Greek Omelette
A colorful Greek-style omelette filled with spinach, tomatoes, Kalamata olives and creamy feta cheese, perfect for a hearty breakfast or light lunch.
Equipment
Ingredients
Ingredients
fresh spinach leaves (trimmed, chopped)
1 handful
green onions (sliced)
2 pcs
jalapeño pepper (seeded, chopped)
1 pcs
eggs
4 pcs
dried oregano
0.5 teaspoon
olive oil
2 tablespoon
feta cheese (crumbled)
0.5 cup
grape tomatoes (halved)
8 pcs
Kalamata olives (halved)
10 pcs
sea salt
1 pinch
fresh ground black pepper
1 pinch
Instructions
Prepare spinach mixture
Heat a large 9 or 10 inch non-stick skillet over medium-low heat and toss in the spinach leaves, the white parts of the green onions and the jalapeño.
Remove spinach and prepare eggs
When the spinach has wilted, remove from the pan and set aside. Wipe down the pan with paper towel. Meanwhile, break the eggs into a bowl and add the green parts of the green onions and the dried oregano. Beat lightly with a fork.
Cook the eggs
Return the pan to the stove, add the olive oil, and turn up the heat to medium. When the oil is hot, pour in the eggs and stir gently with the back of a fork for 30 seconds.
Add fillings and finish cooking
Add the wilted spinach mixture, 1/4 cup of the feta cheese, and the grape tomatoes and olives to the middle of the omelette. Let the eggs cook for another 20 to 30 seconds until they're set.
Fold and serve
Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate, scatter the remaining feta cheese over top, and season with salt and black pepper to taste. Serve right away.
Original recipe
Storage
Best eaten fresh. Leftovers can be refrigerated but texture may change slightly.
Notes
• This colorful and delicious four-egg omelette easily fills two people and could serve three.
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