Spinach and Feta Omelet (Printable version)

Fluffy eggs with wilted spinach and crumbled feta cheese ready in 15 minutes

# What you'll need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup feta cheese, crumbled
04 - 1 tablespoon unsalted butter

→ Vegetables

05 - 2 cups fresh baby spinach, roughly chopped
06 - 1 small shallot, finely diced (optional)

→ Seasonings

07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
09 - Pinch of nutmeg (optional)

# Directions:

01 - In a medium bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until fully combined.
02 - Heat butter in a nonstick skillet over medium heat. Add the shallot (if using) and sauté for 1 minute until fragrant.
03 - Add the spinach and cook, stirring, for 1–2 minutes until wilted.
04 - Pour the egg mixture over the spinach in the skillet. Let cook undisturbed for 1–2 minutes until the edges begin to set.
05 - Gently lift the edges with a spatula, allowing uncooked egg to flow underneath. Cook for another 1–2 minutes until almost set.
06 - Sprinkle the crumbled feta evenly over one half of the omelet.
07 - Using the spatula, fold the omelet in half and cook for 1 more minute, allowing the feta to warm through.
08 - Slide onto a plate and serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in fifteen minutes flat
  • That moment when warm feta starts melting into the eggs is pure magic
02 -
  • Resist the urge to crank up the heat or the eggs will rubber before the spinach wilts
  • A truly nonstick skillet changes everything, so do not attempt this in a worn pan
03 -
  • Pat your spinach dry after washing so excess water does not make the eggs soggy
  • Have your plate ready before you start cooking because timing matters at the end

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