spinach feta omelette

Spinach Feta Omelette

Spinach feta omelette is my very favorite weekend breakfast. This is a quick and easy, one-pan version of a Greek feta and spinach omelette, sized for a single person.

This egg delight is simple to make.











  1. Spray a medium frying pan with olive cooking spray. Heap a couple big handfuls of pre-washed baby spinach in the pan, add a quarter teaspoon of crushed garlic and liberally grind black pepper over it both. Don’t add any salt – the feta cheese is salty enough!
  2. Turn the heat on low and cover the fry pan. This will wilt the spinach in 5 minutes or so.
  3. While the spinach is wilting, whisk one or two eggs. You don’t need water for this omelette as the spinach will sweat in the fry pan.
  4. When the spinach is soft, remove the lid and push the spinach aside with a spatula. Pour in the beaten eggs. Add the feta cheese on top of the piled spinach.
  5. Let the eggs set, gently pushing the edges back and tipping the pan from side to side.
  6. When the eggs are almost finished, move the spinach and feta onto the eggs. Gently fold the eggs over the filling. Cover for a just a moment to soften the feta cheese.


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