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Vegetarian, Busy evenings

Spinach and feta omelet with salad and bread

This spinach and feta omelet feeds 4 people, takes 20 minutes, and is very easy to make for about €1.80 per person. The trick is to take the omelet off the heat while the center is still slightly runny, since the residual heat finishes the cooking without drying out the eggs.

A big fluffy omelet with baby spinach and feta, ready before the bread basket is even empty.

Spinach and feta omelet with salad and bread
Total time
20 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall, Winter
The kids
They generally like it

This is the omelet that turns around a weeknight dinner. Wilted spinach adds softness, crumbled feta gives salty, creamy little bursts in every bite, and butter browns the edges without toughening them. The center stays soft, which is exactly what separates a forgettable omelet from one you want to make again.

This is the dinner for nights when you have neither the time nor the energy, but still want a real plate on the table. Kids tend to like the simple version with just a little feta, while adults can double up on the cheese. With a salad and toasted bread, that's really all you need.

The ingredients

4 people

Fruits and vegetables

  • Eggs 10
  • Baby spinach 200 g
  • Green salad 1

Dairy

  • Feta 150 g
  • Butter 30 g

Bakery

  • Country bread 8 slices

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Wilt the spinach in a pan with a little butter, then drain it well. 3 min

    A handful of raw spinach shrinks down to about a spoonful once cooked, so don't be shy with the quantity.

  2. Beat the eggs with the pepper and very little salt, since the feta is already salty.

    Whisk just enough to combine, overbeaten eggs turn out dry.

  3. Melt the remaining butter in the pan, pour in the eggs, and gently stir the center. 5 min

    Tilt the pan so the runny egg flows toward the edges.

  4. Add the spinach and crumbled feta over half the omelet, then fold it over.

    Fold it in one smooth motion using a wide spatula.

  5. Dress the salad with the oil, vinegar, salt, and pepper, and serve with the bread.

    Toasting the bread in a pan with a drop of oil makes it much more satisfying.

Our tips to get it right

  • Heat your nonstick pan well before pouring in the eggs, the omelet will slide out easily when it's time to fold it.
  • Drain the spinach thoroughly after cooking, since the water it releases can make the omelet soggy instead of soft.
  • Crumble the feta by hand instead of cutting it, the uneven pieces melt more evenly into the folded omelet's heat.

The variations

  • Swap the feta for fresh goat cheese for a creamier texture and milder flavor.
  • Add sliced mushrooms sautéed along with the spinach for a heartier version.
  • For kids, make a plain omelet with just a touch of feta inside, and skip the pepper.

What to serve it with

  • Pan toasted sourdough bread
  • Green salad with balsamic dressing
  • A glass of fresh tomato juice

Storage

This omelet is best eaten right away, since it loses its soft center as it cools. You can keep it for 1 day in the fridge in a sealed container and reheat it gently in a pan over low heat. It doesn't freeze well, cooked eggs turn rubbery.

Questions about this dish

How do I keep the omelet from turning out dry?

Don't overbeat the eggs, and take the omelet off the pan while the center is still slightly runny. The residual heat gently finishes the cooking without drying out the eggs.

Can I cook the spinach ahead of time?

Yes, you can wilt the spinach the day before and store it in the fridge in a sealed container. Just reheat it quickly in a pan before adding it to the omelet.

Can I use frozen spinach instead of baby spinach?

Yes, use about 150g of thawed frozen spinach, pressed well to remove excess water. The flavor stays very close, only the texture is slightly less delicate.

Do kids actually enjoy this omelet?

Most kids like this mild version, especially if you reduce the feta and skip the pepper. Wilted spinach is often better received than whole spinach leaves.

How long does it take to make a spinach and feta omelet with salad and bread?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a spinach and feta omelet with salad and bread?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach and feta omelet with salad and bread cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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