Leek, spinach and feta omelettes

Leek, spinach, and feta omelettes combine the sweet flavour of sautéed leeks, earthy spinach, and creamy feta cheese. This dish is perfect for breakfast or brunch and showcases a delightful blend of fresh herbs and rich egg.

14 Dec 2025
Cook time 30 min
Prep time 15 min

Ingredients:

1/4 cup butter
2 leeks
2 garlic cloves
1/3 cup tarragon (estragon)
6 eggs
2 tbsp fresh parsley
1/3 cup feta cheese

Leek, spinach, and feta omelettes are a delicious and nutritious meal option that combines the delicate sweetness of leeks, the earthiness of spinach, and the creamy tang of feta cheese. This recipe is perfect for breakfast, brunch, or a light dinner and offers a satisfying blend of flavors that will delight your taste buds.

Instructions:

1. Preparation:
- Clean and thinly slice the leeks, ensuring any dirt or grit is removed from the layers.
- Mince the garlic cloves.
- Chop the fresh tarragon and parsley.
- Crumble the feta cheese if it's not pre-crumbled.
- (Optional) Rinse and roughly chop a handful of fresh spinach if you're adding it.

2. Sauté the Vegetables:
- In a large skillet, melt the butter over medium heat.
- Add the sliced leeks and sauté for about 5-7 minutes, or until they become soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- (Optional) Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.
- Remove the skillet from the heat and stir in the chopped tarragon. Set the mixture aside.

3. Prepare the Egg Mixture:
- In a large bowl, whisk the eggs until well beaten.
- Stir in the fresh parsley and a pinch of salt and pepper.
- Add the leeks, garlic (and spinach if used) mixture to the eggs, combining well.

4. Cook the Omelettes:
- Heat a small non-stick skillet over medium heat.
- Lightly grease the skillet with a touch of butter or non-stick spray.
- Pour in a portion of the egg and leek mixture, spreading it out to cover the bottom of the skillet evenly.
- Cook for about 2-3 minutes until the edges start to set.
- Sprinkle a portion of the crumbled feta cheese over half of the omelette.
- Carefully fold the omelette in half over the cheese and cook for another 1-2 minutes until the eggs are fully set and the cheese is slightly melted.
- Transfer the omelette to a plate and keep warm.
- Repeat the process with the remaining egg mixture and feta cheese to make additional omelettes.

5. Serve:
- Serve the omelettes hot, garnished with additional chopped parsley if desired.
- Enjoy your delicious leek, spinach, and feta omelettes as a satisfying breakfast, brunch, or even a light dinner!

Leek, spinach, and feta omelettes are a versatile and easy-to-make dish that can be enjoyed at any time of the day. With the right preparation and cooking techniques, you can create a flavorful and healthy meal that showcases the best of fresh ingredients. Enjoy your omelette with a side of crusty bread or a fresh salad for a complete and satisfying meal.

Leek, spinach and feta omelettes FAQ:

How do I know when the omelettes are fully cooked?

The omelettes are fully cooked when the edges are set and the center is no longer runny. If the cheese is slightly melted and the omelette is golden on the bottom, it’s a good indication that it’s done.

Can I substitute other greens for spinach in this recipe?

Yes, you can substitute other greens like kale or Swiss chard for spinach. Just ensure they are cooked until wilted, similar to how you would with spinach.

What is the best way to store leftover omelettes?

Store leftover omelettes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on a skillet over low heat.

What pan size works best for cooking omelettes?

A small non-stick skillet (approximately 8 inches in diameter) is ideal for cooking individual omelettes. This size allows for easy flipping and even cooking.

Can I use different types of cheese instead of feta?

Yes, you can substitute feta with other cheeses such as goat cheese, mozzarella, or cheddar, depending on your taste preference.

Tips:

- Make sure to clean the leeks thoroughly to remove any dirt and grit between the layers.

- Cook the leeks on a low heat to ensure they become tender without browning too quickly.

- Whisk the eggs well to introduce air into the mixture, which will make the omelettes fluffy.

- Use a non-stick skillet to prevent the omelettes from sticking and to make flipping easier.

- Add the feta cheese just before the eggs are fully set to ensure it melts slightly but doesn't become too runny.

Nutrition per serving

2 Servings
Calories 710kcal
Protein 33g
Carbohydrates 40g
Fiber 3.49g
Sugar 8g
Fat 45g

Leek, spinach and feta omelettes