Greek Omelette is a classic Greek egg recipe loaded with spinach and feta cheese. It comes together in under 10 minutes and is great to serve for breakfast or brunch (keto-friendly, gluten-free).
About This Recipe
Greek Omelette with Feta Cheese is a delicious Greek-style egg recipe that is quick to make, nutritious, and filling.
This healthy and wholesome omelette comes together in under 10 minutes using simple ingredients.
Eggs are a major part of a typical Greek diet and omelette is made mostly for a quick and easy dinner.
But you can definitely serve this Greek style omelette with feta cheese for breakfast, brunch with some toasted bread and fresh fruit juice or any time of the day whenever you are feeling hungry. It is also a great option for keto diet.
Eggs – Use fresh free- range organic eggs to make the best omelette. Having said that, white eggs, brown eggs, and cage-free eggs, all work great.
Oil – Make this omelet only in extra virgin olive oil for a delicious Mediterranean flavor.
Veggies – I have added veggies like red onions, ripe tomatoes, and fresh spinach to make it healthy and wholesome.
You can also add mushrooms, red and yellow bell peppers etc too.
Feta Cheese gives a delicious creamy texture to the Greek omelette.
Though Kefalotiri cheese is used for making the traditional Greek omelette recipe in Southern Greece, I found that even crumbled feta cheese works just fine.
Others – You will also need milk, fresh mint leaves, sliced black olives (preferable Kalamata olives), salt, and pepper.
Milk is optional but I personally feel that it makes the omelette fluffier.
How To Make Greek Omelette (With Feta Cheese)
Finely chop the spinach.
Slice black olives (or Kalamata olives) into thin slices.
Deseed the tomato and chop it into small pieces. Finely chop a small onion and crumble the Feta cheese.
Gather the remaining ingredients.
Make The Omelette
Break 2 large eggs in a small mixing bowl.
Add 1 tablespoon milk, ¼ teaspoon salt, and ¼ teaspoon freshly cracked black pepper to the bowl and whisk well using a fork or a wire whisk.
Heat 1 tablespoon extra virgin olive oil in an 8-inch non-stick pan over medium heat.
Note – Using a non-stick pan without any scratches is very important otherwise your omelette will stick on the pan.
Once the oil is hot, add 2 tablespoon finely chopped spinach, 1 teaspoon thinly sliced olives, 1 tablespoon chopped tomatoes (seeds removed), and 2 tablespoon finely chopped onions and fry for 2-3 minutes, stirring frequently.
Spread the ingredients evenly on the pan.
Pour the beaten egg mixture into the pan and allow the uncooked egg to flow over the spinach mixture.
Reduce the heat to medium-low.
Cover the pan with a tight-fitting lid and cook until the eggs are nicely browned from the bottom (1-2 minutes).
Remove the lid and sprinkle 1 teaspoon chopped mint leaves and 2 tablespoon crumbled feta on top of the omelette.
Gently fold the omelette in half using a silicon spatula or a rubber spatula.
Remove the pan from heat and let the omelette rest for 2 minutes.
The residual heat will cook the eggs on the inside and will also melt the cheese. Serve hot.
Frequently Asked Questions
If you are serving this omelette to a crowd, making it in a casserole is a more practical way without compromising on taste.
You will be able to make a big batch with minimal effort and the taste profile will be exactly the same as the individual portions.
To make Greek Omelette casserole, scale the ingredients 4 times.
Mix all the ingredients in a bowl. Pour the mixture into a greased 8×8 square baking tray and bake in a preheated oven (375 Degrees F) for 30-35 minutes.
Sprinkle feta cheese on top, cut into slices and serve hot.
An 8×8 inch tray will need a minimum of 8 eggs to bake into a nice square. So please keep that in mind. If you want to make an even bigger batch, then use a larger tray.
You will be serving the eggs in the tray directly so choose a good serving tray to bake the eggs.
To make it with potatoes, peel and cut a half potato into ¼ inch cubes.
Heat 1 tablespoon extra virgin olive oil in a pan. Add the potato cubes and fry on medium-high heat until browned from all the sides.
Whisk eggs, salt, pepper, and feta cheese in a bowl. Add the fried potato cubes and mix well.
Pour the mixture into an oiled pan and cook until the eggs are set and browned from both sides.
To make this omelette, you can go for tomatoes, onions, olives, mushrooms, spinach, dill leaves, bell peppers, scallions, cherry tomatoes, etc.
Pro Tips By Neha
If using frozen spinach, thaw it and squeeze all the water. Now chop it and use.
Instead of making an omelette, you can also make a Greek-style egg scramble. Just add all the ingredients to the pan and mix using a spatula until the eggs are scrambled.
Cook the Greek omelette on medium-low heat and cover while cooking to cook the upper surface as well.
Apart from the ingredients mentioned in my recipe below, you can add some more ingredients to make a variation of this omelette. Here, they are:
- Artichoke’s heart – chopped
- Sun-dried Tomatoes – chopped
- Fresh Dill Leaves – chopped
- Roasted Red Peppers – chopped
- Mushrooms – sliced or chopped
You can make this omelette using only egg whites also.
Serve it as it is or with a bowl of fresh salad or Pita bread and give your appetite some healthy one-up!
You can even serve it along with a crisp toast or a hot sauce on the side.
This omelette tastes best when it is served right out of the pan.
You can chop the veggies and prepare other ingredients beforehand and use them to make the omelette quickly.
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Greek Omelette Recipe (With Feta Cheese)
- 2 large eggs
- 1 tablespoon milk
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped spinach
- 1 teaspoon thinly sliced black olives (or Kalamata olives)
- 1 tablespoon chopped tomatoes (seeds removed)
- 2 tablespoons finely chopped onions
- ½ tablespoon chopped mint leaves
- 2 tablespoons crumbled feta
- Break eggs in a small mixing bowl.
- Add milk, salt, and black pepper to the bowl and whisk well using a fork or a wire whisk.
- Heat olive oil in an 8-inch non-stick pan over medium heat.
- Note – Using a non-stick pan without any scratches is very important otherwise your omelette will stick on the pan.
- Once the oil is hot, add spinach, olives, tomatoes, and onions and fry for 2-3 minutes, stirring frequently.
- Spread the ingredients evenly on the pan.
- Pour the beaten egg mixture into the pan and allow the uncooked egg to flow over the spinach mixture.
- Reduce the heat to medium-low.
- Cover the pan with a tight-fitting lid and cook until the eggs are nicely browned from the bottom (1-2 minutes).
- Remove the lid and sprinkle mint leaves and feta on top of the omelette.
- Gently fold the omelette in half using a silicon spatula or a rubber spatula.
- Remove the pan from heat and let the omelette rest for 2 minutes.
- The residual heat will cook the eggs on the inside and will also melt the cheese. Serve hot.