Savory Spinach and Feta Omelette – Protein-Packed Breakfast
Eggs are the ultimate breakfast ingredient, and when paired with fresh spinach and feta, they become a Mediterranean-inspired dish that feels hearty yet light. This omelette is not only quick to prepare but also versatile—you can serve it as a simple weekday breakfast, a post-workout meal, or even as a light dinner. The creamy feta balances the earthy taste of spinach, while fresh herbs like parsley or dill add brightness. Packed with protein, calcium, and iron, this dish is as nourishing as it is delicious.
Savory Spinach and Feta Omelette – Protein-Packed Breakfast
This Spinach and Feta Omelette is a savory breakfast classic that combines fluffy eggs with nutrient-packed spinach and tangy feta. High in protein and loaded with flavor, it’s an easy recipe for busy mornings and a perfect choice for anyone looking to start the day with a balanced, satisfying meal.
5 minutes
7 minutes
12 minutes
Ingredients
3 large eggs
1 cup fresh spinach leaves (loosely packed)
¼ cup crumbled feta cheese
1 Tbsp olive oil or butter
1 Tbsp milk (optional, for fluffier eggs)
Salt and black pepper, to taste
Fresh herbs (parsley, dill, or chives), optional for garnish
Method
Crack the eggs into a bowl, add milk (if using), season with salt and pepper, and whisk until smooth.
Heat olive oil or butter in a nonstick skillet over medium heat.
Add spinach and sauté for 1–2 minutes until wilted. Remove and set aside.
Pour the beaten eggs into the skillet, tilting the pan to spread evenly.
Cook gently until the edges begin to set, about 2 minutes.
Add spinach and feta on one half of the omelette.
Fold the omelette in half and cook for another 1–2 minutes until set but still soft inside.
Slide onto a plate, garnish with fresh herbs, and serve warm.
Nutrition (whole recipe)
340 kcal Protein
21 g Fat
26 g Carbs
5 g Fiber
1 g Sugar
2 g
Notes
Use baby spinach for a milder flavor.
Try goat cheese instead of feta for a creamier version.
Add diced tomatoes or mushrooms for extra variety.