Omelette with Spinach, Tomato and Feta Filling

5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


for the omelette

  • 5 -6 Stck Eggs
  • Salt, pepper, some nutmeg
  • 1 tbsp Cream

for the spinach

  • 500 g Spinach leaves
  • 1 Pcs Medium onion, cut into cubes
  • 1 Pcs Garlic, finely chopped
  • 50 ml Vegetable broth
  • Salt, pepper and nutmeg to season
  • Oil for frying


  • 150 g Cherry tomatoes
  • 1 tsp Chili oil
  • 100 g Feta cheese
  • 2 tsp Butter



  • Thaw spinach, press out. Halve tomatoes, chop up the feta. Whisk the eggs with salt, pepper, a little nutmeg and the cream.


  • Heat a little oil for the spinach and sauté the onion cubes and the chopped garlic. After a while, add the broth and simmer gently for a few minutes. Add the spinach, season with salt, pepper and a little nutmeg and cook for a few minutes.
  • In the meantime, heat a smaller pan, melt a teaspoon of butter and bake half of the egg mixture in it to make an omelette. Turn once. Take out and keep warm. Repeat the process for the second half.
  • Place each of the finished omelettes on a plate. In the meantime, fry the tomatoes in a little chili oil in a hot pan. Spice up.
  • Distribute half of the spinach on each omelette so that you can fold the top half of the omelette over it, then pour the tomatoes and feta over the top. Close, done.
  • If you want to forego carbohydrates, eat it without any other side dish. . We had fries from the air fryer with it.
  • It was really delicious.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pork Shoulder Steak

Lemongrass Chicken Soup – Tom Khaa Gai