Spinach and Feta Omelette – Healthy Dinner Recipes

I can’t wait to share this recipe with you—because if you ask me, nothing beats a fluffy omelette loaded with fresh spinach and tangy feta after a long day. There’s something so energizing about the bright green color of spinach paired with that salty, crumbly feta that just wakes up your taste buds. Plus, it’s super quick and healthy, which means you get a nourishing dinner without the fuss. Whether you’re a seasoned omelette pro or just looking for a simple weeknight meal, this combo feels fancy while staying totally doable. And trust me, once you try it, this spinach and feta omelette might just become your new go-to dinner that feels both comforting and fresh!

Quick Facts

• Yield: Serves 1
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Ingredients

For the Main Dish:

• 3 large eggs
• 1/4 cup fresh spinach, chopped
• 2 tbsp feta cheese, crumbled
• 1 tbsp milk (optional, for fluffier eggs)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste

How I Make It

Step 1:

Start by cracking the eggs into a bowl. Add the milk if you want your omelette extra fluffy. Whisk together until the mixture looks smooth and a bit frothy—that’s how you know there’s plenty of air for lift.

Step 2:

Heat up your pan over medium heat and swirl in the olive oil or butter. Once it’s shimmering or melted and slightly bubbling, toss in the chopped spinach. Cook it just until it wilts and turns a deep vibrant green, about 30 seconds.

Step 3:

Pour the egg mixture evenly over the spinach in the pan. Let it set for a moment until you see the edges start to firm up. Use a spatula to gently lift the edges while tilting the pan to let any uncooked egg flow underneath.

Step 4:

Sprinkle the crumbled feta evenly over one half of the egg. Season lightly with salt and pepper, remembering feta is salty, so don’t overdo it.

Step 5:

When the omelette looks mostly set but still a little soft on top (about 2–3 minutes), carefully fold the half without feta over the cheese-covered side. Let it cook another 30 seconds to melt the cheese inside.

Step 6:

Slide your omelette onto a plate and serve immediately while warm and inviting. That first bite of creamy feta against tender eggs with fresh spinach is pure magic.

Variations & Tips

• Swap feta for goat cheese or shredded cheddar for a different flavor profile.
• Add fresh herbs like dill or parsley for an extra burst of freshness.
• For a heartier meal, toss in sautéed mushrooms or cherry tomatoes.
• If your eggs are cooking too fast or browning, lower the heat to avoid a rubbery texture.
• Use a non-stick pan and a heatproof silicone spatula to make folding easier.
• If you want it dairy-free, skip the milk and use olive oil instead of butter.

How I Like to Serve It

This omelette is wonderful with a side of crusty whole-grain toast and a drizzle of hot sauce if you like a little kick. On cooler nights, pair it with a simple tomato soup for cozy comfort. In spring, I love serving it with a crisp mixed greens salad tossed in lemon vinaigrette for something light and fresh.

Notes

• Store any leftovers in an airtight container for up to 24 hours. Reheat gently in a skillet to avoid overcooking.
• Use fresh spinach for the best texture; frozen spinach can make the omelette watery.

Closing: This spinach and feta omelette is that perfect blend of healthy, tasty, and quick—it always feels like a small celebration in my kitchen, and I hope it will in yours too.