Hello fellow food enthusiasts! Today I’m excited to share a delightful breakfast recipe that will transport you to the sunny shores of the Mediterranean. Whether you’re a morning person or need a bit of coaxing to start your day, this Savory Mediterranean Breakfast promises to brighten your table with vibrant colors and rich flavors.
As someone who loves experimenting with different cuisines right from my own kitchen here in the UK, I’ve always found Mediterranean dishes to be a fantastic blend of fresh, nutritious, and incredibly tasty ingredients. So, let me introduce you to my Sautéed Spinach and Feta Omelette with Sun-Dried Tomatoes.
Omelettes are a great breakfast staple: they’re quick to make, highly versatile, and perfect for showcasing fresh ingredients. This particular omelette doesn’t disappoint— it’s loaded with nutrient-packed spinach, tangy feta cheese, and the sweet umami of sun-dried tomatoes. Add a hint of fresh basil for a perfect finish that will have you reaching for seconds!
The beauty of this spinach and feta omelette is in the simplicity of its preparation. It only takes a handful of ingredients to create something that feels both special and satisfying. Not to mention, it’s a brilliant way to incorporate more greens into your morning routine without the fuss.
Keep in mind that, as with most recipes, flexibility is your friend. Feel free to sprinkle in some fresh herbs from your garden or add a touch of spice if you’re feeling adventurous.
I love making this omelette on a lazy weekend morning when my wife and I can take our time over breakfast, perhaps with a steaming cup of coffee or a refreshing glass of orange juice. It’s a moment to savor not just good food, but good company as well.
So roll up your sleeves and give this Mediterranean delight a try. I’m sure it’ll become a favorite in your breakfast repertoire, just as it has in ours. Here’s to bright mornings and the joy of cooking—enjoy!
Until next time, happy cooking! 
Ingredients
– 4 large eggs
– 1 tablespoon olive oil
– 100g fresh spinach leaves
– 50g feta cheese, crumbled
– 30g sun-dried tomatoes, chopped
– 2 tablespoons milk
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon butter
– Fresh basil leaves, for garnish (optional)
Method
1. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Remove the spinach from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Pour in the egg mixture, spreading it evenly across the pan. Cook for 2-3 minutes, or until the edges start to set.
4. Sprinkle the cooked spinach, crumbled feta cheese, and chopped sun-dried tomatoes over one half of the omelette.
5. Using a spatula, carefully fold the other half of the omelette over the filling. Cook for an additional 2 minutes, or until the omelette is cooked through and the cheese is slightly melted.
6. Slide the omelette onto a plate and garnish with fresh basil leaves, if desired. Serve immediately.
