Feta Spinach Omelet – Sweet As Honey

This Feta Spinach Omelet Recipe is an easy, healthy high-protein low-carb breakfast packed with greens and Mediterranean flavors.

You know how much I love my spinach omelette and Cottage Cheese Omelette recipes for breakfast, and it’s not the first time that I’ve tweaked the recipe. I made a spinach mushroom omelette to boost protein and veggies, but today, I added some Mediterranean flavors using garlic, and feta cheese.

To create this new omelette recipe I simply started by adapting my previous spinach omelette. I reduced the salt because feta cheese is so salty you have to watch out, or the omelette won’t taste good. Then, I up to garlic, which enhances the salty feta flavor, and that’s it. You have got the most delicious breakfast recipe ready in 15 minutes.

Ingredients and Substitutions

• Large Eggs – I make my omelette with either 2 large eggs or 3 medium eggs, it’s up to you.
• Fresh Spinach – I use fresh baby spinach. It’s my favorite option because it’s quick to cook and doesn’t release water in the pan like frozen spinach. You can use frozen spinach if it’s all you have. Cook the thawed spinach as mentioned in my instructions below, but discard all the liquid they release in the pan, or the omelette will get soggy.
• Feta Cheese – It exists in many varieties, goat cheese feta, sheep feta, or cow feta. Pick your favorite or even try dairy-free feta, it’s very good too. Look at the sodium per 100 grams on your packaging. If superior to 500 mg, don’t add any salt to the omelette, salt later to avoid too much salt in the recipe.
• Olive Oil to cook the omelette and spinach. You can also use butter or half-half.
• Garlic Cloves is the key ingredients to cook your spinach.
• Garlic – I use fresh garlic and garlic powder to flavor the beaten eggs.
• Salt only if your feta is not overly salty. I think it’s better to add a pinch of salt at the end if you are not too sure.
• Ground Pepper or red chili flakes for a touch of spiciness.

How To Make Feta Spinach Omelet

1. In a large saucepan, warm olive oil over medium heat. Add the spinach and crushed garlic.

2. Cook the spinach until wilted, stirring occasionally. It takes a few minutes.

3. If water is released in the pan, discard. Set aside the cooked spinach on a plate and cover it with foil to keep them warm.

4. In a small bowl, beat the eggs with a whisk or a fork.

5. Whisk in salt, if used, pepper, and garlic powder until the egg mixture is yellow and consistent.

6. Warm an omelet pan with olive oil, tilt the pan to spread the oil evenly onto the surface, pour the egg mixture into the skillet, and cook over medium-high heat until the edges of the omelet start to dry and lift from the pan.

7. Now, my expert tip. For a perfect omelet, use a rubber spatula to push the side to the middle to let the uncooked eggs run under and cook as well.

8. When the spinach feta omelette is firm and almost dry on the surface, add half the crumbled feta cheese to one half of the omelette. Then, top up with cooked spinach and feta cheese.

9. Fold the omelet in half and keep cooking until the cheese is warm. Taste and adjust with salt and pepper if desired.

Serving the Omelette

Serve the feta omelette with some of the below toppings.

Feta Omelet Variations

If you like, you can create variation of flavors using this recipe adding some ingredients, like:

• 1-2 sliced button mushroom
• 1/4 cup of sliced red bell pepper
• 1/4 cup of diced red onion
• 1/3 cup of hard shredded cheese like cheddar, mozzarella
• Whisk in an extra whole egg or 2 egg whites, with the beaten eggs, for a boost of protein.
• 1/4 cup of diced Ham

Frequently Asked Questions

More Omelet Recipes

About The Author

Carine Claudepierre

Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!