Breakfast

Spinach and Feta Omelette

Name: Spinach and Feta Omelette
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 3 large, about 165 g Egg; 60 g Spinach; 30 g Feta; 1 tsp (5 g) Olive oil; A few sprigs, chopped Fresh dill; To taste Black pepper

Three eggs folded over wilted spinach and crumbled feta, with a little dill. 27 g of protein for 376 kcal.

Calories: 376kcal
Protein: 27g
Fat: 28g
Carbs: 3g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Egg3 large, about 165 g
Spinach60 g
Feta30 g
Crumbled. The feta is salty enough that the eggs need very little.
Olive oil1 tsp (5 g)
Fresh dillA few sprigs, chopped
Black pepperTo taste

Method

Wilt the spinach in a dry non-stick pan over a medium heat, then tip it into a sieve and press the water out with the back of a spoon.
Beat the eggs with pepper and the dill. Heat the oil in the same pan and pour the eggs in, pulling the set edges to the middle for the first thirty seconds.
When the top is still glossy, scatter the spinach and feta over one half, fold the other half over and slide it out after another thirty seconds.

Worth knowing

Squeezing the spinach is the step people skip. Wet spinach turns the omelette into a puddle and the feta slides straight out.
Feta at 30 g is about 80 kcal. Doubling it makes a richer omelette and a 376 kcal breakfast becomes one closer to 460.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.