15 Minute Spinach and Feta Omelet
There’s something undeniably delightful about a warm, fluffy omelet that greets you in the morning. When I first stumbled upon the idea of a Spinach and Feta Omelet, I was enchanted by how quickly it came together while still feeling like a gourmet meal. This 15-minute recipe has become my go-to for busy mornings or even a leisurely weekend brunch. Trust me, each bite of this savory dish is filled with vibrant flavors, and it’s one of those recipes you’ll want to keep on hand!
Reasons to Try It
Why make a Spinach and Feta Omelet? For starters, it’s incredibly quick and hassle-free. With just two large eggs, fresh baby spinach, and a sprinkle of feta cheese, you can whip up a nutritious meal in a flash. Perfect for a busy weeknight dinner or a relaxing weekend brunch, this recipe is truly versatile. Plus, it’s budget-friendly—great news for those trying to eat healthy without breaking the bank!
“This omelet is a game-changer! So easy to make and packed with flavor. It’s now a staple in my weekly meal prep!” – A happy home cook
How This Recipe Comes Together
This omelet is simple, yet impressive! The process starts with whisking the eggs and seasonings together and then quickly cooking the spinach. You’ll then melt a bit of butter to give that perfect, golden finish to the omelet. Layer in the cooked spinach and crumbled feta, and you’ve got yourself a delicious meal ready to enjoy in just 15 minutes!
Gather These Items
- 2 large eggs
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- Salt to taste
- ½ tablespoon butter (divided)
- 1/2 cup baby spinach
- ¼ cup crumbled feta cheese
Feel free to substitute kale for spinach or even use different cheeses like goat cheese or mozzarella for a twist!
Directions to Follow
- In a small bowl, whisk together the eggs, oregano, garlic powder, and a pinch of salt until well combined.
- Melt ¼ tablespoon of butter in a small nonstick skillet over medium heat.
- Add the baby spinach to the skillet and toss it for 1-2 minutes until it’s wilted. Remove the wilted spinach and place it on a plate.
- Return the skillet to heat and add the remaining butter, swirling it to coat the pan.
- Pour the beaten eggs into the skillet. Cover with a lid and cook for 1-2 minutes or until the edges are almost set.
- Sprinkle the wilted spinach and crumbled feta on one half of the omelet. Cover again and cook for another minute until the eggs are cooked through and no longer runny.
- Carefully fold the omelet in half and slide it onto a plate for serving.
How to Plate and Pair
Serving your Spinach and Feta Omelet can be just as fun as making it! Try plating it with a side of crunchy whole-grain toast for a hearty breakfast. A fresh fruit salad or a dollop of Greek yogurt can really elevate the meal. For a beverage, consider a refreshing green smoothie or a classic orange juice.
Keeping Leftovers Fresh
If you’re lucky enough to have leftovers, store your omelet in an airtight container in the refrigerator. It’ll stay fresh for about 2-3 days. When you’re ready to enjoy it again, reheat it in the microwave for about 30-45 seconds or in a skillet over low heat until warmed through.
Helpful Cooking Tips
To ensure your omelet turns out perfect every time, use fresh eggs and avoid overwhipping them—just whisk until combined. Make sure to keep an eye on the pan’s heat; too high, and you risk burning the eggs. Also, feel free to adjust the seasoning to your taste, perhaps with a splash of hot sauce for a kick!
Creative Twists
Feeling adventurous? Try adding some sun-dried tomatoes for a Mediterranean twist or swap out the feta for Swiss cheese. You can even turn it into a breakfast burrito by serving it in a warm tortilla. The possibilities are endless!
Frequently Asked Questions
What is the prep time for this recipe?
Prep time is about 5 minutes, and cooking takes 10 minutes, meaning you can enjoy a delicious omelet in just about 15 minutes!
Can I make this omelet ahead of time?
Yes, you can prepare the ingredients ahead. Whisk the eggs and store them in the fridge, and you can cook your omelet in the morning in no time.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat them gently in the microwave or a skillet for best results.
Can I substitute the spinach?
Absolutely! You can use kale, chard, or any leafy green you like. Feel free to experiment!
This 15 Minute Spinach and Feta Omelet is a fantastic dish that seamlessly blends quick cooking with delightful flavors. Try it today!
Print15 Minute Spinach and Feta Omelet
A quick and delicious Spinach and Feta Omelet, perfect for busy mornings or leisurely weekend brunches.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 large eggs
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- Salt to taste
- ½ tablespoon butter (divided)
- 1/2 cup baby spinach
- ¼ cup crumbled feta cheese
Instructions
- In a small bowl, whisk together the eggs, oregano, garlic powder, and a pinch of salt until well combined.
- Melt ¼ tablespoon of butter in a small nonstick skillet over medium heat.
- Add the baby spinach to the skillet and toss it for 1-2 minutes until it’s wilted. Remove the wilted spinach and place it on a plate.
- Return the skillet to heat and add the remaining butter, swirling it to coat the pan.
- Pour the beaten eggs into the skillet. Cover with a lid and cook for 1-2 minutes or until the edges are almost set.
- Sprinkle the wilted spinach and crumbled feta on one half of the omelet. Cover again and cook for another minute until the eggs are cooked through and no longer runny.
- Carefully fold the omelet in half and slide it onto a plate for serving.
Notes
Feel free to substitute kale for spinach or use different cheeses like goat cheese or mozzarella for a twist.