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.

Serve this omelet with fresh tomatoes or sliced red bell peppers.


1 (10-ounce) package frozen chopped spinach
3 tablespoons Neufchatel cream cheese, softened
3 tablespoons 2 percent low-fat milk
3 tablespoons crumbled feta
8 eggs
3 tablespoons water
1/4 teaspoon dried oregano
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 tablespoon butter
1 ounce freshly grated Parmesan cheese, divided


  1. 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.
  2. In a large bowl, whisk eggs, water, oregano, salt and pepper.
  3. 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.



Get every new post delivered to your Inbox.

Join 262 other followers