Breakfast

Sheet Pan Spinach and Feta Omelette

Name: Sheet Pan Spinach and Feta Omelette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 8 large eggs; 1 cup fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; Optional: diced tomatoes or herbs for garnish

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This sheet pan spinach and feta omelette is an easy, hands-off way to feed a crowd or to meal-prep breakfasts for the week. It bakes up golden and fluffy, with bright pockets of spinach and salty, tangy feta in every bite. The aroma is warm and savory; the texture is soft and slightly firm at the edges. It slices neatly for casual brunches or busy mornings, and you can top it with fresh tomatoes or herbs for color and freshness. If you enjoy sheet-pan breakfasts, try pairing this savory option with a sweet treat like sheet pan shortcake for a complete spread.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 160 kcal
Protein: 10 g
Carbohydrates: 2 g
Fat: 12 g
Fiber: 0.5 g
Sugar: 1 g
Sodium: 400 mg

Values are estimates based on the listed ingredients and common portion sizes.

Why Make This Sheet Pan Spinach and Feta Omelette

This recipe saves time and effort. Instead of flipping individual omelettes, you pour the mixture into a sheet pan and let the oven do the work. The result is evenly cooked eggs with tender spinach and pockets of creamy feta. It’s great for feeding guests, packing lunches, or serving a relaxed family breakfast. It smells warm and savory while baking and looks attractive when sliced into squares for sharing.

How to Make Sheet Pan Spinach and Feta Omelette

This oven-baked omelette is straightforward: whisk the eggs, fold in greens and cheese, pour into a greased sheet pan, and bake until set. Use fresh spinach for bright color and mild flavor. A splash of milk keeps the texture tender. Finish with tomatoes or herbs for freshness and a pop of color.

Ingredients:

8 large eggs
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Optional: diced tomatoes or herbs for garnish

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Grease a sheet pan with the tablespoon of olive oil so the omelette won’t stick and the edges can brown slightly.

Step 2: Mixing

In a large bowl, whisk together the 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined and slightly frothy. Stir in the chopped 1 cup fresh spinach and 1/2 cup crumbled feta until evenly distributed.

Step 3: Cooking

Pour the egg mixture into the prepared sheet pan and spread it evenly. Bake in the preheated oven for 20–25 minutes, or until the eggs are set and slightly golden around the edges. The center should be firm when gently shaken.

Step 4: Finishing

Remove the sheet pan from the oven and let the omelette cool for a few minutes. Slice into squares or wedges. Serve warm, garnished with diced tomatoes or fresh herbs if desired.

How to Serve Sheet Pan Spinach and Feta Omelette

Serve hot for breakfast with crusty bread, toast, or a light salad.
For a brunch buffet, keep warm in a low oven and serve sliced.
Pack cooled slices into meal-prep containers with fruit and whole-grain toast for quick breakfasts.
Top with chopped tomatoes, fresh dill, parsley, or a drizzle of olive oil for flavor and color.

How to Store Sheet Pan Spinach and Feta Omelette

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently in the oven at 300°F (150°C) for 8–10 minutes or in the microwave in 30-second intervals until warm.
Freezer: Wrap portions tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Tips: Cool completely before storing to prevent condensation. Reheat slowly to keep the texture tender and avoid rubbery eggs.

Expert Tips for Perfect Sheet Pan Spinach and Feta Omelette

Use fresh spinach for the best texture. If using frozen, thaw and squeeze out excess water first.
Don’t overbeat the eggs; a few whisk strokes create a tender omelette.
Let the baked omelette rest a few minutes before cutting so slices hold together.
If you want a fluffier texture, separate the eggs, whip the whites to soft peaks, then fold in the yolks and other ingredients.
To prevent sogginess, drain any watery add-ins (like tomatoes) before adding, or add them as a garnish after baking.
Use a rimmed sheet pan to catch any overflow and to get slightly crisp edges.

Delicious Variations

Mediterranean: Add sliced olives, sun-dried tomatoes, and a sprinkle of oregano.
Veggie Lovers: Fold in bell peppers, mushrooms, and onions (lightly sauté first to remove moisture).
Herb & Goat Cheese: Swap feta for goat cheese and add fresh chives, parsley, and thyme.
Spicy: Add chopped jalapeños and a pinch of smoked paprika for heat and smokiness.
Meatier Option: Stir in cooked, crumbled breakfast sausage or diced ham for added protein.

Frequently Asked Questions

Q: Can I use a different cheese instead of feta?
A: Yes. Feta gives a tangy bite, but goat cheese, shredded cheddar, or mozzarella work well. Keep in mind flavor and salt levels differ — reduce added salt if the cheese is salty.

Q: Can I add vegetables that release water, like tomatoes or zucchini?
A: Yes, but reduce moisture first. Dice tomatoes and drain, or lightly sauté zucchini to remove excess water. Add wetter items as a garnish after baking if you want to avoid a soggy texture.

Q: What if my omelette is still jiggly in the center after 25 minutes?
A: Return it to the oven for a few more minutes. Oven temperatures vary. The omelette is done when the center is set and no longer runny.

Q: How do I scale this recipe for more people?
A: Increase eggs and other ingredients proportionally and use a larger sheet pan or two pans. Keep baking time similar but check doneness — larger volume might need a few extra minutes.

Q: Can I make this ahead for meal prep?
A: Absolutely. Bake, cool completely, slice, and store in airtight containers for up to 4 days in the fridge. Reheat gently. This makes quick breakfasts very simple.

Q: Is milk necessary? Can I use a dairy-free alternative?
A: Milk adds tenderness but is optional. You can use a dairy-free milk (like almond or oat) or omit it entirely. The texture will be slightly firmer without milk.

Conclusion

This sheet pan spinach and feta omelette is a simple, tasty way to make a lot of delicious eggs with minimal effort. It delivers bright spinach, salty feta, and a tender, golden texture that works for weekday breakfasts or relaxed brunches. For another veggie-forward sheet pan omelet idea, see Sheet Pan Omelet with Veggies – It’s a Veg World After All®. Give this recipe a try — it’s a reliable, crowd-pleasing dish that’s easy to adapt.