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
Omlet najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce pod przykryciem i zjedz w ciągu dnia, podgrzewając krótko na patelni na małym ogniu.
