You are here: Home » Recipes » Spinach Omelet with Cream Cheese and Feta Spinach Omelet with Cream Cheese and Feta Kitchen Tested Yield 4 servings Prep 5 mins Cook 10 mins A creamy spinach and three-cheese filling adds a flavor boost to your morning omelet. PrintEmail Serve this omelet with fresh tomatoes or sliced red bell peppers. Ingredients 1 (10-ounce) package frozen chopped spinach3 tablespoons Neufchatel cream cheese, softened3 tablespoons 2 percent low-fat milk3 tablespoons crumbled feta8 eggs3 tablespoons water1/4 teaspoon dried oregano1/4 teaspoon coarse salt1/8 teaspoon freshly ground black pepper1 tablespoon butter1 ounce freshly grated Parmesan cheese, divided Instructions Cook spinach according to package directions; drain well and place in processor. Add cream cheese, milk and feta; process to combine or stir with a spoon. In a large bowl, whisk eggs, water, oregano, salt and pepper. In a large (12-inch) nonstick skillet, melt butter over medium-high heat until sizzling. Add egg mixture. As edges set, move toward center with a spatula, allowing the uncooked egg to run to side. When top is set, spoon spinach mixture over omelet, top with Parmesan cheese, cover and cook for 1 minute. Fold omelet in half and slide onto a plate. Recipe by Jean Kressy.