This spinach feta cheese omelette is ready in 10 minutes and is the ultimate low-carbohydrate - high protein breakfast or brunch. It looks nice and it tastes amazing! A delightful breakfast dish that combines the vibrant, fresh taste of spinach with the creamy, salty goodness of feta cheese. This simple yet elegant dish is a nutritious balanced meal that is quick and easy to put together no matter whether you are an experienced cook or a kitchen novice.
You must know by now that I do LOVE a good old substantial breakfast or brunch. Well, this is one of my top favorite ways to get my day started. Other nice breakfasts that I really like are this Egg On Tortilla or this beautiful English Breakfast or these baked ones like Baked Broccoli, Cheese And Pepper Omelette or these Scrumptious Egg And Bacon Cupcake Omelette or something very different like these super healthy fermented pancakes Appam Or Sri Lankan Hoppers or sometimes I do like to go for something sweet like Baked Apples with Oatmeal.
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Ingredients you need to make a delicious omelette
Here is a list of the few ingredients you will need to make this delicious spinach and feta omelet. I used the following ingredients but of course, you can customize this omelette the way you like and with the ingredients that you have.
- Eggs - I normally use 2 eggs per serving
- Spinach - use organic if you can
- Feta cheese
- Spring onion or scallions
- Black pepper
- Red chili
- Asparagus
- Red pepper
- Red onion
- Crayfish tails
- Olive oil (a little drizzle)
See the recipe card below for quantities👇👇.
How to make spinach feta omelette
It only takes 10 min to make this omelette, here are the main steps but it's very easy:
1. Add chopped onion, scallions, asparagus, and the chili.
2. Add the spinach and wilt this for a couple of minutes
3. In a bowl, beat the eggs, add crayfish tails, and finely diced red pepper.
4. Add most of the feta cheese crumbled and beat a little more.
5. Pour the beaten eggs into the pan.
6. Cook covered on low heat.
7. Prepare to flip over the omelette using the lid.
8. Once you have flipped it, cook for a little longer until ready to serve.
Remember the heat has to be medium to low to avoid burning the omelette especially if this consists of a larger amount of eggs.
For a fluffy omelette, add a splash of water to the eggs before beating them. Cooking the omelette over medium-low heat can also help maintain a fluffy texture.
Substitutions
- Eggs- For a vegan option, use a chickpea flour batter or a tofu scramble base.
- Spinach: Substitute with kale, Swiss chard, or arugula for different greens or flavors.
- Feta Cheese: Replace with goat cheese, ricotta, any creamy cheese, grated mozzarella or even dairy-free cheese for a vegan version and twist. Use vegan cheese for an extra nice taste.
- Olive Oil/Butter: Use coconut oil, ghee, or a cooking spray to reduce fat content.
Variations
- Cheese Alternatives: Try using goat cheese or mozzarella for a different flavor.
- Add Vegetables: Incorporate sautéed mushrooms, bell peppers, or onions for extra flavor and nutrients. Kale, spring greens
- Herbs and Spices: give it a Mediterranean flavor by adding dried oregano, thyme, or fresh basil.
- Protein Boost: Add some cooked chicken sausage or turkey bacon to make the omelette more filling or simply add a few extra egg whites.
How to serve feta cheese spinach omelette
There are a few ways you can serve this delicious omelette recipe, here are a few ideas you can try.
- With Toast - serve the omelette alongside whole grain or sourdough toast for a hearty breakfast.
- Salad - Pair with a fresh green salad for a light and nutritious lunch.
- Wrap - Roll the omelette in a tortilla for a portable breakfast wrap. I love wrapping it in a thin version of my sourdough naan
- On a Bagel: Place the omelette between a toasted bagel and you will have a satisfying sandwich.
Storage
To store this omelette, allow it to cool to room temperature, once finished cooking it, then wrap it tightly in plastic wrap but i prefer parchment paper and then in aluminum foil or just the latter. Place the wrapped omelette in an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3 days.
Can I freeze an omelette?
For longer storage, you can freeze the omelette by placing it in a freezer-safe container or bag, where it will keep for up to 3 months. To reheat, thaw in the refrigerator, then warm in a skillet over low heat or in the microwave until heated all throughout.
Top tip
I normally make an omelette that's larger than 4 eggs which would be for the 4 of us at once but this is because my pan is rather large. If your pan isn't, just go with 4 eggs at once and half all the ingredients in this recipe.
Recipe FAQs
Flipping an omelette can be a little nerve-wracking and can take a bit of practice, but with the lid technique, you can flip it like a pro in a flash with no mess.
To flip an omelette with a lid, you must first ensure the omelette is cooked on the bottom and set on top. Cover it to make sure the top and the middle cooks uniformly. The heat should be medium-low.
Place a large, flat lid over the pan or skillet, ensuring it covers the entire surface.
Hold the lid firmly and, in one swift motion, invert the skillet so the omelette lands on the lid.
Carefully slide the omelette back into the skillet, with the uncooked side down, to finish cooking it.
This method will help maintain its shape and guarantees an even cooking.
Yes, you can use frozen spinach. Thaw and drain it thoroughly before adding it to the skillet to avoid excess moisture.
Use a non-stick skillet and ensure it's well-coated with oil or butter. Cook over medium heat to prevent burning.
Omelettes are best served fresh, but you can prepare the filling (spinach and feta) ahead of time and store it in the fridge. Quickly beat the eggs and cook the omelette when ready to serve.
Yes, the spinach feta omelette is low in carbs and high in protein, it is an excellent choice for low-carb diets.
Other breakfast recipes with eggs
Looking for other recipes like this? Try these:
This omelette goes well with:
These are my favorite dishes to serve with spinach and feta cheese omelette
If you make or have made this lovely spinach and feta cheese omelette please leave a comment below and/or give this recipe a rating ⭐⭐⭐⭐⭐ !
♥️ Ratings and comments will help other busy parents and families discover this recipe. Plus I love to hear from you and always do my best to respond to your comments.
Spinach and Feta Cheese Omelette
Equipment
- chopping board
- knife
- pan
- spatula
- bowl
- Whisker
- grater (optional)
Ingredients
- 150 grams spinach (5 cups) fresh
- 100 grams feta cheese (3.5 oz)
- 100 grams crayfish tails (3.5 oz)
- 8 medium eggs
- 8 stems asparagus
- 3 medium scallions /spring onion
- 1 small red onion
- 1 tablespoon extra virgin olive oil
- 1 small red chili
- ½ medium red pepper
- ⅓ teaspoon black pepper
Instructions
- Gather and prepare the ingredients. Chop the onion, dice the pepper, wash the spinach, chop the red chili, asparagus, and spring onions/scallions.
- In a bowl, crack the eggs and set aside.
- Place a large nonstick/ skillet on medium fire.
- Add a drizzle of olive oil, the chopped red onion, spring onions, and chopped asparagus. Cook for 1-2 min. Add some salt and pepper. Add the spinach and cook for an extra minute.
- Meanwhile, beat the eggs with a fork or a whisker, and add the chopped pepper, red chili, and most of the feta cheese (crumbled). Add the crayfish tails too. Mix.
- Pour the eggs over the cooking spinach and onions and cook covered on medium fire for 3 min or so. Cook until the mid-section of the omelette is no longer jiggly.
- Once cooked and looks pretty firm, take the lid of, flip the omelette on to the lid and gently and slowly slide the omelette back into the pan. ook it for a further minute but no longer covered.
- Turn off the heat when it is ready and slide the omelette onto a plate, sprinkle some fresh herbs, more feta cheese, black pepper. serve with your favorite side and ENJOY!
Notes
- The diced pepper you may add at step 4 if you want it cooked, I like it slightly less cooked so I add it to the egg.
- The red chili is optional but if you like it quite spicy leave more veins on otherwise remove all and avoid adding the seeds as those are the most piquant part of any chili.
- Salt - be mindful of how much salt you add as the feta cheese is already salty. I did not add any extra salt as I did not think it was necessary. It was perfect!
Swathi says
Spinach feta cheese omelette is perfect meal. I have tried it, I enjoyed it.
Criss says
I’ve tried this spinach feta cheese omelette, and it’s absolutely delicious! Light, flavorful, and the perfect way to start the day.
Sonja says
As much as I love to cook, I've never before managed to get an omelette just right (and in one piece onto the plate). With your method it finally worked! The addition of crayfish is fantastic!
Michele says
Loved this for a special brunch! The feta really makes the flavours pop!
Marie-Pierre says
If I could I would put this combo of spinach and feta everywhere! Loved this breakfast to start the day!
Leslie says
Love everything in this omelette recipe! So delish!
Sherry says
This omelette was absolutely delicious! I couldn't get crayfish here so I just left it out.
Nora says
We made this omelette for breakfast and the whole family was thrilled! Thanks! It was really good!
DK says
I was looking for a quick and easy omelet recipe and this one was just perfect! I added in some crab meat and it was even better!
Nicole says
So delicious! Feta and an omelette is just chefs kiss!