Veggie Omelet with Spinach and Feta

Okay, I have to be honest—this omelet basically saved my mornings on more than one occasion. There’s something about bright green spinach and tangy feta melting into fluffy eggs that feels like a little morning hug. Every time I whip this up, the kitchen fills with the smell of lightly sautéed veggies and that sharp, salty cheese, and I just can’t wait to dive in. Plus, it’s super quick and forgiving, which is perfect when you’re half-awake but still want something tasty. I’m excited to share the simple tricks I’ve picked up to make this omelet perfect every time—because who doesn’t love a little breakfast win?

Quick Facts

• Yield: Serves 1–2
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes

Ingredients

For the Main Dish:

• 3 large eggs
• 1 cup fresh spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp milk (optional, for fluffier eggs)
• 1 small clove garlic, minced
• 1/4 small onion, finely chopped
• 1 tbsp olive oil or butter
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Heat olive oil or butter in a nonstick skillet over medium heat. Toss in the chopped onion and minced garlic, sautéing until softened and fragrant—about 2 minutes. This little step wakes up the kitchen and adds a subtle depth of flavor.

Step 2:

Add the fresh spinach and cook until just wilted, about 1-2 minutes. Keep stirring occasionally so the spinach cooks evenly but doesn’t get soggy—bright green and tender is what you’re aiming for.

Step 3:

In a bowl, whisk the eggs with milk (if using), salt, and pepper until smooth and a bit frothy. This helps make the omelet fluffy and light.

Step 4:

Pour the egg mixture evenly over the sautéed veggies in the skillet. Tilt the pan gently to spread it out. Let it cook undisturbed for about 2 minutes, until edges start to set but the center is still slightly runny.

Step 5:

Sprinkle the crumbled feta cheese evenly over one half of the omelet. Use a spatula to carefully fold the omelet in half, covering the cheese.

Step 6:

Let it cook another minute or so, just until the cheese begins to soften and the eggs are fully set. Slide your omelet onto a plate, feeling that satisfying fluffiness with each bite. Enjoy!

Variations & Tips

• Swap the spinach for kale or arugula if you like a peppery twist.
• Add chopped tomatoes or bell peppers for extra color and sweetness.
• Use goat cheese or grated parmesan as a feta substitute for different flavor profiles.
• For a creamier omelet, add a spoonful of cream cheese inside before folding.
• If you want extra protein, toss in some cooked diced ham or turkey.
• Don’t have fresh spinach? Frozen works—just thaw and squeeze out excess water beforehand.

How I Like to Serve It

This omelet is perfect with a slice of toasted sourdough or a buttery croissant on the side. For a brunch that feels a little fancy, add fresh berries or a simple arugula salad tossed with lemon vinaigrette. On chilly mornings, a warm mug of chai or coffee pairs beautifully with those comforting eggy flavors.

Notes

• Leftovers can be refrigerated for up to 24 hours and gently reheated in a skillet or microwave.
• For dairy-free, swap feta for a sprinkle of nutritional yeast or omit cheese altogether.

Closing: This veggie omelet is one of those dependable, feel-good recipes that turns simple ingredients into a fresh, quick breakfast you’ll want to make again and again.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.