This Greek omelette recipe satisfies so many food cravings for me. I love eggs for breakfast…or any other time of the day for that matter. Greek flavor combinations are stellar. Having a little less carbohydrates in my diet never hurts. When I developed this Greek omelette, I knew the regular omelette had been elevated to a new level. I’m often surprised about how little it takes to make something feel more gourmet. Looking for another tasty take on eggs? Why not try my breakfast Stromboli?

Greek Omelette Recipe – Ingredients

Serving Size: This recipe yields a single serving.

  • 1/2 clove garlic, chopped
  • 3 mushrooms, sliced
  • 3 cherry tomatoes, sliced
  • 4 kalamata olives, sliced
  • 1/3-1/4 cup spinach
  • 3 leaves of basil, sliced
  • 1/3 cup feta
  • 1 Tbsp olive oil
  • 2 eggs
  • salt and pepper to taste

Greek Omelette Recipe – Instructions

  1. Whisk two eggs, set aside.
  2. Warm omelette pan on medium-high heat.
  3. Add 1/2 Tbsp olive oil and warm, but not to the point of smoking.
  4. Add garlic and sauté slightly.
  5. Add mushrooms, tomatoes, olives, spinach and basil. Sauté together until spinach is wilted and mushrooms are cooked.
  6. Remove ingredients from pan and transfer to a separate dish.
  7. In same pan, warm remaining 1/2 Tbsp olive oil until warm.
  8. Add eggs to pan and cook as you would a normal omelette. See my daughter’s tutorial in this post if omelette making is new to you.
  9. Add all cooked ingredients to the inside of the omelette.
  10. Sprinkle some of the feta inside and some of it on top.
  11. Serve warm.

Yum
Greek Omelette Recipe

Yield: 1

Serving Size: 1

Calories per serving: 375

Ingredients

  • 1/2 clove garlic, chopped
  • 3 mushrooms, sliced
  • 3 cherry tomatoes, sliced
  • 4 kalamata olives, sliced
  • 1/3-1/4 cup spinach
  • 3 leaves of basil, sliced
  • 1/3 cup feta
  • 1 Tbsp olive oil
  • 2-3 eggs
  • salt and pepper to taste

Instructions

  1. Whisk two eggs, set aside.
  2. Warm omelette pan on medium-high heat.
  3. Add 1/2 Tbsp olive oil and warm, but not to the point of smoking.
  4. Add garlic and sauté slightly.
  5. Add mushrooms, tomatoes, olives, spinach and basil. Sauté together until spinach is wilted and mushrooms are cooked.
  6. Remove ingredients from pan and transfer to a separate dish.
  7. In same pan, warm remaining 1/2 Tbsp olive oil until warm.
  8. Add eggs to pan and cook as you would a normal omelette. See my daughter’s tutorial in this post if omelette making is new to you.
  9. Add all cooked ingredients to the inside of the omelette.
  10. Sprinkle some of the feta inside and some of it on top.
  11. Serve warm.
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Perhaps you are someone who really enjoys omelettes but have not ever decided to make one at home. I understand. I didn’t learn until more recently. They can be intimidating.

My 9 year old daughter actually decided to make omelettes her specialty. She has helped me in the kitchen since she was two. Although her other specialties are a little less complicated – peanut butter & jelly, yogurt parfaits, and frozen chicken nuggets – she prides herself on her omelette. She even decided to make a YouTube tutorial to help others. I’ll share that with you now.

I hope you enjoy this Greek omelette recipe. It will definitely take your morning routine up a notch.

Want More Breakfast Ideas?

Monte Cristo Panini

Vegetarian Quiche

Lemon Scones

 

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