Best 14 Feta Omelet Recipes

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Indulge in a culinary journey with our feta omelet recipes, a delightful symphony of flavors and textures that will tantalize your taste buds. This versatile dish is a canvas for your creativity, offering endless possibilities for customization. From classic combinations to unique twists, our collection of recipes caters to every palate and dietary preference. Whether you're a seasoned chef or a novice cook, our detailed instructions and helpful tips will guide you through the process of crafting the perfect feta omelet. Get ready to savor the harmonious blend of creamy feta cheese, fluffy eggs, and a medley of fresh ingredients that come together in perfect harmony. Discover the versatility of this dish as we explore different variations, including vegetarian, low-carb, and gluten-free options. Let's embark on a culinary adventure and create a feta omelet that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND FETA OMELET (LOW CARB)



Spinach and Feta Omelet (Low Carb) image

Make and share this Spinach and Feta Omelet (Low Carb) recipe from Food.com.

Provided by SeriousMoms

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

2 tablespoons onions, chopped
4 eggs
1 pinch salt
2 ounces feta, crumbled
1/4 cup spinach, chopped and cooked
4 tablespoons butter

Steps:

  • Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk.
  • Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan.
  • Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese.
  • Lift one side of the omelet with a spatula and fold it in half.
  • Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so).
  • Use a spatula to slide the omelet onto a plate and serve!

HAM & FETA OMELET



Ham & Feta Omelet image

Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. -Brittany Beus, College Station, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

4 large eggs
1 green onion, chopped
1 tablespoon 2% milk
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta cheese
3 slices deli ham, chopped
1 plum tomato, chopped
2 teaspoons balsamic vinaigrette

Steps:

  • In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.

Nutrition Facts : Calories 289 calories, Fat 20g fat (9g saturated fat), Cholesterol 410mg cholesterol, Sodium 749mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

EGYPTIAN FETA CHEESE OMELET ROLL



Egyptian Feta Cheese Omelet Roll image

This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it.

Provided by Anonymous

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 10m

Yield 2

Number Of Ingredients 5

4 eggs, beaten
½ teaspoon black pepper
3 tablespoons crumbled feta cheese
1 teaspoon milk
1 tablespoon vegetable oil

Steps:

  • In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
  • Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

Nutrition Facts : Calories 242 calories, Carbohydrate 1.7 g, Cholesterol 384.6 mg, Fat 19.8 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 298.5 mg, Sugar 1.4 g

OVEN BAKED OMELET WITH FETA AND TOMATOES



Oven Baked Omelet with Feta and Tomatoes image

I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!

Provided by Christie Paige Moser

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 55m

Yield 8

Number Of Ingredients 8

8 eggs, beaten
2 cups milk
½ teaspoon dried thyme
1 ½ teaspoons kosher salt
½ teaspoon pepper
1 cup fire roasted diced tomatoes, drained
½ cup crumbled feta cheese with basil and sun-dried tomatoes
8 ounces Italian bread, cut into bite-size cubes

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
  • Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
  • Bake in preheated oven until eggs are fully set, 40-50 minutes.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g

SPINACH AND FETA OMELET (WW)



Spinach and Feta Omelet (Ww) image

I enjoyed this simple 2 point breakfast - and it was a great way to use up some feta and spinach too! The original recipe used chopped tomatoes, which I didn't have. Recipe source: WeightWatchers.com

Provided by ellie_

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 egg
3 egg whites
1 cup spinach, chopped
1/2 teaspoon oregano
1/4 teaspoon salt
2 tablespoons feta cheese (I used low fat feta)

Steps:

  • In a small bowl combine first 5 ingredients (egg - salt).
  • Spray a small skillet with Pam and head over medium heat.
  • Add egg mixture to skillet, cooking until bottom of eggs is firm (5-10 minutes). Flip omelet and cook other side until set (3-5 minutes).
  • Put cheese on one half of omelet and flip over other half.
  • Cut in half to serve.

SPINACH, MUSHROOM OMELET W/FETA CHEESE



Spinach, Mushroom Omelet W/Feta Cheese image

Hubby and I took a weekend away and I tried this omelet and really enjoyed it. When we got back I started making it for my husband who has been enjoying it ever since

Provided by mommapadilla

Categories     Breakfast

Time 10m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 6

2 eggs (beaten) or 2 egg whites, if preferred (beaten)
1 cup fresh spinach
1/4 cup fresh mushroom pieces
1 teaspoon olive oil
1 teaspoon feta cheese
pepper

Steps:

  • Heat oil in a small skillet on med heat.
  • add spinach and mushrooms, sauté until spinach is wilted but a bright green color and mushrooms are warmed all the way through
  • Add eggs. cook until eggs are firm, can flip to make sure the eggs are cooked all the way through.
  • Add feta cheese, fold in half and serve.

FETA OMELET



Feta Omelet image

This is me testing out how to use this site as well as adding my new favorite discovery. I have written this as if you know how to make an omelet, so if you don't just look at another basic recipe. I am listing amounts for the ingredients, but it's really made to your taste. I doubt my measurements are exactly what I use.

Provided by anima

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1/4 cup feta cheese
3 eggs
2 teaspoons parmesan cheese
1 teaspoon hot sauce (I used Sriracha)

Steps:

  • Scramble the eggs and fry on a pan, just like any omelet. I listed 3 because that's how many I use, but use however many you like.
  • When the egg is cooked, sprinkle feta and parmesean in the middle. Drizzle the sauce on top.
  • Fold it however you like to fold omelets, serve.

Nutrition Facts : Calories 334.4, Fat 23.9, SaturatedFat 10.8, Cholesterol 670.8, Sodium 803.7, Carbohydrate 2.9, Sugar 2.8, Protein 25.5

AVOCADO AND FETA EGG WHITE OMELET



Avocado and Feta Egg White Omelet image

This super simple egg white omelet is loaded with protein and good fats to start your day off right!

Provided by Kimberly Coventry

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 10m

Yield 1

Number Of Ingredients 6

½ cup egg whites
1 teaspoon paprika
½ tablespoon olive oil
3 leaves fresh basil
½ avocado, sliced
2 tablespoons crumbled feta cheese

Steps:

  • Mix egg whites and paprika together in a bowl.
  • Heat olive oil in a small skillet over medium heat. Pour in egg white mixture; cook for 1 minute. Place basil leaves over egg whites. Cook until egg white starts to firm up, about 1 minute. Spread avocado on top and sprinkle with feta cheese. Cook for 3 minutes more. Fold in half to form the omelet.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 11.5 g, Cholesterol 16.8 mg, Fat 25.8 g, Fiber 7.6 g, Protein 18.3 g, SaturatedFat 5.9 g, Sodium 420.7 mg, Sugar 2.5 g

LIGHT ITALIAN FETA OMELET



Light Italian Feta Omelet image

I was in the mood for an omelet (love omelets!) and also wanted to use up some ingredients that I had on hand. I came up with this yummy omelet that has the delicious flavors of eggs, tomatoes, basil and feta cheese. Measurements are an approximation...you can use more or less to your liking.

Provided by Crafty Lady 13

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

3/4 cup egg substitute
1 tablespoon fresh basil, chopped
1 roma tomato, diced
1 ounce feta cheese, crumbled
salt and pepper, to taste

Steps:

  • Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add the egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the skillet to allow liquid egg substtute to flow under the cooked portion. Continue cooking in this fashion until all the liquid portion of the egg is gone.
  • Gently flip the cooked egg with a wide spatulat. Place the basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.

CAULIFLOWER AND FETA OMELET



Cauliflower and Feta Omelet image

Provided by Ruth Cousineau

Categories     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     High Fiber     Mother's Day     Feta     Cauliflower     Pan-Fry     Healthy     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 6

5 large eggs
2 1/2 tablespoons extra-virgin olive oil
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled feta (2 ounces)
1/4 cup packed flat-leaf parsley leaves

Steps:

  • Beat eggs with 1/4 teaspoon salt.
  • Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
  • Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

SPINACH, FETA, & SUN-DRIED TOMATO OMELET RECIPE - (4.7/5)



Spinach, Feta, & Sun-Dried Tomato Omelet Recipe - (4.7/5) image

Provided by á-175897

Number Of Ingredients 7

2 large eggs
Kosher salt and black pepper, to taste
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons crumbled Feta
Country bread, for serving

Steps:

  • In a medium bowl, beat the eggs with a pinch each of salt and pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve with the bread.

SPINACH, FETA, AND SUN-DRIED TOMATO OMELET



Spinach, Feta, and Sun-Dried Tomato Omelet image

http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-feta-tomato-omelet-00000000054992/index.html

Provided by foodkoop

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

2 large eggs
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons sun-dried tomatoes packed in oil, chopped
2 tablespoons feta, crumbled
kosher salt
black pepper

Steps:

  • In a medium bowl, beat the eggs with a pinch each of salt and pepper.
  • Melt the butter in a medium nonstick skillet over medium heat.
  • Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes.
  • Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
  • Transfer to a plate and serve with toast or biscuit.

Nutrition Facts : Calories 278.3, Fat 21.4, SaturatedFat 10, Cholesterol 404.7, Sodium 409.5, Carbohydrate 5.3, Fiber 1.1, Sugar 1.2, Protein 16.5

CAULIFLOWER AND FETA OMELET



Cauliflower and Feta Omelet image

Fantastic! I tested this omelet on Sunday, when they took a deep breath in the kitchen!It was in the February, 2008 edition of Gourmet Magazine, Ruth Cousineau. There were little bites of cauliflower sauteed in spicy EVOO which gave the open-face omelet texture; and the feta(which I won't be able to use for the residents)lends it a nice and salty flavor. After thinking about it we decided that we would add "crumbles" of cheddar. It is delicious!

Provided by Manami

Categories     Breakfast

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

5 large eggs
1 1/2 tablespoons extra virgin olive oil (if needed use more but I think you will need even less)
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pinches crushed red pepper flakes
1/2 cup crumbled feta (2 oz, or other cheese of choice)
1/4 cup packed flat leaf parsley
cooking spray, olive oil flavored

Steps:

  • Beat eggs with 1/4 teaspoon salt.
  • Spray nonstick skillet with cooking spray.
  • Heat oil & crushed red pepper flakes in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes.
  • Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
  • Pour eggs over cauliflower.
  • Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes.
  • Slide out onto a large plate.
  • Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes.
  • Slide out onto plate and sprinkle with feta and parsley. (You can use cheddar if you want).

Nutrition Facts : Calories 413.6, Fat 30.8, SaturatedFat 10.9, Cholesterol 562.1, Sodium 1222.8, Carbohydrate 11.2, Fiber 3.9, Sugar 6, Protein 24.2

GREEK OMELET WITH ASPARAGUS AND FETA CHEESE



Greek Omelet with Asparagus and Feta Cheese image

This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.

Provided by Valerie Brunmeier

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
6 spears fresh asparagus, trimmed and chopped
½ red bell pepper, chopped
½ cup cherry tomatoes, halved
½ cup chopped fresh spinach
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
salt to taste
2 tablespoons butter
6 large eggs
¼ cup whole milk
½ cup crumbled feta cheese
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
  • Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
  • Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.3 g, Cholesterol 319.9 mg, Fat 27 g, Fiber 1.3 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 451.8 mg, Sugar 3.1 g

Tips:

  • Use high-quality feta cheese. Look for a feta that is made from sheep's milk or a blend of sheep's and goat's milk. Avoid feta made from cow's milk, as it will not have the same tangy flavor.
  • Crumble the feta cheese before adding it to the omelet. This will help it to distribute evenly throughout the omelet.
  • Cook the omelet over medium heat. This will help to prevent the eggs from overcooking and becoming rubbery.
  • Do not overfill the pan. If the pan is too crowded, the eggs will not cook evenly.
  • Fold the omelet over once it is cooked through. This will help to keep it moist and tender.
  • Serve the omelet immediately. This is when it is at its best.

Conclusion:

A feta omelet is a delicious and easy-to-make breakfast, lunch, or dinner. It is packed with protein and flavor, and it can be customized to your liking. With a few simple tips, you can make a perfect feta omelet every time.

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