Best 2 Mediterranean Supper Omelet With Fennel Olives And Dill Recipes

Embark on a culinary journey through the heart of the Mediterranean with our delightful supper omelet. This symphony of flavors captures the essence of the region, blending the aromatic fennel, succulent Kalamata olives, and refreshing dill. Allow your taste buds to be tantalized by the velvety texture of the eggs, perfectly complemented by the crisp and flavorful vegetables. As you savor each bite, you'll be transported to a sun-kissed Mediterranean village, where the air is filled with the scent of herbs and the sound of waves gently lapping against the shore. This versatile omelet can be enjoyed as a hearty breakfast, a light lunch, or a satisfying dinner. With variations including sun-ripened tomatoes, salty feta cheese, and earthy spinach, there's a perfect omelet for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

LOADED MEDITERRANEAN OMELETTE

Loaded Mediterranean Omelette image

An especially satisfying and perfectly fluffy omelette, loaded with Mediterranean favorites. Turn it into lunch or a simple dinner for two with a side of warm pita bread and Greek Tzatziki sauce!

Provided by The Mediterranean Dish

Categories Breakfast

Time 2m

Number Of Ingredients 15

Ingredients

4 large eggs
2 tbsp fat-free milk
1/4 tsp baking powder (optional)
1/2 tsp Spanish paprika
1/4 tsp ground allspice
Salt and pepper, to your liking (I used about 1/2 tsp each)
1 1/2 tsp Private Reserve Greek extra virgin olive oil
1 tzatziki sauce recipe to serve, optional
Warm pita to serve, optional
1/2 cup cherry tomatoes, halved
2 tbsp sliced pitted Kalamata olives
1/4 to 1/3 cup marinated artichoke hearts, drained and quartered
2 tbsp chopped fresh parsley, more for later
2 tbsp chopped fresh mint, more for later
Crumbled feta cheese, to your liking, optional

Steps:

In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!

Nutrition Facts : Calories 167 calories, Sugar 1.8 g, Sodium 771.2 mg, Fat 10.7 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.9 g, Protein 13.8 g, Cholesterol 376.1 mg

MEDITERRANEAN OMELET

Mediterranean Omelet image

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. -Milynne Charlton, Scarborough, Ontario

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped

Steps:

In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts : Calories 236 calories, Fat 18g fat (8g saturated fat), Cholesterol 395mg cholesterol, Sodium 472mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

Tips:

Prep ahead: Dice the fennel, olives, and dill, and whisk the eggs in advance to save time during cooking.
Use a nonstick skillet: This will help prevent the omelet from sticking and make it easier to flip.
Cook over medium heat: This will help the omelet cook evenly without burning.
Don't overcook the omelet: It should be cooked through but still slightly runny in the center.
Serve immediately: Omelets are best enjoyed fresh out of the pan.

Conclusion:

This Mediterranean supper omelet is a delicious and easy-to-make meal that is perfect for a quick weeknight dinner. The fennel, olives, and dill add a flavorful twist to the classic omelet, and the feta cheese adds a creamy richness. Serve this omelet with a side of toast or salad for a complete meal.