This spinach and feta omelet is bright, tangy, and creamy with tender wilted spinach and salty, crumbly feta folded into a soft, golden egg. The texture is light and slightly custardy inside with a thin, cooked exterior that folds easily. It’s fast, simple, and ideal for a quick breakfast, light lunch, or easy brunch. You only need a small skillet and about 15 minutes from start to plate. If you like baked feta twists, see this other simple dish for a similar flavor profile: baked feta eggs with tomatoes and spinach.
Why You’ll Love This 15 Minute Spinach and Feta Omelet
- Ready in about 15 minutes—great for busy mornings or a quick dinner.
- Bright, salty feta contrasts with mild, tender spinach for a balanced bite.
- Simple pantry spices (oregano and garlic powder) add aromatic depth without fuss.
- Uses only one small skillet for easy cooking and fast cleanup.
- Versatile: easy to add a side or fold in extra herbs or veggies.
- Light but satisfying—protein from eggs keeps you full without heaviness.
- Minimal ingredients, minimal prep, maximum flavor.
What Is 15 Minute Spinach and Feta Omelet?
This is a quick two-egg omelet filled with wilted spinach and crumbled feta. The eggs are beaten with oregano and garlic powder for a simple, savory base. You cook the spinach briefly in butter until it wilts, then cook the eggs until almost set and add the spinach and feta to finish. The result is a soft, folded omelet with a creamy, salty filling and a pleasant herb note. It fits the weeknight comfort-food vibe but also works well for brunch or a light, healthy lunch.
Ingredients for 15 Minute Spinach and Feta Omelet
For the Base
- 2 large eggs
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- Salt to taste
For Cooking
- 1/2 tablespoon butter (divided)
For the Filling
- 1/2 cup baby spinach
- 1/4 cup crumbled feta cheese
Ingredient Notes (Substitutions, Healthy Swaps)
- Eggs: Use large eggs as written. For a slightly lower cholesterol option, use one whole egg plus two egg whites (this changes texture).
- Oregano & garlic powder: Dried oregano gives a Mediterranean touch. Fresh herbs (like chopped dill or parsley) can be added at the end as an optional swap. If you don’t have garlic powder, a small pinch of garlic salt can work but reduce added salt.
- Salt: Adjust to taste. Feta adds saltiness, so taste the finished omelet before adding more.
- Butter: You can use olive oil for a dairy-free option, though butter gives a richer flavor.
- Spinach: Baby spinach is quick to wilt. If using regular spinach, remove thick stems and chop leaves to help them cook faster.
- Feta: Crumbled blocks pack more flavor than pre-crumbled, but either works. For a milder option, use goat cheese or a milder white cheese (optional).
Step-by-Step Instructions
Step 1 – Beat the eggs and season
In a small bowl, crack the 2 large eggs. Add 1/4 teaspoon oregano, 1/4 teaspoon garlic powder, and salt to taste. Beat until mixed and slightly frothy. This adds air and helps the omelet be tender.
Visual cue: You should see a pale, slightly bubbly mixture.
Step 2 – Wilt the spinach
Heat a small nonstick skillet over medium heat. Add 1/4 tablespoon of the butter and let it melt. Add the 1/2 cup baby spinach and toss for 1–2 minutes until wilted. Transfer the wilted spinach to a plate to keep it from overcooking.
Visual cue: Spinach will shrink and turn bright green but not soggy.
Step 3 – Cook the eggs
Return the skillet to medium heat. Add the remaining 1/4 tablespoon butter and let it coat the skillet. Pour the beaten eggs into the skillet and cover with a lid. Cook for 1–2 minutes until the eggs are almost set but still slightly glossy on top.
Pro cue: The center should look barely wet—this keeps the omelet soft after folding.
Step 4 – Add filling and finish
On one side of the omelet, sprinkle the wilted spinach and 1/4 cup crumbled feta cheese. Cover and cook for another minute until the eggs are no longer runny and the feta softens slightly.
Step 5 – Fold and serve
Use a spatula to fold the omelet in half over the filling. Slide it onto a plate and serve immediately while warm.
Pro Tips for Success
- Use a small nonstick skillet and a heat that stays at medium; high heat will brown and dry the eggs too fast.
- Beat the eggs until slightly frothy for a softer texture and an even cook.
- Cook the spinach briefly—overcooked spinach becomes watery and dull.
- Don’t overfill; 1/2 cup spinach and 1/4 cup feta is enough for two eggs.
- Covering the skillet traps steam and ensures the top of the omelet sets gently without flipping.
- Taste the feta before adding extra salt; it often supplies most of the salt needed.
- Use a silicone or thin-edged spatula for smooth folding and clean slide-off to the plate.
Flavor Variations
- Optional: Add a few chopped sun-dried tomatoes for concentrated, sweet-tart flavor.
- Optional: Fold in a tablespoon of cream cheese with the feta for extra creaminess.
- Optional: Swap oregano for a pinch of chili flakes for a mild heat boost.
- Optional: Add thinly sliced mushrooms (sautéed first) for a more savory, earthy omelet.
- Optional: Stir in chopped fresh dill or parsley after cooking for a fresh finish.
Serving Suggestions
- Serve with whole-grain toast or a simple toasted bagel for a filling breakfast.
- Pair with a green salad and a light vinaigrette for a quick lunch.
- Add a side of roasted potatoes or home fries for a heartier meal.
- Plate alongside sliced avocado for a creamy, healthy fat boost.
- For brunch, serve with fresh fruit and a strong coffee or herbal tea.
- Garnish with a few extra crumbled feta and a grind of black pepper for a finished look.
Make-Ahead, Storage & Reheating
- Make-ahead: You can wash and dry the baby spinach, crumble the feta, and beat the eggs up to a day ahead. Keep the beaten eggs tightly covered in the refrigerator.
- Storage: Store leftover cooked omelet in an airtight container in the fridge for up to 2 days.
- Reheating: Rewarm gently in a nonstick skillet over low heat for 1–2 minutes, or microwave on low in 20–30 second bursts until warm. Reheating slowly helps keep the eggs from getting rubbery.
- Texture changes: Cooked eggs will firm up and lose some of their soft, custardy texture after refrigeration. Reheat gently and do not overcook.
Storage and Freezing Instructions
- Freezing cooked omelets is not recommended. Eggs change texture and can become rubbery and watery when frozen and thawed.
- If you need long-term prep, freeze the beaten eggs mixed with spices (raw) in a sealed container or heavy freezer bag for up to one month, then thaw and cook fresh. Note: thawed raw eggs should be used promptly and cooked thoroughly.
- For best quality, assemble and cook the omelet fresh from refrigerated components.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 300 kcal | 18 g | 2 g | 24 g | 1 g | 550 mg
Estimates vary by brands and portions.
FAQ About 15 Minute Spinach and Feta Omelet
Q: Why did my omelet turn rubbery?
A: Likely cooked at too high heat or cooked too long. Use medium heat and remove from heat when the center is just set.
Q: My spinach released too much water—how to avoid that?
A: Wilt spinach quickly over medium heat and remove it from the skillet as soon as it shrinks. Pat dry before adding if needed.
Q: Can I add more eggs?
A: Yes, increase filling proportionally. Larger omelets may need a slightly larger pan and a little more cooking time.
Q: My omelet is too thick and won’t fold—what now?
A: Spread the egg mixture in the skillet more thinly and use lower heat so it cooks evenly. For thicker omelets, use a bigger pan.
Q: What can I substitute for feta?
A: Goat cheese or ricotta (optional) will work and give a different creaminess. Reduce added salt if the cheese is salted.
Q: Can I make this dairy-free?
A: Use olive oil instead of butter and omit feta or use a dairy-free cheese alternative.
Notes
- Use a small skillet for a classic folded omelet shape and quick cooking.
- Serve immediately for best texture—the omelet softens and changes after sitting.
- If you like a golden top, cook an extra 30–60 seconds uncovered before adding filling.
- Keep a light hand with salt; the feta contributes most of the saltiness.
- For a restaurant-style finish, add a tiny pat of butter on top before serving.
Troubleshooting
- Bland flavor: Increase the oregano slightly or add a pinch of black pepper; taste the feta first before salting.
- Overcooked dry eggs: Reduce heat and shorten cooking time. Stop when eggs are slightly glossy.
- Watery omelet: Wilt spinach separately and drain well; cook spinach just until shrunk.
- Filling falls out when folding: Let eggs set a touch more so the omelet holds its shape.
- Spinach burns or browns: Use medium heat and stir constantly for only 1–2 minutes.
- Feta clumps unevenly: Crumble feta with fingers into small pieces to distribute evenly.
Final Thoughts
This 15 Minute Spinach and Feta Omelet hits the sweet spot of speed, flavor, and simplicity. It’s easy to customize, quick to make, and delivers a bright, savory bite every time. Keep the technique simple—low and steady heat, quick wilted spinach, and a gentle finish—and you’ll have a reliable, tasty meal.
Conclusion
If you want another quick feta-spinach idea with a different presentation, check this helpful recipe for a baked option: Spinach and Feta Omelette: Easy, Healthy & Ready in 15 Minutes.
Spinach and Feta Omelet
Ingredients
For the Base
- 2 large large eggs Use large eggs as written. For a slightly lower cholesterol option, use one whole egg plus two egg whites.
- 1/4 teaspoon oregano Dried oregano gives a Mediterranean touch.
- 1/4 teaspoon garlic powder If you don’t have garlic powder, a small pinch of garlic salt can work but reduce added salt.
- to taste Salt Taste the finished omelet before adding more.
For Cooking
- 1/2 tablespoon butter You can use olive oil for a dairy-free option.
For the Filling
- 1/2 cup baby spinach If using regular spinach, remove thick stems and chop leaves.
- 1/4 cup crumbled feta cheese For a milder option, use goat cheese or a milder white cheese.
Instructions
Preparation
- In a small bowl, crack the 2 large eggs. Add oregano, garlic powder, and salt to taste. Beat until mixed and slightly frothy.
- Heat a small nonstick skillet over medium heat, add 1/4 tablespoon of the butter, and let it melt. Add baby spinach and toss for 1–2 minutes until wilted.
- Transfer wilted spinach to a plate to prevent overcooking.
Cooking
- Return the skillet to medium heat, add remaining butter, and let it coat the skillet.
- Pour in the beaten eggs and cover with a lid. Cook for 1–2 minutes until eggs are almost set but still glossy.
- On one side of the omelet, sprinkle wilted spinach and crumbled feta cheese. Cover and cook for another minute.
Serving
- Use a spatula to fold the omelet in half over the filling and slide it onto a plate to serve immediately.