Spinach Feta Omelette: 5-Minute Breakfast Delight

A quick and easy spinach and feta omelette recipe.

Scale

3 large eggs
1 cup fresh spinach (washed and chopped)
1/4 cup feta cheese (crumbled)
1 tablespoon milk (optional, for fluffiness)
1 tablespoon olive oil (or butter)
Salt and pepper (to taste)
Optional toppings: diced tomatoes, herbs (like parsley or dill), or avocado slices

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In a bowl, whisk together the eggs and milk (if using) until well combined. Season with salt and pepper.
In a non-stick skillet, heat the olive oil over medium heat.
Add the chopped spinach and sauté for about 1–2 minutes until wilted.
Pour the beaten eggs over the cooked spinach in the skillet.
Let the eggs cook undisturbed for about 2–3 minutes, or until the edges start to set.
Sprinkle the crumbled feta cheese over one half of the omelette.
Once the eggs are mostly set, gently fold the omelette in half over the feta.
Cook for an additional 1–2 minutes until the eggs are fully cooked and the cheese is slightly melted.
Slide the omelette onto a plate and garnish with optional toppings like diced tomatoes or fresh herbs.
Serve warm and enjoy your Spinach & Feta Omelette.