Greek Omelet with Tomatoes and Olives Recipe
This omelet is a breakfast take on Greek flavors: tomatoes, olives, feta and herbs enclosed in fluffy eggs. In Greek homes, similar dishes appear for late weekend breakfasts, when no one is in a hurry. At our place it also works well as a quick dinner with a slice of bread.
A simple omelet that brings classic Greek flavors—tomatoes, olives, feta and oregano—into an everyday breakfast or quick dinner. It’s easy to make, filling, and feels a bit like a holiday meal, even on a busy weekday.
Chef's tips
Use a good non-stick pan and moderate heat so the omelet cooks gently without browning too much on the bottom. Don’t overdo the salt: taste the feta and olives first, then season the egg mixture lightly. If you like a very fluffy texture, whisk the eggs a bit longer to incorporate more air.
How to serve
Serve straight from the pan with crusty bread or toasted country-style bread, fresh cucumber or tomato slices, and a few extra olives on the side. A small bowl of natural yogurt with herbs or tzatziki also pairs well.
Ingredients
- egg - 4 pieces
- tomato medium, ripe - 1 piece
- black olives pitted, sliced - 8 pieces
- feta cheese crumbled - 50 g
- spring onion thinly sliced, including the green tops - 2 pieces
- olive oil - 1.5 tablespoons
- milk for a fluffier omelet - 2 tablespoons
- dried oregano - 0.5 teaspoons
- salt careful, as feta and olives are salty - 0.25 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Wash the tomato, cut it into quarters, remove the hard core and dice it. Slice the olives. Wash the spring onion and cut it into thin rings.
- In a bowl, whisk the eggs with the milk, salt, pepper and oregano using a fork or whisk until the mixture is uniform and slightly foamy.
- Heat the olive oil in a medium (preferably non-stick) frying pan over medium heat. Add the spring onion and fry for 1–2 minutes, stirring, until slightly softened.
- Add the diced tomato and cook for another 2–3 minutes, until it releases its juices and softens slightly but does not completely fall apart.
- Add the olives, stir and spread the vegetables evenly over the pan.
- Pour the egg mixture into the pan, gently moving the pan so the eggs spread in an even layer. Reduce the heat to low.
- Cook the omelet for 3–4 minutes without stirring, occasionally lifting the edges with a spatula and tilting the pan so the runny egg flows underneath.
- When the top is still slightly moist but almost set, sprinkle the omelet with crumbled feta. Cover the pan with a lid and cook for another 1–2 minutes, until the cheese is warmed through and the eggs are fully set.
- Slide the omelet onto a plate; you can fold it in half like a pancake or serve it whole. Cut into portions and serve immediately.
Storage
No storage information available for this dish.
This omelet was inspired by long, lazy breakfasts on Greek islands, where simple ingredients taste best. It’s one of those recipes I reach for when I want something warm and comforting but don’t feel like spending much time in the kitchen.
