on Oct 01, 2021, Updated Jun 27, 2023
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
Air Fryer Hard Boiled Eggs. Mushroom Omelette Egg White Muffins Egg White Scramble Akuri
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.
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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