Spinach, Feta, and Sun-Dried Tomato Omelet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy omelet filled with sautéed spinach, tangy feta, and rich sun-dried tomatoes, perfect for a flavorful breakfast or brunch. This american-inspired breakfast (vegetarian) ready in about 15 minutes combines large eggs, chopped fresh spinach, chopped sun-dried tomatoes 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 1, 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.

Prep: 5 min Cook: 10 min Serves 1 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 1 cup chopped fresh spinach and 1/4 cup chopped sun-dried tomatoes, sautéing for 2-3 minutes until the spinach wilts and the tomatoes are fragrant.
  2. Step 2: In a bowl, whisk 3 large eggs with 1/4 tsp salt and 1/4 tsp black pepper until fully combined and slightly frothy.
  3. Step 3: Pour the eggs evenly over the sautéed spinach and tomatoes in the skillet. Cook over medium-low heat for 2-3 minutes until the edges start to set but the center is still slightly runny.
  4. Step 4: Sprinkle 1/4 cup crumbled feta cheese evenly over one half of the omelet. Carefully fold the other half over the filling and cook for another 1-2 minutes until the cheese warms and the eggs are fully set.
  5. Step 5: Slide the omelet onto a plate and serve immediately, enjoying a vibrant breakfast packed with savory and tangy flavors.

Frequently asked questions

How long does Spinach, Feta, and Sun-Dried Tomato Omelet take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Spinach, Feta, and Sun-Dried Tomato Omelet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Spinach, Feta, and Sun-Dried Tomato Omelet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spinach, Feta, and Sun-Dried Tomato Omelet for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spinach, Feta, and Sun-Dried Tomato Omelet vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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