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Mediterranean Omelette with olives

Mediterranean Omelette with Olives

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 2

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Prep the fillings

  1. 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

  1. 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

  1. Heat skillet over medium heat. Add the olive oil and swirl it around.
  2. Add onion and garlic. Sauté for 1 minute until fragrant but not browned.
  3. Stir in the spinach and sun-dried tomatoes. Cook until spinach wilts, about 1–2 minutes.

Add olives and cheese

  1. Fold in Kalamata olives and half the feta cheese. Give everything a quick stir to distribute flavors evenly.

Pour in eggs

  1. Tilt the skillet to spread veggies evenly. Pour beaten eggs over the veggies.
  2. Gently swirl the pan so the eggs settle in and around the fillings.

Cook the omelette

  1. As the edges begin to set after about 1 minute, gently push the edges toward the center, tilting pan so uncooked egg flows underneath.
  2. When the top is mostly set but still slightly runny, sprinkle the rest of the feta on one half.

Fold and finish

  1. Fold the omelette in half with the spatula. Let it cook for 30 seconds more.
  2. For bubblier, browned spots: increase heat slightly for 15 seconds, watching closely.

Serve and garnish

  1. Slide onto a plate and sprinkle with fresh parsley or dill. Enjoy immediately with a side salad, toasted bread, or fresh fruit.