Spinach Feta Omelet (Printable)
Classic Mediterranean omelet with tender spinach and creamy feta, ready in 18 minutes.
# What You 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, chopped
06 - 1 small shallot or 1/4 onion, diced
→ Seasonings
07 - 1/4 tsp salt
08 - 1/8 tsp black pepper
09 - Pinch of nutmeg
# How-To:
01 - Whisk together eggs, milk, salt, pepper, and nutmeg in a bowl until fully blended.
02 - Heat butter or oil in nonstick skillet over medium heat. Cook shallot until translucent, 1-2 minutes.
03 - Add spinach to skillet and stir until wilted, about 1 minute.
04 - Pour egg mixture into skillet, tilting pan to spread evenly over spinach and shallots.
05 - Cook 2-3 minutes until edges set. Gently lift edges with spatula, allowing uncooked egg to flow underneath.
06 - Sprinkle crumbled feta over half of the omelet.
07 - Fold omelet in half when mostly set but still slightly moist on top. Cook 30 seconds, then transfer to plate.
08 - Serve immediately, garnished with extra feta or fresh herbs if desired.
# Expert Advice:
01 -
- The way warm feta melts into tender spinach pockets creates these creamy little surprises in every bite
- It comes together in under fifteen minutes but tastes like something from a proper brunch spot
02 -
- Pat your spinach dry after washing, otherwise excess water will make your omelet soggy and prevent proper cooking
- Low and slow heat prevents burning while giving the eggs time to set gently without turning rubbery
03 -
- Grate your own nutmeg fresh rather than using pre-ground, the difference is remarkable
- Let the filled omelet rest for thirty seconds before cutting, this keeps the cheese from oozing out everywhere