Spinach and Feta Omelette with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Fluffy omelette layered with wilted spinach, tangy feta, and sun-dried tomatoes. This Mediterranean-inspired recipe (high-protein, keto-friendly), ready in about 15 minutes, combines eggs, spinach, feta cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 1/4 cup, chopped spinach
• 1/4 cup, crumbled feta cheese
• 2 tbsp, chopped sun-dried tomatoes
• 1 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk 4 large eggs with 1/4 tsp salt and 1/8 tsp black pepper until well combined.
2. Step 2: Heat 1 tbsp butter in a non-stick skillet over medium heat until melted.
3. Step 3: Add 1/4 cup chopped spinach and cook for 1 minute until wilted.
4. Step 4: Pour in egg mixture and cook for 2-3 minutes until edges set.
5. Step 5: Sprinkle 1/4 cup crumbled feta cheese and 2 tbsp chopped sun-dried tomatoes over one half of the omelette.
6. Step 6: Fold the omelette in half and cook for 1-2 minutes until cheese melts and eggs are set.