If you want a breakfast that feels a little special but doesn’t take forever to whip up. That’s exactly where this Greek Omelette comes in! It’s packed with fresh, vibrant flavors like salty feta, earthy spinach, and juicy tomatoes that taste like a little slice of the Mediterranean. Seriously, it’s one of my go-to recipes for a quick, satisfying, and delicious start to the day. It looks impressive, but between you and me, it’s incredibly simple to make.

Ingredients for this Greek Omelette

This recipe is for one generous omelette. Feel free to double it up if you’re cooking for two!

3 large eggs
1 tablespoon of milk (or water, for a lighter texture)
A pinch of salt and freshly ground black pepper
1 teaspoon of olive oil or butter
1 clove of garlic, minced (optional, but so good!)
1 large handful of fresh spinach (it wilts down a lot!)
1/4 cup of chopped cherry tomatoes
2 tablespoons of crumbled feta cheese
1 tablespoon of chopped Kalamata olives
A sprinkle of dried oregano

Instructions

The key here is to have all your ingredients prepped and ready to go before you even turn on the stove. It makes the whole process smooth and stress-free.

First things first, crack the eggs into a bowl. Add the milk, salt, and pepper, and whisk everything together until it’s light and a little frothy. Set that aside for a moment.
Heat the olive oil in a non-stick skillet (about 8-10 inches is perfect) over medium heat. Add the minced garlic and cook for about 30 seconds until you can smell that amazing aroma.
Toss in the spinach and cook until it’s just wilted down. This usually only takes a minute or two. Then, add the chopped tomatoes and cook for another minute.
Pour the whisked eggs evenly over the veggies in the skillet. Let the eggs cook, without stirring, until the edges start to set. You can gently push the cooked edges toward the center and tilt the pan to let the uncooked egg flow underneath.
When the omelette is almost set but still a little soft on top, sprinkle one half with the crumbled feta, olives, and a pinch of oregano.
Carefully fold the other half of the omelette over the fillings. Let it cook for another 30 seconds or so, just until the cheese gets a little melty.
Slide your beautiful Greek omelette onto a plate and enjoy it right away!

Cook and Prep Times

Prep Time: About 5 minutes (for all the chopping)
Cook Time: About 8-10 minutes
Total Time: Under 15 minutes!

Nutritional Information

Please note: This is an approximation and can vary based on the exact ingredients and quantities you use.

Calories: Approximately 350-400 kcal
Protein: Around 25g
Fat: Around 25g
Carbohydrates: Around 8g

Frequently Asked Questions

Can I add other vegetables to my Greek omelette?

This recipe is super flexible. Diced bell peppers (especially red or yellow), sliced mushrooms, or some finely chopped red onion are fantastic additions. Just sauté them along with the spinach and tomatoes until they’re tender.

What’s the best cheese to use if I don’t have feta?

Well, feta really gives it that classic Greek flavor, but if you don’t have any on hand, don’t worry! Goat cheese would be a great creamy and tangy alternative. You could even use a sharp white cheddar or some parmesan in a pinch, though it will change the flavor profile a bit.

What can I serve with a Greek omelette?

It’s honestly a great meal all on its own! But if you want to make it a bit heartier, it’s wonderful with a side of toasted sourdough bread, some crispy breakfast potatoes, or a simple green salad with a lemon vinaigrette for a lovely brunch.

Greek Omelette

Recipe by William Jones

Raciones

raciones

Tiempo de preparación

minutes

Tiempo de cocinado

minutes

Calorías

350-400

kcal

Ingredients

3 large eggs
1 tablespoon of milk (or water, for a lighter texture)
A pinch of salt and freshly ground black pepper
1 teaspoon of olive oil or butter
1 clove of garlic, minced (optional, but so good!)
1 large handful of fresh spinach (it wilts down a lot!)
1/4 cup of chopped cherry tomatoes
2 tablespoons of crumbled feta cheese
1 tablespoon of chopped Kalamata olives
A sprinkle of dried oregano

Directions

First things first, crack the eggs into a bowl. Add the milk, salt, and pepper, and whisk everything together until it’s light and a little frothy. Set that aside for a moment.
Heat the olive oil in a non-stick skillet (about 8-10 inches is perfect) over medium heat. Add the minced garlic and cook for about 30 seconds until you can smell that amazing aroma.
Toss in the spinach and cook until it’s just wilted down. This usually only takes a minute or two. Then, add the chopped tomatoes and cook for another minute.
Pour the whisked eggs evenly over the veggies in the skillet. Let the eggs cook, without stirring, until the edges start to set. You can gently push the cooked edges toward the center and tilt the pan to let the uncooked egg flow underneath.
When the omelette is almost set but still a little soft on top, sprinkle one half with the crumbled feta, olives, and a pinch of oregano.
Carefully fold the other half of the omelette over the fillings. Let it cook for another 30 seconds or so, just until the cheese gets a little melty.
Slide your beautiful Greek omelette onto a plate and enjoy it right away!