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Spinach and Feta Omelet in a skillet

Spinach and Feta Omelet

This Spinach and Feta Omelet is a super easy and delicious 10-minute breakfast.

  • Total Time: 10 minutes
  • Yield: 1 Omelet 1x


Units Scale
  • 2 large eggs
  • 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 1/2 tablespoon butter, divided
  • 1/2 cup baby spinach
  • 1/4 cup crumbled feta cheese


  1. In a small bowl, beat together eggs, oregano, garlic powder, and salt.
  2. Melt ¼ tablespoon butter in a small 9” nonstick skillet over medium heat. Add spinach. Toss for 1-2 minutes or until the spinach is wilted. Then transfer to a small plate.
  3. Return the skillet to the burner, and add the remaining butter. Swirl the melted butter, so it covers the bottom of the skillet. Pour the eggs into the skillet. Cover with a lid ( I used one from a pot). Cook for 1-2 minutes or until the eggs have almost set.
  4. Sprinkle spinach and fetta onto one side, 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.
  • Author: Megan
  • Prep Time: 10 Minutes


  • Serving Size: 1 Omelet
  • Calories: 300
  • Sugar: 2.4g
  • Fat: 23.7g
  • Saturated Fat: 12.4g
  • Carbohydrates: 2.8g
  • Fiber: .3g
  • Protein: 18.4g

Keywords: Spinach and Feta Omelet, Greek Omelet