Horiatiki omeleta – Greek omelette with vegetables and feta Recipe
This omelette tastes like a warm version of Greek salad: eggs, tomatoes, peppers, olives and feta all in one pan. In Greece, similar dishes are often eaten for a late breakfast or light lunch, especially in summer when the vegetables are at their best. It’s something between a Spanish tortilla and an Italian frittata, but with a distinctly Greek character.
A one-pan dish that captures all the flavours of a classic Greek salad in a warm, comforting omelette. It’s quick to make, uses simple ingredients, and works equally well for breakfast, brunch or a light summer dinner.
Chef's tips
Use good-quality, firm feta so it holds its shape slightly instead of melting completely. Don’t overcook the omelette – take it off the heat while the centre is still a bit moist; it will finish setting from the residual heat and stay tender instead of rubbery. If your tomatoes are very juicy, remove more of the seeds and pulp so the omelette doesn’t get soggy.
How to serve
Serve the omelette cut into generous wedges with crusty bread, toasted pita or village-style bread. Add a side of cucumber or tomato salad and a few extra olives. It also pairs well with a simple green salad dressed with olive oil and lemon juice.
Ingredients
- eggs - 4 pieces
- feta cheese - 80 g
- tomato - 1 piece
- pepper - 0.5 pieces
- onion - 0.5 pieces
- olives - 8 pieces
- olive oil - 15 ml
- milk - 20 ml
- oregano - 0.5 teaspoons
- salt - 0.25 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Cut the tomato into cubes, removing the excess watery seeds so the omelette doesn’t turn out too wet. Cut the pepper into thin strips, the onion into thin slices, and the olives into rounds. Crumble the feta with your fingers into small pieces.
- Heat the olive oil in a medium (preferably non-stick) pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the pepper and fry for another 3–4 minutes, until it softens slightly. Then add the tomato and olives and cook for about 2 more minutes, until some of the tomato juice has evaporated.
- In a bowl, whisk the eggs with the milk, salt, pepper and oregano until the mixture is uniform and slightly frothy.
- Reduce the heat under the pan to medium-low. Spread the vegetables evenly in the pan, then pour in the egg mixture, gently moving the pan so the eggs reach everywhere.
- Immediately sprinkle the top with the crumbled feta. Cook the omelette for 5–7 minutes over low heat without stirring, until the edges are set and the centre is still slightly moist but not runny. If you like, you can cover the pan with a lid so the top sets more quickly.
- When the omelette is set but still tender, carefully slide it onto a plate, using a spatula to help. Serve right away, cut into wedges.
Storage
Omlet najlepiej smakuje świeży, ale można go przechować w lodówce do następnego dnia i zjeść na zimno lub lekko podgrzany na patelni na małym ogniu pod przykryciem.
