Start your morning with a delightful Greek twist on the classic breakfast favorite. This quick 10-minute Greek Omelette, loaded with creamy feta cheese, delivers Mediterranean flavors in every bite.
Perfect for busy weekdays or relaxed weekend brunches, this protein-rich vegetarian dish packs 14g of protein while keeping carbs low at just 3.3g per serving.
The best part? You’ll only need 5 minutes of prep time to create this satisfying meal that brings a taste of Greece to your breakfast table.
Fresh Mediterranean Ingredients
- Eggs: 3 large eggs, room temperature for best results
- Feta Cheese: 60g crumbled, brings authentic Greek saltiness
- Tomato: 1/2 piece, diced and deseeded for perfect texture
- Kalamata Olives: 3 pieces, pitted and chopped for authentic flavor
- Olive Oil: 2 tablespoons, extra virgin preferred
- Oregano: A pinch of dried herbs for Mediterranean aroma
- Graviera Cheese: Small amount for garnishing
- Seasonings: Salt and freshly ground pepper to taste
Simple Step-by-Step Instructions
- Prep Work: Dice tomato and remove seeds, chop olives, crumble feta cheese
- Egg Mixture: Beat eggs with salt and pepper until well combined
- Heat Pan: Warm non-stick pan over medium heat with olive oil
- Cook Base: Pour beaten eggs, gently pull edges while tilting pan for 1-2 minutes
- Add Fillings: Once eggs are mostly set but still slightly moist, add tomato, feta, olives, and oregano
- Final Touch: Carefully fold omelette in half using spatula
- Serve: Top with grated Graviera cheese and serve while hot
Cooking Techniques
Making the perfect Greek omelette is all about timing and technique! The key is to keep your pan at medium heat – not too hot, not too cold.
When you do that dragging motion with your spatula, you’re creating lovely, soft folds in your eggs. Think of it like making tiny waves in the pan.
Don’t worry if it takes a few tries to get it right – that’s totally normal! The eggs should be just set but still a bit glossy on top when you add your toppings.
Variations and Substitutions
This Greek omelette is super flexible! No Kalamata olives? Regular black olives work just fine. You can swap the feta for any salty cheese you have on hand, though feta gives that classic Greek taste we love.
For a different spin, try adding some baby spinach or fresh basil. If you can’t find Graviera cheese for topping, Parmesan or Pecorino Romano make great stand-ins.
Want to make it extra special? Add some diced red peppers or a handful of fresh parsley.
Serving Suggestions
This sunny Greek omelette shines best when served right away! Pair it with a slice of crusty bread to soak up any lovely bits that might escape.
A simple green salad on the side adds freshness and crunch. For a true Greek breakfast experience, serve with a cup of strong black coffee or some fresh orange juice.
Want to make it even prettier? Add a sprinkle of fresh oregano on top and a drizzle of good olive oil.
Greek Omelette with Feta Cheese
Equipment
- Non-stick frying pan
- Spatula
- Mixing bowl
Ingredients
- 1/2 tomato chopped into cubes
- 3 black Kalamata olives
- 60 g feta cheese crumbled
- 1 pinch dried oregano
- 2 tbsp olive oil
- 3 large eggs
- salt and freshly ground pepper to taste
- Graviera cheese grated, for garnish
Instructions
- To make this delicious Greek omelette recipe start by preparing the ingredients first.
- Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
- Remove the pits from the olives and cut in small pieces. Set aside.
- Crumble the feta cheese with your hands or using a fork and set side.
- Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
- Heat a small-medium non stick frying pan over medium heat.
- Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
- Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
- Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.