By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 2
409 cal · 20 min
Spinach, Sun Dried Tomato, and Feta Omelets with Pesto
Recipe GLPR2f43ee262af872
Two golden, fluffy omelets filled with fresh spinach, sun-dried tomatoes, creamy feta cheese, and aromatic basil pesto. A vibrant, protein-packed meal that's perfect for breakfast, brunch, or a light dinner.
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Ingredients
6 large eggs
2/3 cup fresh spinach, roughly chopped
1/2 cup sun-dried tomato halves
3.5 ounce crumbled feta cheese
2 tablespoons spinach basil pesto sauce
Directions
Crack the eggs into a medium bowl and whisk together until well combined and lightly scrambled. Set aside.
Heat a non-stick skillet over medium heat. Add half of the chopped spinach and cook, stirring occasionally, until the spinach begins to wilt, about 1-2 minutes.
Pour half of the scrambled eggs into the skillet over the wilted spinach. Allow the eggs to cook undisturbed for about 1 minute until the edges begin to set, then gently push the cooked portions toward the center, tilting the skillet to let the uncooked egg flow to the edges. Continue until most of the egg is set but the top is still slightly wet, about 2-3 minutes total.
Spoon 1 tablespoon of pesto sauce onto one half of the omelet. Top the same side with half of the sun-dried tomatoes and half of the feta cheese.
Once the eggs are fully set (reaching an internal temperature of 160°F), gently fold the unfilled half of the omelet over the fillings. Slide onto a plate and keep warm.
Repeat steps 2 through 5 with the remaining spinach, eggs, pesto, sun-dried tomatoes, and feta cheese to make the second omelet.
Serve both omelets immediately while warm.
Comments
Pesto is the catch: most Charlotte grocers stock it, but quality jarred versions run $4–6 at Harris Teeter or Kroger, and fresh basil pesto from the deli counter is rare and pricier. Sun-dried tomatoes are also a deliberate ingredient, not a staple, adding another $2–3 per jar. Eggs, spinach, and feta are cheap and available everywhere, but the omelet itself needs active attention at the pan—20 minutes is realistic only if you prep the spinach and tomatoes beforehand and have pesto ready, not a true hands-off weeknight move. This suits a leisurely brunch or a two-person dinner where you can both relax while one person cooks, and it keeps poorly (reheats unevenly), so plan to eat it fresh.
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