Best 8 Greek Omelet Recipes

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Indulge in the delectable flavors of the Mediterranean with our comprehensive guide to the Greek omelet, a cherished culinary creation that embodies the essence of Greek cuisine. This savory dish, known as "omeleta" in Greek, is a symphony of fresh, vibrant ingredients that come together to create a satisfying and versatile meal. Whether you're a seasoned cook or just starting your culinary journey, our collection of recipes will guide you through the process of crafting the perfect Greek omelet, ensuring a delightful experience with every bite. From the classic and timeless traditional Greek omelet to innovative variations that incorporate unique ingredients and flavors, our recipes cater to a wide range of preferences. Discover the secrets behind creating the perfect fluffy omelet, mastering the art of folding, and selecting the finest ingredients to elevate your omelet to a culinary masterpiece. Embark on a delectable journey as we delve into the world of Greek omelets, exploring the diverse recipes that celebrate the richness and versatility of this beloved dish.

Let's cook with our recipes!

MY BIG FAT GREEK OMELET



My Big Fat Greek Omelet image

If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 4

Number Of Ingredients 8

1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
½ teaspoon salt, divided
Black pepper, to taste
½ cup crumbled feta cheese (can use reduced-fat)
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

Steps:

  • Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
  • In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
  • Cut the omelet into 4 wedges and serve immediately.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g

AVOCADO GREEK OMELET



Avocado Greek Omelet image

This is a favorite in my household! It's our Sunday morning tradition!

Provided by Jack1010Sally

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 23m

Yield 2

Number Of Ingredients 6

3 eggs
¾ cup feta cheese
½ avocado, diced
½ cup diced tomatoes
¼ cup chopped Kalamata olives
1 tablespoon chopped fresh basil

Steps:

  • Whisk eggs in a small bowl until smooth.
  • Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

Nutrition Facts : Calories 392 calories, Carbohydrate 10.5 g, Cholesterol 329.1 mg, Fat 31.3 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 12.3 g, Sodium 1013.6 mg, Sugar 4.4 g

GREEK VEGGIE OMELET



Greek Veggie Omelet image

This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! -Sharon Mannix, Windsor, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

4 large eggs
2 tablespoons fat-free milk
1/8 teaspoon salt
3 teaspoons olive oil, divided
2 cups sliced baby portobello mushrooms
1/4 cup finely chopped onion
1 cup fresh baby spinach
3 tablespoons crumbled feta cheese
2 tablespoons sliced ripe olives
Freshly ground pepper

Steps:

  • Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.

Nutrition Facts : Calories 271 calories, Fat 19g fat (5g saturated fat), Cholesterol 378mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

GREEK OMELET FOR 1



Greek Omelet for 1 image

During a recent vacation, I had this for brunch one day and fell in love with the flavors. If you're not dieting, feel free to go for the gusto with fully loaded ingredients. I've estimated vegetable amounts as I use whatever looks right. While I use the omelet grate on my fancy-dancy George Foreman grill to make these, I've given directions for traditional omelet making.

Provided by SusieQusie

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

2 teaspoons butter, divided
2 tablespoons onions, minced
1/4 cup tomatoes, seeded and chopped
1/4 cup spinach leaves, coarsely chopped (a few chopped basil leaves perks it up even more)
3/4 cup egg substitute (or 3 eggs)
1 tablespoon water
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons reduced-fat feta cheese (the tomato-basil flavor is really good)

Steps:

  • Melt 1 teaspoon of butter in a shallow frying pan.
  • Add the onion and saute until crisp tender.
  • Add the tomato and saute until heated through, about 1 minute.
  • Add the spinach and toss until wilted, about 1 minute.
  • Remove veggies from pan and keep warm.
  • Melt another teaspoon of butter in the frying pan.
  • Lightly whip the eggs with the water. Add seasonings to taste.
  • Pour eggs into the skillet and cook over medium heat until the edges start to set.
  • Lift up the edges, letting the uncooked eggs run underneath.
  • When the eggs are ALMOST set, top with the feta cheese.
  • Spread reserved vegetables over 1/2 of omelet and fold it over.
  • Slide it onto a plate and dig in!

Nutrition Facts : Calories 172.9, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.1, Sodium 1016, Carbohydrate 7.9, Fiber 1.2, Sugar 5.7, Protein 19

GREEK OMELET



Greek Omelet image

This is a wonderful omelet with so many delicious flavors working with each other to produce an omelet that is healthy for you, as well as great tasting! Try this for a weekend morning with a glass of juice, some melon, English muffin and the morning paper! It will start you out with nutrients you'll need for the day! Note: *(Be sure to use a cast iron skillet when placing it under the broiler.

Provided by FLUFFSTER

Categories     Breakfast

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 medium potato, cut into quarters and thinly sliced
2 tablespoons olive oil
1 medium onion, thinly sliced
1 tablespoon garlic, finely minced
salt, to taste
pepper, to taste
4 cups spinach, rinsed, stemmed and chopped
1 tablespoon capers or 1 tablespoon chopped Greek olive
4 large eggs, beaten with 2 Tbsp. water
1 tablespoon olive oil
1/2 cup feta cheese, crumbled
1 tablespoon fresh dill (optional) or 1 teaspoon dried dill (optional)

Steps:

  • In a cast- iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for an additional 2 minutes.
  • Add the onion, garlic, salt and pepper; cook until the softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
  • Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a non-stick skillet. Add the oil to the pre-heated pan and swirl it around the pan. Immediately add the beaten egg mixture and move it around the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that still may be in the center of the pan. Place the vegetables that you are using on top of the egg mixture. Add the crumbled feta cheese.
  • *Place under a medium or high broiler and broil until the cheese is meltedand the eggs are set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill, if using. Serve immediately.
  • Note: Feta making a folded omelet, place the vegetables and the feta on one side only of the egg mixture. Then place under the broiler to melt the cheese. Then remove from under the broiler and then just fold the remaining half over the vegetable/cheese side. Then just skide it out of the pan and onto a pre-heated(optional) plate or platter.

OMELETA HORIATIKI (GREEK OMELET)



Omeleta Horiatiki (Greek Omelet) image

Make and share this Omeleta Horiatiki (Greek Omelet) recipe from Food.com.

Provided by English_Rose

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

12 eggs
3 1/2 ounces black olives, pitted and halved
7 ounces feta cheese, cut into chunks
2 onions, cut into round slices
olive oil
salt and pepper
2 red peppers, sliced

Steps:

  • Heat 3-4 tablespoons of oil in a frying pan and saute the onions for 5 minutes.
  • Add the olives, red peppers and feta cheese to the onions and cook gently for a further 5 minutes.
  • Beat 3 eggs in a bowl then add 2 tablespoons of the onion, olive, cheese mixture.
  • Heat 2 tablespoons of oil in another frying pan and pour in the omelet mixture.
  • Fry the omelet on both sides then repeat the process until all omelets are done.
  • Serve hot.

Nutrition Facts : Calories 426.4, Fat 29, SaturatedFat 12.9, Cholesterol 681.3, Sodium 1016.1, Carbohydrate 14, Fiber 2.8, Sugar 8.2, Protein 27.6

GREEK OMELET WITH ASPARAGUS AND FETA CHEESE



Greek Omelet with Asparagus and Feta Cheese image

This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.

Provided by Valerie Brunmeier

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
6 spears fresh asparagus, trimmed and chopped
½ red bell pepper, chopped
½ cup cherry tomatoes, halved
½ cup chopped fresh spinach
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
salt to taste
2 tablespoons butter
6 large eggs
¼ cup whole milk
½ cup crumbled feta cheese
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
  • Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
  • Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.3 g, Cholesterol 319.9 mg, Fat 27 g, Fiber 1.3 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 451.8 mg, Sugar 3.1 g

GREEK OMELET



GREEK OMELET image

Categories     Cheese     Egg     Tomato     Breakfast     Brunch     Sauté     Dinner     Lunch

Number Of Ingredients 13

2 tbsp butter
1 chopped onion
5 cloves chopped garlic
Dried oregano
1 14.5 oz can diced tomatoes
Chili powder
Salt
Pepper
1 fresh jalapeno, seeds and stems removed
2 scallions
Fresh cilantro
4 beaten eggs
Feta cheese

Steps:

  • Melt 1 tbsp. butter. Add onion, garlic, and oregano to taste and cook for 3 mins. Add tomatoes and chili powder to taste. Bring to a boil. Simmer 5 mins. Add salt and pepper. While tomatoes cook, melt the other tbsp. butter. Chop jalapeno, scallion, and cilantro in food processor. Cook in melted butter 2 mins. Add eggs and feta. Cook for 4 mins. Plate eggs. Spoon sauce over eggs.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your omelet.
  • Don't overbeat the eggs. Overbeaten eggs will make your omelet tough.
  • Cook the omelet over medium-low heat. This will help it cook evenly without burning.
  • Don't overcrowd the pan. If you put too much filling in your omelet, it will be difficult to cook evenly.
  • Fold the omelet over once it is cooked through. This will help it hold its shape and make it easier to eat.
  • Serve the omelet immediately. Omelets are best enjoyed hot and fresh.

Conclusion:

A Greek omelet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and cheese, and it can be customized to your liking. With a few simple tips, you can make a perfect Greek omelet every time.

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