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Spinach Feta Omelette — Quick 10‑Minute Recipe
Quick spinach feta omelette ready in 10 minutes — simple, high-protein breakfast with tips for a tender, custardy finish.
Why this recipe works
A quick, savory omelette with wilted spinach and tangy feta — ready in about 10 minutes. Suits busy mornings, light lunches, or anyone wanting a simple high-protein meal. Uses basic pantry ingredients and a nonstick pan; beginner-friendly and forgiving.
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Key takeaways
Ready in about 10 minutes with basic ingredients.
Cook on medium-low for a tender, custardy center.
Easy to customize with herbs or extra veggies.
Recipe guide
A quick, savory omelette with wilted spinach and tangy feta — ready in about 10 minutes. Suits busy mornings, light lunches, or anyone wanting a simple high-protein meal. Uses basic pantry ingredients and a nonstick pan; beginner-friendly and forgiving.
A creamy, flavorful omelette you can make in 10 minutes.
- Ready in about 10 minutes with basic ingredients.
- Cook on medium-low for a tender, custardy center.
- Easy to customize with herbs or extra veggies.
Ingredients and yield
Ingredients (serves 1): 2 large eggs, 1 tbsp milk, 1 tsp butter, 30 g chopped spinach, 30 g crumbled feta, pinch of salt and black pepper.
Step-by-step method (5–10 minutes)
1) Whisk eggs, milk, salt and pepper. 2) Melt butter in a nonstick skillet over medium-low heat and sauté spinach ~1 minute until wilted. 3) Pour egg mix over spinach, tilt pan to spread, sprinkle feta. 4) Cook until edges set and center is slightly custardy, fold in half and serve.
Tips, timing and variations
Tips: use medium-low heat to avoid browning; fold gently to keep custardy center; add fresh herbs (dill or parsley) or a squeeze of lemon for brightness. Prep time: 5 min. Cook time: 5 min. Difficulty: Easy.
Ingredients
- 2 large eggs
- 1 tbsp milk
- 1 tsp butter
- 30 g spinach (chopped)
- 30 g feta cheese (crumbled)
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Crack eggs into a bowl, add milk, salt and pepper, and whisk until combined.
- Crumble feta and chop spinach if not already prepared.
- Heat a nonstick skillet over medium-low heat and melt butter, coating the pan.
- Add chopped spinach to the skillet and sauté briefly until wilted, about 1 minute.
- Pour the egg mixture over the spinach and tilt the pan to spread evenly.
- Sprinkle crumbled feta over the eggs and cook gently until edges set and center is slightly custardy.
- Fold the omelette in half, slide onto a plate, and serve immediately.
FAQs
Can I make substitutions for milk or feta?
Use milk or a splash of water to fluff eggs. For dairy-free, omit feta and use a sprinkle of nutritional yeast or a dairy-free cheese substitute.
Can I prepare this ahead of time?
Cook and cool the spinach separately, then store with crumbled feta in the fridge. Whisk eggs and assemble just before cooking—best eaten fresh within a day.
How do I get a tender, evenly cooked omelette?
Use medium-low heat so the eggs set gently without browning. Tilt the pan and lift edges to let uncooked egg flow underneath for an evenly cooked, custardy center.