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Spinach and Feta Omelet

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Prep Time 5 mins
Cook Time 5 mins
Course Petit déjeuner, Plat principal
Cuisine International, Méditéranéenne
Servings 2


  • Non-stick pan


  • 3 eggs
  • 10 cl of milk
  • 100 g of feta
  • 200 g frozen spinach or a large handful of fresh spinach
  • Dried peppers
  • Salt
  • Pepper
  • Olive oil
  • Cucumber and microgreens for decoration


  • In a bowl, break the eggs. Add the milk. Season with salt and pepper and add a few chilli flakes.
  • Be careful not to add too much salt because the feta is already salty!
  • Cut the feta into cubes. Defrost the spinach by either sauté it in the pan for a few minutes or in the microwave.
  • Then heat some olive oil in a non-stick pan. Pour in the egg mixture. Then add the feta and spinach on top.
  • Cover with a lid and heat over medium heat until the top of the omelet is cooked.
  • The lid allows you to cook the omelet on both sides without having to flip the omelet and risk it breaking!
  • Place the omelet on a plate, cut it in half. Place a few slices of cucumber and young shoots.
  • My final touch: I add a drizzle of extra virgin olive oil!
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!