Greek Omelette

I am totally in love with omelettes for breakfast.

They are a perfect fulfilling breakfast that you can make in less than 20 minutes and are so versatile as you can basically fill them with anything.

So if you are looking for a change to breakfast keto scrambled eggs or jammy eggs, try this Greek omelet.

It will guarantee the best start of the day, packed with flavors, proteins, and vitamins.

What’s A Greek Omelette?

A Greek Omelette is a classic omelet cooked in olive oil and filled with the most classic Greek ingredients, including feta cheese, tomatoes, basil, olives, and sundried tomatoes.

Greek food and the Mediterranean diet have long been ranked as the healthiest diet you can find, often beating the low-carb keto diet!

How To Make Greek Omelette

It’s very easy to make a Greek omelet using only a few ingredients.

Let me share my way of making an omelette Greek-style

Ingredients

• Eggs – I like to use large, free-range eggs. They have a better flavor and great colors.
• Olive Oil – Use extra-virgin olive oil for Greek omelette, instead of a mix of butter and olive oil. The extra virgin olive oil enhances the Mediterranean flavors of the meal.
• Crumbled Feta Cheese – I have a preference for goat’s milk feta, but it also works perfectly with sheep milk feta.
• Kalamata Olives – Kalamata olives are large and have a pronounced and sweet olive flavor.
• Red Onions – While you can use regular onions, red onions are by far tastier.
• Sundried Tomatoes – Sundried tomatoes bring a delicious taste to this recipe.
• Salt and Black Pepper

Beating Eggs

First, beat the eggs with salt and pepper in a shallow bowl using a small whisk or fork.

Set it aside in the fridge while preparing the omelette filling

Greek Omelet Filling

Next, warm a non-stick pan with half the amount of olive oil.

Add sliced red onion and cook until fragrant which takes about 1 to 2 minutes.

Then, stir in crushed garlic, olives, and sundried tomatoes and give a stir. Cook the filling for 30 seconds just until warm and fragrant.

Set aside on a plate and cover with foil to keep the filling warm.

Cooking The Omelette

Rub the pan with a piece of absorbent paper to remove pieces of filling.

Pour the remaining olive oil and bring over medium-high heat to warm.

Add the whisked eggs and tilt the pan to spread and cook.

When the omelette starts to dry out, and the sides are crispy and cooked, cover half the side of the omelette with half crumbled feta cheese.

Add the red onion mixture on top, then chopped tomato, basil, and feta cheese left.

Gently fold in half and keep cooking until the eggs are set, and the filling is warm.

Serve with extra freshly chopped basil, salt, pepper, and chili flakes.

Serving

This loaded Greek omelette is a light dinner or fulfilling breakfast delicious served on its own or with some light sides like:

• Baby Spinach Salad or just Fresh Spinach
• Lettuce
• Tomato Slices

Frequently Asked Questions

Below are the answers to your most frequent questions about this Greek Omelette recipe:

Can I Skip Sundried Tomatoes?

Yes, you can skip the sundried tomatoes or replace them with roasted bell pepper.

Since they are often sold in oil, drain and pat dry before adding to the recipe to avoid too much oil.

Can I Add Other Cheese?

Yes, for a melted cheese option, try Parmesan cheese or hard grated mozzarella.

You can use it in combination with feta or on its own as a feta replacement.

Can I Use Different Olives?

Green olives or black olives taste great as well but kalamata olives or sweeter, soft, and less bitter, or strong in flavor which is the perfect choice for any Greek-style recipe.