Greek Omelette
Transport your taste buds to the sun-soaked Mediterranean with this irresistible Greek Omelette recipe, a hearty breakfast or brunch option bursting with fresh, vibrant flavors. This dish combines fluffy, perfectly cooked eggs with classic Greek-inspired ingredients like tangy feta cheese, briny kalamata olives, juicy cherry tomatoes, and wilted spinach, all seasoned with aromatic oregano. Sautéed onion and a touch of olive oil elevate this omelette to gourmet status while keeping it quick and easy to prepare in just 20 minutes. Whether you're seeking a protein-packed start to your day or a savory meal for two, this recipe delivers a harmonious blend of textures and flavors in every bite. Serve it alongside crusty bread or a light side salad for the ultimate Mediterranean experience!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons milk
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 third cup feta cheese, crumbled
- 0.25 cup kalamata olives, pitted and sliced
- 0.5 medium onion, finely chopped
- 2 tablespoons olive oil
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well mixed. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until it begins to soften.
Add the chopped spinach to the skillet and cook for another 2 minutes, stirring occasionally, until the spinach is wilted.
Add the cherry tomatoes and kalamata olives to the skillet, and cook for an additional minute. Transfer the vegetable mixture to a plate and set aside.
Wipe the skillet clean and add the remaining tablespoon of olive oil. Pour in the egg mixture, and let it cook undisturbed for about 1 minute.
Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow uncooked eggs to flow to the edges.
Once the omelette is mostly set but still slightly runny on top, sprinkle the vegetable mixture evenly over half of it, then top with crumbled feta cheese and dried oregano.
Carefully fold the omelette in half to cover the filling, and cook for an additional 1-2 minutes until the cheese is melted and the omelette is cooked through.
Slide the omelette onto a plate, cut in half to serve, and enjoy your delicious Greek Omelette.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.2 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 658 mg | 51% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1195 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
