This Mediterranean omelette is a warm hug of flavors—briny Kalamata olives, juicy sun‑dried tomatoes, fresh spinach, and golden feta cheese folded into fluffy eggs. Think of it as a veggie omelette recipe that brings a bright and healthy twist to your morning routine. It feels like a special breakfast perfect for a lazy weekend or a quick, satisfying meal any day. It's easy to make and packed with vibrant Mediterranean flair—your go-to for the best omelette recipe without fuss.
Mediterranean Omelette with Olives
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Breakfast, Brunch
Cuisine Mediterranean
8" nonstick or well-seasoned skillet crucial for a perfect omelette that doesn't stick.
Spatula preferably silicone for ease in folding.
Medium mixing bowl or measuring jug for whisking.
Whisk or Fork to beat the eggs airy and light.
Plate for serving.
- 6 large eggs preferably farm-fresh
- 2 tbsp whole milk or water for fluffiness
- 1 tsp Dijon mustard optional, for extra tang
- 1 tbsp extra virgin olive oil
- ½ cup Kalamata olives pitted and halved
- ⅓ cup sun‑dried tomatoes julienned (oil-packed, drained)
- 1 cup fresh spinach rough‑chopped
- ¼ cup crumbled feta cheese
- 2 tbsp finely chopped red onion for sharpness
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley or dill for garnish
Prep the fillings
Halve the Kalamata olives, julienne the sun-dried tomatoes, chop the spinach, mince the garlic, and dice the red onion. Set ingredients aside.
Beat the eggs
Crack eggs into the mixing bowl. Add milk (or water), Dijon mustard, salt, and pepper. Whisk vigorously until pale and frothy—this step helps you achieve that fluffy, restaurant-style texture.
Saute aromatics and veggies
Heat skillet over medium heat. Add the olive oil and swirl it around.
Add onion and garlic. Sauté for 1 minute until fragrant but not browned.
Stir in the spinach and sun-dried tomatoes. Cook until spinach wilts, about 1–2 minutes.
Add olives and cheese
Fold in Kalamata olives and half the feta cheese. Give everything a quick stir to distribute flavors evenly.
Pour in eggs
Tilt the skillet to spread veggies evenly. Pour beaten eggs over the veggies.
Gently swirl the pan so the eggs settle in and around the fillings.
Cook the omelette
As the edges begin to set after about 1 minute, gently push the edges toward the center, tilting pan so uncooked egg flows underneath.
When the top is mostly set but still slightly runny, sprinkle the rest of the feta on one half.
Fold and finish
Fold the omelette in half with the spatula. Let it cook for 30 seconds more.
For bubblier, browned spots: increase heat slightly for 15 seconds, watching closely.
Serve and garnish
Slide onto a plate and sprinkle with fresh parsley or dill. Enjoy immediately with a side salad, toasted bread, or fresh fruit.
Pairings
- Bevvy: A crisp glass of freshly squeezed orange juice or a light herbal tea like mint—or if brunching hard, a tall glass of sparkling water with lemon.
- Sides: Serve alongside toasted sourdough or whole wheat bread brushed with olive oil. A simple cucumber-tomato feta salad dressed in lemon and olive oil complements and extends the Mediterranean palette.
- Add‑ons: Drizzle with a touch of extra virgin olive oil or balsamic glaze. A few slices of avocado add creaminess, or grilled halloumi cheese could make it heartier.
FAQs
1. Can I use egg whites or fewer yolks?
Absolutely! For a healthy omelette recipe clean eating style, swap 2 eggs for 4 egg whites. It reduces fat and cholesterol while keeping protein content high.
2. Can I use chicken breast or turkey as a meat option?
Yes—add cooked diced chicken breast or turkey breast. They complement the spinach and olives nicely. Avoid thigh meat here—chicken breast heir to the lean, clean flavor works best.
3. Is feta the only cheese I can use?
Not at all. Use goat cheese, ricotta, or even shredded mozzarella. If you want a cheese omelette recipe twist, a little Parmesan adds nuttiness; sharp cheddar gives a classic tang.
4. How do I make an omelette easy without complex steps?
The key is prep and a nonstick skillet. Chop everything ahead, whisk eggs briskly, medium heat cooking. With these measures, how to make an omelette easy becomes second nature.
5. Can I bake this in the oven?
Yes! Transfer the skillet to a 350 °F oven when eggs are mostly set. Bake 8–10 minutes until fully puffed and firm. That's your oven omelette recipe approach—hands-off and perfect every time.
