Spinach Feta Folded Omelets

Tender folded eggs around salty feta and spinach. Keep the heat gentle so the outside stays tender while the inside sets.

Why you’ll love this recipe

• Tender folded eggs around salty feta and spinach.
• Keep the heat gentle so the outside stays tender while the inside sets.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 4 eggs, beaten
• 2 cups spinach
• 1/3 cup feta, crumbled
• 2 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat half the oil in a nonstick skillet

   Heat half the oil in a nonstick skillet. Wilt spinach for 1–2 minutes and remove.

2. 02

   Build the flavor

   Add half the remaining oil and half the eggs over medium-low heat. Gently pull cooked edges inward until the surface is nearly set.

3. 03

   Cook it through

   Add half the spinach and feta, fold, and cook until the center reaches 160°F.

4. 04

   Bring it together

   Repeat with the remaining oil, eggs, spinach and feta for a second omelet.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep the heat gentle so the outside stays tender while the inside sets.

Make it your own

Use goat cheese instead of feta for a softer filling.

What to serve with it

Serve the eggs as soon as they are set so they stay tender. A simple tomato salad is an optional side, counted separately from this recipe.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.