Greek
⭐ Highly Rated
30 minmedium
GreekBreakfast
Recipe Story
origins & traditionsThis Spanakopita Omelette transforms the beloved flavors of traditional Greek spinach pie into a protein-rich breakfast that can be prepared in just 20 minutes. Fresh spinach is gently wilted with aromatic garlic and combined with creamy feta cheese, creating a filling reminiscent of authentic spanakopita. The eggs are whisked until light and fluffy, then cooked to golden perfection with a tender interior. Fresh dill and a hint of nutmeg add authentic Greek character to every bite. This dish offers all the savory satisfaction of spanakopita without the time-consuming phyllo pastry preparation, making it an ideal choice for weekday mornings or leisurely weekend brunches. Serve with a slice of crusty bread and fresh tomatoes for a complete Mediterranean breakfast experience.
Instructions
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Wash the spinach thoroughly and roughly chop. Pat dry with paper towels to remove excess moisture.
In a bowl, crack the eggs and whisk vigorously with a fork until well combined and slightly frothy. Season with salt and black pepper.
Peel and mince the garlic cloves finely.
Crumble the feta cheese into small pieces and set aside.
Chop the fresh dill finely.
Heat 1 tablespoon of olive oil in an 8-inch skillet over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
Add the chopped spinach and cook for 2-3 minutes, stirring frequently, until wilted and most moisture has evaporated. Season with a pinch of nutmeg.
Transfer the spinach mixture to a plate and wipe the skillet clean.
Heat the remaining olive oil in the same skillet over medium-low heat.
Pour in the whisked eggs and let them sit undisturbed for 30 seconds until the edges begin to set.
Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges.
When the eggs are mostly set but still slightly wet on top, arrange the spinach mixture and crumbled feta on one half of the omelette.
Sprinkle the fresh dill over the filling.
Using a spatula, carefully fold the unfilled half of the omelette over the filling.
Cook for another minute until the eggs are fully set and the cheese begins to melt.
Slide the omelette onto a serving plate and serve immediately.
Spanakopita Omelette
4.1 (105)
A fluffy omelette filled with spinach, feta cheese, and fresh herbs that captures the essence of classic spanakopita in a quick breakfast format perfect for busy mornings.
easy
20 min
2 servings
Ingredients
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Main
- 4 pieces eggs, beaten
- 2 cups spinach, chopped
- 1/2 cups cheese-feta, crumbled
- 2 tablespoons olive-oil, divided
Aromatics
- 2 cloves garlic, minced
Herbs
- 2 tablespoons dill, chopped
Seasoning
- 1/2 teaspoons salt
- 1/4 teaspoons black-pepper, freshly ground
- 1/8 teaspoons nutmeg, ground
Chef Tips
expert advice•For extra creaminess, add a tablespoon of Greek yogurt to the egg mixture before cooking.
•If you prefer a firmer texture, cook the omelette slightly longer on lower heat.
•You can substitute the spinach with kale or Swiss chard for variation.
•Adding a pinch of oregano along with the dill enhances the Greek flavor profile.
•For a richer version, use butter instead of olive oil for cooking the eggs.
•If making multiple servings, keep finished omelettes warm in a 200°F oven while preparing the rest.
•Fresh spinach is preferred, but frozen spinach can be used if thoroughly thawed and squeezed dry.
•The omelette pairs beautifully with sliced tomatoes drizzled with olive oil and a sprinkle of sea salt.
