These easy Spinach Feta Baked Omelets are a healthy, flavorful breakfast ideal for busy mornings. Made with fresh spinach, shallots, eggs and feta with a touch of oregano and garlic, they’re protein-packed with Mediterranean-inspired flavor. They’re zero WW Points when made with fat-free feta, making them a great choice for healthy meal planning. Serve alone, on an English muffin, or wrapped in a tortilla. They also store and freeze well for make-ahead meal prep.
Egg bakes: simple meal prep for busy weeks
Egg bakes are one of the easiest meal-prep options for breakfast or lunch. They require minimal hands-on time—just assemble, bake, and store. A prepared egg bake keeps for several days in the fridge and freezes well in individual portions. Wrap servings tightly or place them in freezer bags; thaw in the fridge overnight or microwave to defrost. Reheating works in a toaster oven, conventional oven, microwave, or air fryer, making egg bakes extremely convenient for hectic mornings.
What you’ll need to make Easy Spinach Feta Baked Omelets (Zero Points!)
- olive oil spray
- 2 shallots, sliced
- 5 oz fresh spinach
- 6 eggs
- ¾ tsp kosher salt
- ½ tsp oregano
- ½ tsp garlic powder
- ½ cup fat-free feta (use full- or reduced-fat feta if preferred and adjust points/nutrition)
Easy Spinach Feta Baked Omelets (Zero Points!)
Preheat the oven to 350°F.
Heat a frying pan sprayed with nonstick cooking spray. Add the sliced shallots and cook about 5 minutes until tender. Add the spinach and cover briefly to wilt the leaves—this takes only a short time. Drain any excess liquid if needed.
Spray a 2.5‑quart baking dish (such as Pyrex or Corningware) with nonstick spray. Spread the spinach and shallot mixture evenly across the bottom of the dish.
In a mixing bowl, whisk the eggs with the salt, oregano, and garlic powder until well blended. Pour the egg mixture over the spinach and shallots, then sprinkle the feta evenly on top.
Bake at 350°F for about 30 minutes, or until the eggs are set in the center. Cooking time may vary slightly depending on your oven and dish depth—test with a knife in the center; it should come out clean when done.
How to serve these omelets
These baked omelets are versatile. Serve them with fresh fruit and toast, place a portion on an English muffin, or wrap slices in your favorite tortilla for a portable breakfast burrito. They’re satisfying, nutritious, and travel-friendly.
Similar spinach-forward breakfast ideas you may enjoy:
Lightened-Up Copycat Spinach, Feta and Egg White Wraps
Lightened-Up Spinach Artichoke Egg Bake
Light Caramelized Onion and Spinach Crustless Quiche
Easy Spinach Feta Baked Omelets
Equipment
- frying pan
- mixing bowl
- baking dish 2.5 qt casserole dish such as Pyrex or Corningware
Ingredients
- olive oil spray
- 2 shallots
- 5 oz fresh spinach
- 6 eggs
- ¾ tsp kosher salt
- ½ tsp oregano
- ½ tsp garlic powder
- ½ cup fat-free feta
Instructions
- Preheat oven to 350℉.
- Slice the shallots and spray the frying pan with nonstick cooking spray. Add the shallots and cook for about 5 minutes or until tender.
- Add the spinach leaves and cover with a lid to wilt.
- Spray the bottom of a baking dish with nonstick cooking spray. Layer the spinach and shallot mixture on the bottom of the dish.
- In a bowl, combine the eggs, salt, oregano, and garlic powder; whisk thoroughly.
- Pour the egg mixture over the spinach mixture; sprinkle with the feta cheese.
- Bake at 350℉ for about 30 minutes or until set.
Weight Watchers
Nutrition
