Spinach Feta Omelet with Tomatoes
This spinach feta omelet is great for a hearty breakfast, an easy lunch, or even a quick dinner. It takes less than 15 minutes to make and uses just a few simple ingredients.
If you love omelets and egg-based dishes, try this smoked salmon omelet (my favorite for when I want something special but still quick and easy to make), this mushroom & cheddar omelet, this loaded bagel, or any of these frittatas.
Ingredients You’ll Need
To make the omelet, you’ll need the following:
- Eggs – 3 large eggs.
- Heavy Cream – 1 tbsp heavy cream (whipping cream or double cream).
- Butter – 1.5 tbsp butter, divided (1 tbsp for the eggs and 1/2 tbsp for the sautéed spinach). You could use salted or unsalted butter. If using salted butter, season everything else with restraint.
- Spinach – 1.5 cup packed baby spinach. If you love spinach, increase the amount to 2 cups. If you want less, it works with 1 cup of spinach, too.
- Feta – 1 oz feta (30 grams), about 2 tbsp crumbled feta. You can use an extra tbsp of crumbled feta to garnish when serving.
- Tomatoes – 4 baby tomatoes, roughly chopped or quartered.
- Salt – a pinch of salt, seasoning with restraint considering the use of feta.
- Ground Black Pepper – a pinch of freshly ground black pepper
- Red Pepper Flakes – a pinch of red pepper flakes/chili flakes.
- Optional Pairings: Avocado & Toasted or Grilled Bread.
Instructions with Photos
Step 1. To a non-stick frying pan over medium-high heat, add the butter for the spinach. Once the butter has melted, add the spinach and sauté for 1-2 minutes until wilted. Turn the heat off and add chopped baby tomatoes. Season the spinach and tomatoes to taste with salt, pepper, and a pinch of red pepper flakes. Keep in mind you’ll also get salt from the feta, so don’t overseason.
The residual heat will slightly soften the tomatoes without releasing too much liquid.
Step 2. Whisk the eggs with a pinch of salt and the cream until lightly foamy.
Step 3. To a small non-stick frying pan (about 8 inches in diameter) over medium-high heat, add the remaining butter. Once the butter has melted, add the whisked eggs and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Then spread them around the pan, trying to get an even layer with the bottom being softly set while the top is still runny. Turn the heat off for now.
Step 4. Spread the crumbled feta all over the omelet and then add the spinach and tomatoes to just one half of the omelet (so you can flip the other half over it).
Step 5. Turn the heat back on to a medium-low until the eggs are cooked enough to flip half the omelet over the spinach. To make it easier to flip, you can try to use two spatulas, one from each side. Make sure the heat isn’t too high so that the omelet doesn’t brown on the bottom side.
Step 6. Serve immediately. I like to serve with avocado and a slice of grilled or toasted bread, plus some more crumbled feta on top.
If you made this omelet and really enjoyed it, let me know what you loved about it in a review below.
Recipe Card
Ingredients
- 3 large eggs
- 1 tbsp heavy cream whipping cream or double cream.
- 1½ tbsp butter divided (1 tbsp for the eggs and 1/2 tbsp for the sautéed spinach). You could use salted or unsalted butter. If using salted butter, season everything else with restraint
- 1½ cup packed baby spinach. If you love spinach increase the amount to 2 cups. If you want less, it works with 1 cup of spinach, too.
- 1 oz feta 1oz/30 grams, about 2 tbsp crumbled feta. You can use an extra tbsp of crumbled feta to garnish when serving.
- 4 baby tomatoes roughly chopped or quartered
- a pinch of salt seasoning with restraint considering the use of feta
- a pinch of freshly ground black pepper
- a pinch of red pepper flakes/chili flakes
- ½ avocado optional
- 1 slice bread toasted or grilled, optional
Instructions
- To a non-stick frying pan over medium-high heat, add the butter for the spinach. Once the butter has melted, add the spinach and sauté for 1-2 minutes until wilted. Turn the heat off and add chopped baby tomatoes. The residual heat will slightly soften the tomatoes without releasing too much liquid. Season the spinach and tomatoes to taste with salt, pepper, and a pinch of red pepper flakes. Keep in mind you’ll also get salt from the feta, so don’t overseason.
- Whisk the eggs with a pinch of salt and the cream until lightly foamy.
- To a small non-stick frying pan (about 8 inches in diameter) over medium-high heat, add the remaining butter. Once the butter has melted, add the whisked eggs and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Then spread them around the pan, trying to get an even layer with the bottom being softly set while the top is still runny. Turn the heat off for now.
- Sprinkle the crumbled feta all over the omelet and then add the spinach and tomatoes to just one half of the omelet (so you can flip the other half over it).
- Turn the heat back on to a medium-low until the eggs are cooked enough to flip half the omelet over the spinach. To make it easier to flip, you can try to use two spatulas, one from each side. Make sure the heat isn’t too high so that the omelet doesn’t brown on the bottom side.
- Serve immediately. I like to serve with avocado and a slice of grilled or toasted bread, plus some more crumbled feta on top.
Lastly, whether you loved this recipe or want to make it in the future, don’t forget to save it to one of your ‘breakfast’ or ‘lunch’ ideas boards.
