Spinach Omelette

There’s a certain green-thumbed pride that comes from making a spinach omelette that’s actually vibrant and delicious, not a watery, sad, grey-green lump. I perfected this one during a phase where I was trying to “eat more greens” without resorting to another boring salad. The trick, I discovered after a few too-soggy attempts, isn’t just wilting the spinach—it’s wringing it out like it owes you money. It’s a little cathartic, honestly. This omelette is bright, packed with flavor from fresh herbs, and feels like you’re doing something genuinely good for yourself.

Quick Look

Why You’ll Love This Recipe

• It’s a brilliant, stealthy way to get a serious serving of greens first thing in the morning.
• The combination of creamy feta and bright, fresh dill is a match made in heaven.
• It’s light but deeply satisfying, leaving you feeling energized, not weighed down.

Grab These

• For the Filling:
  • 2 big handfuls of fresh baby spinach (about 3-4 ounces)
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives or green onion
  • 2 tablespoons crumbled feta cheese
  • A tiny pinch of freshly grated nutmeg (trust me on this)
  • Salt and pepper to taste
• For the Omelette:
  • 3 large eggs
  • 1 tablespoon water
  • A pinch of kosher salt
  • 1 tablespoon butter or olive oil

Let’s Make It

Okay, first, we need to deal with our spinach. This is the most important step. Bring a small saucepan of water to a boil and have a bowl of ice water ready. Plunge the spinach into the boiling water for exactly 30 seconds—just until it goes a brilliant, dark green and wilts. Immediately, with tongs or a slotted spoon, fish it out and plunge it into the ice water to stop the cooking. This sets the color and preserves that fresh taste. Now, take that cooled spinach and squeeze it. Squeeze it in your fists over the sink until no more water comes out. You’ll be shocked at how much a few handfuls reduce down to a tight, dense little spinach puck. Chop it roughly and place it in a bowl. Mix in the dill, chives, feta, nutmeg, and a little pepper. The feta is salty, so be cautious with added salt. Your filling is done! See? The hard part is over.

Now, whisk your eggs with the tablespoon of water and a pinch of salt until just combined. That water will create a little steam as it cooks, giving you a fluffier omelette.

Grab your trusted non-stick skillet and place it over medium-low heat. Add your butter or olive oil. Once it’s hot (a drop of water should sizzle), pour in the eggs. Let them cook for about 30 seconds until the edges set. Then, using your spatula, gently push the cooked edges toward the center, tilting the pan to let the raw egg fill the gaps. Continue this for another minute or so until the top is still a bit wet, but the bottom is set.

Now, sprinkle your beautiful green filling evenly over one half of the omelette. Let it cook for another 15 seconds so the feta just starts to warm. Then, with confidence, tilt the pan and fold the bare half over the filling. Slide it onto your plate. It should be a gorgeous, pale yellow with little hints of green and white peeking out.

Nutritional Facts (Per Serving)

Variations & Add-Ins

• Creamy Dream: Swap the feta for two tablespoons of full-fat ricotta cheese. It becomes incredibly lush and creamy.
• French Bistro Style: Add a tablespoon of finely chopped fresh tarragon instead of dill, and use Gruyère cheese instead of feta.
• A Little Hearty: Sauté one sliced mushroom with the spinach, or add a tablespoon of chopped sun-dried tomatoes to the filling mix.

Serving Ideas

This is my go-to for a light lunch. I serve it with a big dollop of good, full-fat Greek yogurt and a sprinkle of paprika. A slice of lightly toasted, seedy whole-grain bread is perfect alongside. For dinner, I’ll pair it with a simple soup, like a creamy tomato.

Storage & Reheating

Like all omelettes, this is best served immediately. However, that spinach-feta filling can be made a day ahead and stored in an airtight container in the fridge. Just give it a stir before using.

My Two Cents

That little pinch of nutmeg. Don’t skip it. It’s a classic pairing with spinach for a reason—it doesn’t make it taste like eggnog, it just deepens the flavor of the spinach in a way that’s subtle and magical. It’s the secret handshake of this recipe.

You Asked, I’m Answering

• “Do I have to blanch the spinach? Can’t I just sauté it?” You can, but you’ll have to cook it longer to drive off the moisture, which can make it bitter and dull-looking. Blanching is fast and locks in color and a brighter flavor. It’s worth the extra bowl.
• “My omelette tears when I try to fold it. Help!” This usually means it’s a bit overcooked. Next time, fold it when the top surface is still visibly wet and jiggly. The residual heat will finish cooking it perfectly after it’s folded.