Spinach and Feta Omelet with Herby Yogurt

This Spinach & Feta Omelet with Herby Yogurt is a perfect example of how just a few ingredients can come together into something deeply satisfying. Eggs and spinach form the protein-packed base, while feta adds a salty tang (use reduced-fat for MIND diet compliance), and a dollop of lemony dill yogurt adds brightness and flair. Best of all, it’s fast, flexible, and prep-ahead friendly—make the yogurt sauce in advance and you’re halfway to a gourmet breakfast or light lunch.

Ingredients

Instructions

1. Whisk eggs with a pinch of salt (optional).
2. Sauté spinach in olive oil over medium heat until wilted (1–2 min).
3. Add eggs, swirl to coat the pan evenly.
4. Cook until set on the edges, then crumble in feta.
5. Use a rubber spatula if needed to loosen and fold omelet in half or quarters.
6. Cook another 30–60 seconds, then slide onto a plate.
7. Top with dill yogurt sauce.

Serving Suggestions

• Serve with sliced tomato and whole grain toast spread with hummus.