A classic Greek egg recipe loaded with spinach and feta cheese, Greek Omelette suits perfectly for fancy breakfast or brunch and comes together in under 10 minutes! Here is how to make a Greek-Style Omelette Recipe with Feta Cheese.
About This Recipe
Our preferred breakfast for busy days is a delicious Omelette or frittata which is loaded with veggies, so that it is wholesome, healthy, and keeps you filled for longer. And this Greek Omelette is one such dish. Quick, nutritious, and filling, this will surely be your new favorite egg recipe.
I absolutely relish Greek Omelette as it is loaded with my favorites, spinach, tomato, mint leaves, olives, and onions. To make it more authentic, I have used Kalamata Olives. If you cannot find the Kalamata ones, you can go for the regular ones.
The best part is that it is so quick and easy to make, that it makes for a perfect weekday breakfast. Sometimes, I even make it for my brunch, as I love the flavors of this omelet.
Now, I do know that you might feel weird adding mint to your omelet but for this one garnish it with fresh mint leaves and you will see the difference!
Also, do use freshly cracked black pepper when you are making Greek Omelette. Trust me, it shall pep up its flavors all the more.
This Greek style Omelette is,
- Easy + Quick
- Perfect for weekday breakfast
Eggs – The star ingredient of the recipe, which is high in protein, thus great for your breakfast recipes.
Veggies – Here, I have used spinach, onions, tomatoes, olives, and mint leaves. But you can add any veggies of your choice.
Feta Cheese – Adds a delicious creamy texture on the top of the omelette. Though kefalotiri cheese is used for making the traditional Greek Omelet in Southern Greece, I found that even crumbled feta cheese works just fine.
Salt and Pepper – Always add that extra perk of heat in the recipes and I love it a little extra in my omelettes.
How to make Greek Omelette?
Break 2 eggs in a small mixing bowl. Add 1 tbsp milk, ¼ tsp salt, and ¼ tsp freshly cracked black pepper to the bowl and whisk well using a fork or a wire whisk.
Heat 1 tsp extra virgin olive oil in an 8 inch non-stick pan.
Add 2 tbsp chopped spinach, 1 tsp sliced Kalamata olives, 1 tbsp chopped tomato and 2 tbsp chopped onion and fry for 2-3 minutes on medium heat.
Pour the egg mixture into the pan and allow the uncooked eggs to flow over the spinach mixture.
Close the pan with a tight fitting lid and cook on medium low heat until the eggs cook nicely from the bottom.
Remove the lid and sprinkle 1 tsp chopped mint and 2 tbsp crumbled feta on top of the omelette.
Gently fold the omelette in half. Remove the pan from heat and let the omelette rest for 5 minutes. The heat from the omelette will cook the eggs on top of the omelette 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, 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. 8×8 inch tray will need a minimum of 8 eggs to bake into a nice square. So please keep that in mind.
To make it with potatoes, peel and cut the potatoes into small cubes. Heat 1 tbsp olive oil in a pan. Add the potato cubes and fry until browned from all the sides.
Whisk eggs, salt, pepper, and feta cheese in a bowl. Add fried potatoes. Pour the mixture into an oiled pan and cook until the eggs are set and browned from both sides.
I will not suggest you make it ahead of time, as Omelette tastes best only when it is served right out of the pan. So chop your veggies and prep other ingredients and make fresh Greek-style Omelettes, just before you serve it.
To make this omelette, you can go for tomato, onion, Kalamata olives, mushrooms, spinach, dill Leaves, bell pepper, scallions, cherry tomatoes, etc.
Pro Tips by Neha
If using frozen spinach, thaw it and squeeze all the water. Now chop it and use.
You can also make a Greek-style Omelette scramble. Just add all the ingredients to the pan and mix using a spatula until the eggs are scrambled.
Cook the omelette on medium-low heat and cover while cooking to cook the upper surface also.
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
- Sun-dried Tomatoes
- Dill Leaves
- Roasted Red Peppers
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.
You might also like
Greek Omelette Recipe
- 2 eggs
- 1 tablespoon milk
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon extra virgin olive oil
- 2 tablespoon chopped spinach
- 1 teaspoon sliced Kalamata olives
- 1 tablespoon chopped tomato
- 2 tablespoon chopped onion
- ½ tablespoon chopped mint
- 2 tablespoon crumbled Feta
- Break 2 eggs in a small mixing bowl. Add 1 tbsp milk, ¼ tsp salt, and ¼ tsp freshly cracked black pepper to the bowl and whisk well using a fork or a wire whisk.
- Heat 1 tsp extra virgin olive oil in an 8 inch non-stick pan.
- Add 2 tbsp chopped spinach, 1 tsp sliced Kalamata olives, 1 tbsp chopped tomato and 2 tbsp chopped onion and fry for 2-3 minutes on medium heat.
- Pour the egg mixture into the pan and allow the uncooked eggs to flow over the spinach mixture.
- Close the pan with a tight fitting lid and cook on medium low heat until the eggs cook nicely from the bottom.
- Remove the lid and sprinkle 1 tsp chopped mint and 2 tbsp crumbled feta on top of the omelette.
- Gently fold the omelette in half. Remove the pan from heat and let the omelette rest for 5 minutes. The heat from the omelette will cook the eggs on top of the omelette and will also melt the cheese. Serve hot.