A 9-inch nonstick skillet is ideal for easy flipping and even cooking.

Can I meal-prep this omelette?
Omelettes are best made fresh, but you can prep the filling ingredients ahead to save time.

Is feta cheese salty?
Yes, so go light on the added salt—taste the mix before adding more.

What’s a good herb substitute for oregano?
Try basil or thyme for a different flavor profile.

How do I make this vegetarian?
It already is! Just be sure your feta doesn’t contain animal rennet if that matters to you.

Can I use egg whites only?
Yes—replace each whole egg with 2 egg whites for a lighter version.

Final Thoughts

This Spinach Feta Omelette is everything I love about a nourishing breakfast: quick, customizable, and full of flavor.

The creamy feta melts into the warm eggs while the sautéed spinach adds texture and nutrients.

It’s a Mediterranean-inspired classic that’s always a hit on my breakfast table.