Greek omelet recipe

Greek Omelet recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Greek omelet recipe is a delightful twist on the classic breakfast dish. Packed with Mediterranean flavors, it combines fluffy eggs with tangy feta cheese, ripe tomatoes, and fresh herbs. This quick and easy recipe is perfect for a healthy and satisfying breakfast or brunch option. With its vibrant colors and delicious taste, this Greek omelet is sure to become a favorite in your kitchen.

Keywords: Greek omelet, Mediterranean flavors, feta cheese, fresh herbs, healthy breakfast.

Greek omelet recipe details

Greek omelet recipe, recipe Rating: 4.5
Number of votes:98

Ingredients Filling:

1 teaspoon olive oil

2 handfuls spinach

1 Tablespoon red bell pepper, chopped into ¼ inch pieces

1 Tablespoon black olives, chopped

2 Tablespoon feta cheese, crumbled

Ingredients Omelet:

3 large eggs

1 Tablespoon water

salt and pepper to taste

1 teaspoon butter

Instructions:

Using a large skillet sauté red pepper in olive oil until soft but remains firms about 4 minutes, push to one side of the pan. Add the spinach and slightly sauté just until it starts to wilt about 1 to 2 minutes. Turn off heat and set aside.

The omelet can sometimes be tricky. The water is what keeps it fluffy. In a medium bowl, whisk together eggs, water and salt and pepper. Heat an 8 inch skillet over medium heat. Add butter to coat the pan. Pour in the egg mixture and let stand just until edges begin to cook. Gently lift the omelet with a spatula to ensure that the uncooked egg flows underneath. Continue to move the Omelet until the top is just about dry.

Place the spinach and red pepper filling onto one side of the omelet. Then sprinkle the chopped black olives and crumbled feta on top. Using a spatula very gently lift and fold the omelet in half, ensuring to enclose all the good stuff inside. Let stand for a few seconds. Remove from skillet to a warm plate. Garnish with diced spinach, red peppers and olives.