Bright, tangy feta meets soft, tender eggs and just-wilted baby spinach in this quick 15 Minute Spinach and Feta Omelet. The omelet has a light, creamy interior with a slight tang from the feta and a gentle herbal lift from oregano and garlic powder. It cooks fast on medium heat and folds easily, giving you a warm, satisfying bite without fuss. This recipe is great for busy mornings, a simple weekend brunch, or a speedy dinner—serve with toast or a crisp salad. If you like similar flavors, you might also enjoy the method in our easy Mediterranean quesadillas with spinach and feta for another quick meal idea.
Why You’ll Love This 15 Minute Spinach and Feta Omelet
- Ready in about 15 minutes from start to plate—perfect for rushed mornings.
- Bright, tangy feta balances the rich, silky eggs for a satisfying bite.
- Baby spinach wilts quickly and adds color, nutrients, and mild earthiness.
- Simple seasonings (oregano + garlic powder) boost flavor without extra steps.
- Uses minimal butter and a single 9” nonstick skillet for easy cleanup.
- Flexible: scale up for two servings or fold in other add-ins (optional).
- Low-carb, protein-forward option that pairs well with toast or fresh fruit.
What Is 15 Minute Spinach and Feta Omelet?
This is a small, single-serving omelet made with two large eggs, lightly seasoned and filled with wilted baby spinach and crumbled feta. The texture is soft and slightly creamy inside, with a tender folded egg exterior. The feta gives a salty, tangy note that cuts through the egg richness, while oregano and garlic powder add a Mediterranean hint. The cooking method is stove-top frying in a nonstick skillet, with the pan briefly covered so the eggs set gently. The vibe is casual comfort—great for weeknights, a relaxed brunch, or a quick protein-rich breakfast.
Ingredients for 15 Minute Spinach and Feta Omelet
For the omelet
- 2 large eggs
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- Salt to taste
- ½ 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 lighter option, use one whole egg plus two egg whites, but the texture will be less rich.
- Feta: Traditional salty feta works best. For a lower-sodium option, rinse block feta under cold water and pat dry, or use a reduced-sodium feta. Goat cheese is a milder substitute but will change the flavor.
- Spinach: Baby spinach wilts very quickly. If you use mature spinach, chop it and cook a little longer until tender. Kale can work if cooked longer and massaged first.
- Butter: Swap with olive oil (about 1/2 tablespoon) for a dairy-free option. The flavor will lean more Mediterranean with olive oil.
- Seasonings: If you don’t have oregano, a pinch of dried basil or mixed Italian herbs works. Fresh herbs (chopped parsley or dill) can be added at the end for freshness.
- Salt: Be mindful of feta’s saltiness—taste before adding much extra salt.
Step-by-Step Instructions
Step 1 – Whisk the eggs and seasonings
In a small bowl, beat together the 2 large eggs, 1/4 teaspoon oregano, 1/4 teaspoon garlic powder, and salt to taste until mixed and slightly frothy.
Visual cue: The mixture should look uniform and a bit bubbly on the surface.
Step 2 – Wilt the spinach
Heat a small 9” nonstick skillet over medium heat. Melt 1/4 tablespoon of the butter in the skillet. Add the 1/2 cup baby spinach and toss for 1–2 minutes or until the spinach is wilted. Then transfer the wilted spinach to a small plate.
Step 3 – Prepare the pan for eggs
Return the skillet to medium heat and add the remaining 1/4 tablespoon butter. Swirl the melted butter so it coats the bottom of the skillet evenly. This creates a nonstick layer and adds flavor.
Step 4 – Cook the eggs
Pour the beaten eggs into the skillet and cover with a lid (a pot lid works well). Cook for 1–2 minutes or until the eggs have almost set.
Pro cue: Look for the eggs to be mostly set with a slightly glossy top—edges should be cooked and release from the pan.
Step 5 – Add filling and finish
Sprinkle the wilted spinach and 1/4 cup crumbled feta onto one side of the omelet. Cover and cook for another minute or until the eggs are no longer runny. Fold the omelet in half and slide it onto a plate.
Pro Tips for Success
- Use a good 9” nonstick skillet—thin pans heat unevenly and can overcook edges.
- Keep heat at medium. High heat cooks the eggs too fast and makes them rubbery.
- Divide the butter so you don’t burn it while wilting the spinach; the second bit finishes the eggs nicely.
- Covering the pan traps steam and gently sets the top without flipping.
- If your feta is very salty, use less salt in the eggs and add to taste after folding.
- Let the omelet rest 30–60 seconds off the heat before serving to settle the filling.
- For easy folding, loosen the edges with a spatula before folding in half.
Flavor Variations
- OPTIONAL — Tomato & Basil: Add a few thin tomato slices or chopped sun-dried tomatoes with fresh basil for a brighter taste.
- OPTIONAL — Mushroom & Onion: Sauté sliced mushrooms and a little diced onion with the spinach for a heartier filling.
- OPTIONAL — Herbed Ricotta: Swap some feta for a spoonful of ricotta mixed with chopped herbs for creamier texture.
- OPTIONAL — Spicy Kick: Add a pinch of red pepper flakes to the eggs or a few drops of hot sauce at the end.
- OPTIONAL — Cheesy Mix: Combine feta with a small amount (1–2 tablespoons) of shredded cheddar or mozzarella for meltiness.
- OPTIONAL — Lemon Zest: Add a tiny pinch of lemon zest to the spinach before folding for a light citrus note.
Serving Suggestions
- Serve with one or two slices of toasted whole-grain bread or an English muffin.
- Pair with a simple arugula or mixed-green salad dressed with lemon and olive oil.
- Add a side of fresh fruit or sliced avocado for a balanced meal.
- Plate with roasted potatoes or hash for a fuller brunch spread.
- For a light dinner, serve with a bowl of tomato soup or a grain salad.
- Garnish with extra crumbled feta and a sprinkle of dried oregano for a pretty finish.
Make-Ahead, Storage & Reheating
- Make-ahead: You can pre-wilt the spinach up to 2 days ahead and store it in an airtight container in the fridge. Crumble the feta and beat the eggs just before cooking.
- Storage: Store leftover cooked omelet in an airtight container in the refrigerator for up to 2 days. The texture changes but it remains safe and tasty for quick reheat.
- Reheating: Reheat gently over low heat in a nonstick skillet covered for a few minutes until warmed through, or microwave at 50–70% power in 20–30 second bursts to avoid rubbery eggs.
- Texture changes: Reheated eggs can firm up and lose some creaminess. Low, gentle heat helps retain the best texture.
Storage and Freezing Instructions
- Freezing is not recommended for the cooked omelet. Eggs and cheese change texture and can become soggy or grainy when thawed.
- If you must freeze, separate components: freeze beaten eggs in a sealed container for omelet prep (raw eggs can be frozen but thaw in fridge), and store wilted spinach separately. Recombine and cook fresh for best quality.
- For best results, prepare and cook fresh, or store cooked omelet in the fridge for short-term use (up to 2 days).
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~285 kcal | ~16 g | ~3 g | ~24 g | ~1 g | ~600 mg
Estimates vary by brands and portions.
FAQ About 15 Minute Spinach and Feta Omelet
Q: Why did my omelet come out too thick?
A: Using high heat can make the edges set fast and leave the center thick. Cook on medium and cover briefly so the top sets evenly.
Q: Why are my eggs watery or runny after cooking?
A: If you undercook them, the center can remain too soft. Cover for the final minute and check; cook an extra 30–60 seconds if needed.
Q: Can I make this for two people?
A: Yes. Double the ingredients and either make two omelets one at a time or use a larger skillet and divide into two portions.
Q: What if I don’t have feta?
A: Try goat cheese, ricotta, or a small amount of grated hard cheese. Flavor will differ but still be tasty.
Q: How do I avoid burning the butter?
A: Use medium heat and add the second half of butter right before pouring the eggs. If the pan smokes, lower heat.
Q: Can I use frozen spinach?
A: Only use well-drained thawed frozen spinach. Squeeze out excess liquid and sauté a bit longer to avoid watery filling.
TastyInspo Notes
- Finish with a tiny drizzle of extra-virgin olive oil and a light grind of black pepper for a restaurant touch.
- Place the omelet slightly off-center on the plate and add a small green salad on the side for a bright look.
- Warm the plate briefly to keep the omelet hot longer.
- Serve with lemon wedges on the side if you used salted feta—squeezing a little lemon brightens flavors.
- Use a silicone spatula to gently fold and lift the omelet without tearing.
Troubleshooting
- Problem: Omelet sticks to the pan. Fix: Use a clean nonstick pan and add the second small butter portion before eggs; ensure the pan is at medium heat.
- Problem: Eggs are rubbery. Fix: Lower heat and cook a shorter time. High heat overcooks eggs quickly.
- Problem: Filling makes omelet soggy. Fix: Wilt and drain spinach fully before adding; avoid overloading the omelet.
- Problem: Feta too salty. Fix: Reduce or omit added salt and rinse feta briefly to remove surface brine.
- Problem: Omelet splits when folding. Fix: Let the eggs firm slightly more before folding, and use a thin spatula to support the fold.
Final Thoughts
This 15 Minute Spinach and Feta Omelet is a simple, fast way to enjoy a satisfying, flavor-packed meal with little cleanup. The combination of tender eggs, wilted spinach, and tangy feta gives you a balanced dish that works any time of day.
Conclusion
For another quick, Mediterranean-inspired option with similar flavors, check out this helpful recipe: Spinach and Feta Omelette: Easy, Healthy & Ready in 15 Minutes.
Spinach and Feta Omelet
Ingredients
For the omelet
- 2 large eggs Use large eggs as written. For a lighter option, use one whole egg plus two egg whites.
- 1/4 teaspoon oregano If you don't have oregano, basil or mixed Italian herbs can be used.
- 1/4 teaspoon garlic powder Fresh herbs can be added at the end for freshness.
- Salt to taste salt Be mindful of feta's saltiness.
- 1/2 tablespoon butter (divided) Swap with olive oil for a dairy-free option.
For the filling
- 1/2 cup baby spinach Mature spinach can be used but needs longer cooking.
- 1/4 cup crumbled feta cheese Traditional salty feta works best.
Instructions
Preparation
- In a small bowl, beat together the eggs, oregano, garlic powder, and salt until mixed and slightly frothy.
- Heat a small nonstick skillet over medium heat and melt 1/4 tablespoon of butter. Add baby spinach and toss for 1–2 minutes or until wilted. Transfer the spinach to a small plate.
- Return the skillet to medium heat and add the remaining 1/4 tablespoon of butter, swirling to coat evenly.
Cooking
- Pour the beaten eggs into the skillet and cover with a lid. Cook for 1–2 minutes until the eggs are almost set.
- Sprinkle the wilted spinach and crumbled feta onto one side of the omelet, cover, and cook for another minute until the eggs are no longer runny.
- Fold the omelet in half and slide it onto a plate.
