On the weekends, we love to make (and eat!) omelettes. Saturday and Sunday mornings are when we typically have time for more elaborate and relaxed breakfast meals. Even though we enjoy them at home often, I haven’t posted any new recipes featuring them to the blog! In fact, the only post I’ve written about an omelette is for an Easy Omelette in a Mug from a few years ago. My kids went through a serious infatuation phase with those eggs-in-a-mug, and we were eating some form of them almost daily for quite a while.
Honestly, we keep our weekend omelette menus pretty basic and serve up buttery, diner-style classics. We all love a melty ham and cheese omelette, but there are mornings the kids want breakfast sausage or bacon folded in instead. Sometimes I’ll really load them up with sliced bell peppers and onions with ham, bacon and cheese for comforting Denver-style omelettes that never disappoint!
Until now, there’s not been an omelette we’ve made around here that’s felt worthy of posting about. However, thanks to some recent inspiration from Pinterest, I started making this flavorful Greek-inspired omelette, and it’s become a brunch-time dish I enjoy… a lot!
I was actually searching for breakfast ideas for the Mediterranean diet when the first few photos of Greek-style omelettes and egg scrambles popped into my Pinterest feed! Just based on the photos, I instantly knew I had to try a version of it. Luckily, I didn’t have to wait long as I had everything on hand to make a simple, vegetarian version using cherry tomatoes, onions and black olives. If I had fresh spinach around that morning, I would have used some of that too!
How to make a Greek omelette
To make a single Greek omelette, use 2 large eggs, sliced grape or cherry tomatoes, sliced black olives, chopped onions, homemade Greek seasoning, salt, pepper and crumbled Feta cheese. These are my favorite toppings for this recipe, but of course you can mix in more, if you wish. A handful of fresh spinach, minced garlic, even a measure of cooked chicken could work in this recipe.
Making an omelette is a really fast process so it’s important to have all of your ingredients prepped and gathered before starting!
Once you’ve got all your ingredients in place, scramble the eggs and pour them into a warm, lightly greased skillet. Allow them to pool up into a complete disk shape at the bottom of the skillet and cook, undisturbed, for one minute. Lightly season the eggs at this stage with salt, pepper and Greek seasoning. The eggs will quickly begin to set around the edges. Use a silicon spatula to gently pull the edges away from the sides, allowing any raw eggs on top to run into the skillet. Make shallow layers of the desired omelette fillings on one half of the skillet, then fold the empty half over it. At this point, turn off the heat and allow the omelette to sit in the residual heat for about 30 seconds -1 minute, then gently slide it onto a plate, using a spatula to assist, if necessary.
I keep our homemade omelettes super simple by folding them half, creating a half moon shape. However, you could also fold both sides inward to create a cylinder-shaped omelette, if you prefer it.
I make one of these omelettes in the full video tutorial below, so you can watch it if it helps you get started!
I made an easy tzatziki sauce to made to accompany this Greek omelette as a little bit of an after thought, but I think it’s a tasty addition to the plate!
We love our salsa, but it didn’t seem quite right with this egg dish!
Happy cooking, y’all! 🍽️❤️
This week I’m celebrating #BrunchWeek 2024 with a few of my talented blogging friends, please scroll down and check out their Monday brunch recipes too! I know you’ll be glad you did! The recipe for this flavorful Greek Omelette with Easy Tzatziki is my second contribution to this recipe sharing event, and I’ll share one more brand new recipe this week! Look for new post on Friday too! See you then, and happy brunching, y’all! – M
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More Brunch Recipes:
- Black Bean Hummus from Cindy’s Recipes and Writings
- Caesar Salad in Peppered Parmesan Bowls from Jolene’s Recipe Journal
- Easy Bacon Hashbrown Casserole from A Kitchen Hoor’s Adventures
- Greek Omelettes with Easy Tzatziki Sauce from A Little Fish in the Kitchen
- Quinoa Masala Khichdi from Magical Ingredients
Greek Omelette with Easy Tzatziki Sauce
Course: Breakfast, Brunch, DinnerCuisine: MediterraneanDifficulty: Easy1
servings15
minutes15
minutesThis Mediterranean-inspired omelette is flavorful and satisfying enough for any meal of the day! A hearty Greek omelette is a wonderful savory brunch choice, serve with Easy Tzatziki Sauce, fresh cucumber slices and grapes on the side! Or skip the fruit to enjoy a flavorful, low carb main dish!
Ingredients
- for one Greek Omelette
1 tablespoon olive oil
1/4 – 1/3 cup coarsely chopped onion
8 grape tomatoes, sliced in half lengthwise
3 teaspoons sliced black olives (use sliced Kalamata olives, if preferred)
1/2 teaspoon Greek seasoning or dried oregano
2 large eggs
salt
pepper
1/4 -1/3 cup crumbled Feta cheese
- Single Serving Easy Tzatziki Sauce*see notes
1/2 cup plain Greek yogurt
1/4 cup shredded, well-drained English cucumber
(*see notes for special instructions for this ingredient)dash garlic powder
1/4 tsp dried dill, or to taste
dash or two of ground black pepper, to taste
1/2 teaspoon lemon juice
Directions
- Make the easy tzatkiki sauce first. Transfer all ingredients for the sauce into a small bowl and stir well. Cover and chill until ready to use.
- In a small bowl, scramble the eggs and set the bowl aside. Heat a 9 or 10-inch skillet to medium heat and add the olive oil. Allow the oil to heat for 1 minute and then saute the onions and tomatoes for two minutes. Transfer veggies to a separate small bowl and set it aside.
- Very carefully, use paper towels or a kitchen towel wipe out any excess liquid or large veggie bits the warm skillet and return it to the burner. Lightly spray the skillet with non-stick cooking spray.
- Add the scrambled eggs to the warm, prepared skillet and allow the eggs to fill up the bottom of the pan. Tilt the skillet, as necessary, to move the eggs and cover the bottom completely Moving quickly, sprinkle the eggs with salt, pepper and Greek seasoning or oregano.
- After about 1 minute of cook time, the surface of the omelette should be nearly completely set. Layer the cooked tomatoes, onions, black olives, and Feta cheese on one half of the omelette. Fold unfilled half over the filling to close it. Turn off the burner.
- Allow the filled omelette to rest in the warm pan for no longer than one minute. Carefully slide the cooked omelette onto a plate. Once plated, sprinkle a pinch more Greek seasoning and one more tablespoon of Feta cheese on top, if desired.
- Serve with easy tzatziki sauce, and sliced cucumbers and grapes, if desired. Enjoy!
Recipe Video
Notes
- *allow freshly shredded cucumber to drain on paper towels for about 20 minutes before using them.
- I typically double this recipe in anticipation of making another omelette the next day. In the recipe video, the measurements for tzatziki sauce are doubled.
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish
Delicious!! I could eat just about everything with tzatziki!
Hi Chef Mimi, me too! Thank you!! 🙂
Most of my omelets end up at scrambled eggs but I keep trying! And thank you for providing a recipe for the seasoning as well, homemade is always better!
Greek omelettes are so delicious! I love the tomatoes and olives with the briny feta. And serving it with tzatziki is brilliant!
Love this amazing and easy recipe. This is a tasty meal for any day.
Hi Radha, thank you so much!
A tasty way to start the day!
It is! Thank you, Cindy!
A Greek style omelet is a terrific idea.
Hi Karen, thank you so much!!