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This Greek Feta and Spinach Omelet folds wilted spinach, tangy crumbled feta, and a hint of fresh dill into fluffy eggs for a light, Mediterranean-style breakfast that's as nourishing as it is flavorful. Inspired by the classic spanakopita flavor combination, minus the pastry, it's ready in about 10 minutes.
Per serving
260kcal
Calories
17g
Protein
4g
Carbs
19g
Prep Time
5 min
Cook Time
6 min
Servings
2 people
Difficulty
easy
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Heat the olive oil in a nonstick pan over medium heat. Add the spinach and cook for 2-3 minutes, stirring, until fully wilted; season with a small pinch of salt and set aside.
In a bowl, whisk the eggs with the milk, salt, and black pepper until well combined.
Wipe out the pan and heat a little more olive oil over medium-low heat. Pour in the egg mixture and let it cook undisturbed for 1-2 minutes until the edges begin to set.
Scatter the wilted spinach and crumbled feta over one half of the omelet, then sprinkle with the chopped fresh dill.
Continue cooking for another 1-2 minutes until the eggs are mostly set, then fold the empty half of the omelet over the filling.
Cook for another 30-60 seconds to warm through and slightly melt the feta, then slide onto a plate and serve immediately.
Squeeze Out Excess Water: If using frozen spinach instead of fresh, squeeze it very dry before adding it to the pan, otherwise the omelet can turn watery. Don't Oversalt: Feta cheese is naturally quite salty, so go easy on additional salt in the egg mixture until you've tasted the finished dish. Fold Gently: Feta can crumble further and fall out if the omelet is folded too roughly - use a wide spatula and fold slowly for a neat result.
Yes, thaw it completely and squeeze out as much water as possible before adding it to the pan, since excess moisture can make the omelet watery.
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