Greek Omelette (With Feta Cheese)
on Oct 01, 2021, Updated Jun 27, 2023
Greek Omelette is a classic Greek egg recipe 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).
Table of Contents
About Greek Omelette
Greek Omelette with Feta Cheese is a delicious Greek-style egg recipe that is quick to make, nutritious, and filling.
This healthy and wholesome omelet 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 serve this Greek style omelette with feta cheese for breakfast, brunch, or any time you are hungry.
It is also a great option for a gluten-free and keto diet.
Here are some more of my egg breakfast recipes that you may like
Ingredients
Eggs – Use fresh, free-range organic eggs to make the best omelette. 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 red onions, ripe tomatoes, and fresh spinach to make it healthy and wholesome.
You can also add mushrooms, red and yellow bell peppers, etc.
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 pitted black olives (or Kalamata olives), salt, and pepper.
Milk is optional, but I feel that it makes the omelet fluffier.
How To Make Greek Omelette (With Feta Cheese)
Preparation
Finely chop the spinach.
Slice black olives (or Kalamata olives) into thin slices.
Deseed a small 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
- 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 nonstick 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)
- 2 tablespoon finely chopped onions
and cook 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 the omelet.
Gently fold the omelette in half using a silicon or 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 omelet to a crowd, making it in a casserole is a more practical way without compromising on taste.
You can make a big batch with minimal effort, and the taste profile will be 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 (380°F) for 30-35 minutes or until the eggs are set.
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, 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 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 omelet, you can go for tomatoes, onions, olives, mushrooms, spinach, dill leaves, bell peppers, scallions, cherry tomatoes, etc.
To make this Greek-style omelet dairy-free, either skip adding milk or replace dairy milk with any plant-based milk. Replace feta cheese with non-dairy cheese. Add a pinch of nutritional yeast to the egg mixture to replicate the umami taste of feta cheese.
Pro Tips By Neha
If using frozen spinach, thaw it and squeeze all the water. Now chop it and use it.
Instead of making an omelette, you can also make a Greek-style egg scramble. 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.
Variations
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:
- Chopped artichoke’s heart
- Chopped sun-dried tomatoes
- Chopped fresh dill leaves
- Chopped roasted red peppers
- Sliced or chopped mushrooms
You can also make this omelet using only egg whites.
Serving Suggestions
Serve it as it is with a bowl of fresh salad or Pita bread and give your appetite some healthy one-up!
You can also serve it along with crisp Air Fryer Toast.
Storage Suggestions
This omelette tastes best when it is served right out of the pan.
You can chop the veggies, prepare other ingredients, and use them to make the omelet quickly.
You Might Also Like
Easy Greek Omelette Recipe With Feta Cheese
Ingredients
- 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
Instructions
- 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 nonstick 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.
Video
I loved it. I didn’t have any onions or olives; in addition to the fresh mint I added fresh greek oregano and parsley from the garden. Delicious!
Happy to hear 🙂
Thanks for recipe. What kind of pan is that. Is it cast iron or anything else?
Thnx. I cooked it in a non stick pan. For the picture, I served it in a terracotta pan.
Eggs in breakfast is my favourite and will definitely try this. Thanks for the recipe
highly educative…writing style is lucid and awesome…the recipe is…excellent
Thnx.