Greek Omelette (With Feta Cheese)

4.41 from 10 votes

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).

Greek omelette served on a plate with toast.
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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

Greek Omelette 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.

Eggs, milk, salt and pepper added to a bowl.
Whisked well.

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.

Olive oil heating in a non stick 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.

Spinach, olives, tomatoes and onions added to the pan.

Spread the ingredients evenly on the pan.

Veggies spread evenly on the pan.

Pour the beaten egg mixture into the pan and allow the uncooked egg to flow over the spinach mixture.

Egg mixture poured in the pan.

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).

Pan covered with a lid.

Remove the lid and sprinkle 1 teaspoon chopped mint leaves and 2 tablespoon crumbled feta on the omelet.

Mint and feta sprinkled over the omelette.

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.

Ready Greek omelette.

Frequently Asked Questions

How to make Greek omelet casserole?

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.

How to make a Greek-style omelette with potatoes?

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.

Which veggies can be used to make Greek omelette?

To make this omelet, you can go for tomatoes, onions, olives, mushrooms, spinach, dill leaves, bell peppers, scallions, cherry tomatoes, etc.

Can I make it dairy-free?

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.

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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).
4.41 from 10 votes

Easy Greek Omelette Recipe With Feta Cheese

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).
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 1 people

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
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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

YouTube video

Notes

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. 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 as well.

Nutrition

Calories: 291kcal, Carbohydrates: 7g, Protein: 18g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 359mg, Sodium: 1194mg, Potassium: 286mg, Fiber: 1g, Sugar: 4g, Vitamin A: 3514IU, Vitamin C: 12mg, Calcium: 263mg, Iron: 3mg
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Recipe Rating




7 Comments

  1. 5 stars
    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!

    1. Thnx. I cooked it in a non stick pan. For the picture, I served it in a terracotta pan.