Go Back
–+ servings
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).

Greek Omelette Recipe (With Feta Cheese)

Course: Breakfast
Cuisine: Middle Eastern
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 people
Calories: 291kcal
Author: Neha Mathur
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).
Print Recipe
US Customary - Metric

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 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.

Notes

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 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