Greek Omelette

Elevate your breakfast game with this vibrant Greek Omelette, a Mediterranean-inspired dish bursting with fresh flavors and wholesome ingredients! Fluffy eggs are whisked with a touch of milk and seasoned with oregano, creating a light and airy base. Sautéed spinach, sweet cherry tomatoes, and tangy kalamata olives bring an irresistible savory note, while crumbled feta cheese adds a creamy, salty finish. This quick and easy omelette, ready in just 20 minutes, is perfect for busy mornings or a leisurely brunch. Packed with protein and vibrant veggies, it’s a healthy, satisfying meal that transports you straight to the sun-soaked shores of Greece. Serve it warm with crusty bread or a side salad for a complete Mediterranean feast. Perfect for breakfast, brunch, or even a light dinner, this Greek Omelette is a must-try for anyone who loves bold, fresh flavors!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well mixed. Set aside.

Step 2

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.

Step 3

Add the chopped spinach to the skillet and cook for another 2 minutes, stirring occasionally, until the spinach is wilted.

Step 4

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.

Step 5

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.

Step 6

Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow uncooked eggs to flow to the edges.

Step 7

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.

Step 8

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.

Step 9

Slide the omelette onto a plate, cut in half to serve, and enjoy your delicious Greek Omelette.

Nutrition Facts

Serving size	663.2 grams (663.2g)

Amount per serving	% Daily Value*
Calories	944

Total Fat 78.40g	101%
Saturated Fat 23.50g	118%
Polyunsaturated Fat 2.70g
Cholesterol 813mg	271%
Sodium 2726mg	119%
Total Carbohydrate 26.30g	10%
Dietary Fiber 7.60g	27%
Total Sugars 9.20g
Protein 40.80g	82%

Vitamin D 173IU	865%
Calcium 658mg	51%
Iron 8mg	47%
Potassium 1195mg	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.

Source of Calories

Fat: 72.4%

Protein: 16.8%

Carbs: 10.8%