Greek Omelette Recipes

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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

GREEK OMELET



Greek Omelet image

A big omelet stuffed full of traditional Greek flavors: feta, spinach, and dill.

Provided by Macheesmo

Categories     Breakfast

Time 20m

Yield 1

Number Of Ingredients 8

3 large eggs, beaten
2/3 cup spinach, chopped
1/3 cup feta cheese, crumbled
1 teaspoon fresh dill, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon olive oil
1 pinch salt and pepper
1 dash hot sauce (optional for serving)

Steps:

  • Chop spinach and mix well with minced dill and crumbled feta. Set aside.
  • Scramble eggs lightly in a bowl with a tablespoon of water.
  • In a medium non-stick skillet, add a swirl of olive oil and place over medium heat. Once oil is hot, add eggs. Use a flat spatula to move cooked egg carefully to the center and allow uncooked egg to flow to the outside.
  • When the eggs are set on the bottom but still a bit runny on top, add filling to half of the egg and carefully fold egg over to enclose the filling.
  • Let cook for another few minutes to finish cooking eggs and heat up filling. To finish cooking the eggs, it might help to either cover the pan for a minute or two or carefully flip the omelet with a spatula so that the other side of the omelet gets some heat also.
  • Serve with a pinch of salt and pepper and hot sauce. This is a big omelet and might be enough to split depending on how hungry you are.

Nutrition Facts : ServingSize 1 Serving

GREEK SALAD OMELETTE



Greek salad omelette image

A quick and healthy supper

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 7

10 eggs
handful of parsley leaves, chopped (optional)
2 tbsp olive oil
1 large red onion , cut into wedges
3 tomatoes , chopped into large chunks
large handful black olives , (pitted are easier to eat)
100g feta cheese , crumbled

Steps:

  • Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
  • Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

Nutrition Facts : Calories 371 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium

GREEK OMELETTE



Greek Omelette image

Try a Greek omelette for your next breakfast or brunch. Filled with chopped tomato, feta cheese, and kalamata olives, this is a quick and easy recipe to get your day started right.

Categories     Lunch

Time 25m

Yield Serves: 4

Number Of Ingredients 8

8 eggs
¼ cup ( 60 mL ) water
¼ tsp ( 1.25 mL ) pepper
⅓ cup ( 75 mL ) minced onion
¾ cup ( 175 mL ) chopped seeded tomato
½ cup ( 125 mL ) crumbled feta cheese
¼ cup ( 60 mL ) chopped pitted kalamata olives
½ tsp ( 2.5 mL ) dried oregano

Steps:

  • Whisk eggs, water and pepper in medium bowl. Set aside.
  • Spray non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion; cook, stirring frequently, for about 1 minute. Add tomato; cook for 1 minute. Stir in feta cheese, olives and oregano. Set aside.
  • Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour one-quarter of egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
  • When eggs are almost set on surface but still look moist, cover half of omelette with one-quarter of filling. Fold unfilled half of omelette over filled half. Cook for a minute, then slide onto plate.
  • Repeat procedure to make 3 more filled omelettes.

Nutrition Facts :

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.

23 BEST OMELETTES RECIPE COLLECTION



23 Best Omelettes Recipe Collection image

These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 23

Classic Denver Omelette
Diner-Style Ham and Cheese Omelette
Spanish Omelette
Spinach Feta Omelette
Greek Omelette
Mushroom and Sun-Dried Tomato Omelette
Easy Tomato Omelette
Loaded Grilled Hash Brown Omelette
World's Best Vegetarian Omelette
Chili, Cheese, and Bacon Omelette
Simple Cheese Omelette
Brie and Bacon Omelette
Bacon Lobster Omelette
Meat Lovers Baked Omelette
Kale and Cheese Omelette
Cheesy Mushroom and Spinach Omelette
Prosciutto, Parmesan, and Rosemary Omelette
Shrimp Omelette
Chicken Omelette
Tex-Mex Omelette With Roasted Cherry Tomato Salsa
Loaded Mediterranean Omelette
Broccoli and Cheese Omelette
Smoked Salmon Omelette

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an omelette in 30 minutes or less!

Nutrition Facts :

GREEK OMELET



Greek Omelet image

I don't normally like omelets that much, but this is a good recipe! This is a very simple way to make a great tasting and quick breakfast!

Provided by Quest4ZBest

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

5 -6 eggs
1/4-1/3 cup feta cheese
1/4 cup fresh spinach (handful)
oregano
salt & pepper

Steps:

  • Spray a skillet with nonstick cooking spray.
  • Place a handful of spinach into skillet and cook on medium heat until spinach begins to shrivel.
  • Set spinach aside.
  • Beat eggs together and pour into warm skillet.
  • Sprinkle feta cheese and precooked spinach over top.
  • Sprinkle with oregano, salt, and pepper.
  • After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency.

Nutrition Facts : Calories 234.1, Fat 16.4, SaturatedFat 6.7, Cholesterol 545.4, Sodium 387.2, Carbohydrate 1.9, Fiber 0.1, Sugar 1.8, Protein 18.5

GREEK OMELETTE CASSEROLE



Greek Omelette Casserole image

Greek Omelette Casserole, a fluffy breakfast omelet recipe loaded with the bold flavors of sun dried tomatoes, feta cheese, spinach, garlic, and herbs.

Provided by Sommer Collier

Categories     Breakfast

Time 45m

Number Of Ingredients 11

12 large eggs
2 cups whole milk
8 ounces fresh spinach
2 cloves garlic, (minced)
12 ounces artichoke salad ((with olives and peppers) drained and chopped)
5 ounces sun dried tomato feta cheese, (crumbled)
1 tablespoon fresh chopped dill ((1 teaspoon dried dill))
1 teaspoon dried oregano
1 teaspoon lemon pepper
1 teaspoon salt
4 teaspoons olive oil, (divided)

Steps:

  • Preheat oven to 375 degrees F. Chop the fresh herbs and artichoke salad.
  • Set a skillet over medium heat and add 1 tablespoon olive oil. Sauté the spinach and garlic until wilted, about 3 minutes.
  • Oil a 9x13 inch baking dish and layer the spinach and artichoke salad evenly in the dish.
  • In a medium bowl, whisk together the eggs, milk, herbs, salt and lemon pepper.
  • Pour the egg mixture over vegetables and sprinkle with feta cheese. Bake in the center of the oven for 35-40 minutes until firm in the center.

Nutrition Facts : ServingSize 1 piece, Calories 186 kcal, Carbohydrate 5 g, Protein 10 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 225 mg, Sodium 546 mg, Fiber 1 g, Sugar 3 g

GREEK OMELET WITH FETA



Greek Omelet with Feta image

Say 'Greek omelet' with feta cheese, baby spinach leaves and chopped red onions! This Greek Omelet with Feta is the ideal dish for two on a busy day.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 cup tightly packed baby spinach leaves
2 Tbsp. chopped red onions
1/2 tsp. minced garlic
2 Tbsp. chopped seeded tomatoes
2 eggs
2 Tbsp. fat-free milk
1/4 cup ATHENOS Traditional Crumbled Feta Cheese, divided

Steps:

  • Cook spinach, onions and garlic in small nonstick skillet sprayed with cooking spray on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.
  • Whisk eggs and milk until blended. Add to skillet; tilt skillet to evenly coat spinach mixture. Cook 2 to 3 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 Tbsp. cheese; cook 1 to 2 min. or until eggs are set but top is still slightly moist.
  • Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

GREEK OMELETTE RECIPE WITH FETA CHEESE (KETO & LOW-CARB)



Greek Omelette Recipe with Feta Cheese (Keto & Low-Carb) image

Make a Greek omelette bursting with authentic Mediterranean flavor in every bite! Add tomatoes, green bell pepper, olives, and feta cheese to your morning eggs for a fun low-carb twist. Drizzle balsamic vinegar and olive oil on top and enjoy!

Provided by Jessica Haggard

Categories     Breakfast

Time 15m

Number Of Ingredients 10

1 tbsp extra virgin olive oil (divided)
½ small onion (chopped)
1 clove garlic (minced)
1 small green bell pepper
1 medium tomato (diced)
3 whole eggs (whisked)
1 ounce feta cheese (crumbled)
6 whole Kalamata olives (chopped)
1 teaspoon balsamic vinegar
¼ teaspoon ground black pepper

Steps:

  • Sauté onion and garlic in ½ tablespoon oil in a skillet over medium heat for 2 minutes, until soft and fragrant.
  • Add the bell pepper and tomatoes. Continue cooking for 2 minutes.
  • Remove the vegetables from heat, transfer to a bowl, and set aside.
  • Pour eggs in pan and let sit for 2 minutes until edges cook and eggs start to set.
  • Arrange the onion and pepper mix over one half of the omelette once the eggs are almost cooked through.
  • Break the cheese into smaller pieces and sprinkle over the onion and peppers. Add chopped olives.
  • Fold the second side of the omelette over on top of the filling.
  • Serve with balsamic vinegar and the remaining olive oil poured over the top.

Nutrition Facts : Calories 475 kcal, Carbohydrate 7 g, Protein 24 g, Fat 36 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 426 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 14 g, ServingSize 1 serving

GREEK OMELETTE RECIPE WITH FETA CHEESE



Greek Omelette recipe with Feta cheese image

Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!

Provided by Eli K. Giannopoulos

Categories     Breakfast

Time 10m

Number Of Ingredients 8

1/2 tomato, chopped into cubes
3 black Kalamata olives
60g / 2 oz. feta cheese, crumbled
a pinch dried oregano
2 tbsps olive oil
3 large eggs
salt and freshly ground pepper
grated Graviera cheese to garnish

Steps:

  • To make this delicious Greek omelette recipe start by preparing the ingredients first.
  • Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
  • Remove the pits from the olives and cut in small pieces. Set aside.
  • Crumble the feta cheese with your hands or using a fork and set side.
  • Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
  • Heat a small-medium non stick frying pan over medium heat.
  • Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
  • Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
  • Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.

Nutrition Facts : ServingSize 1 portion, Calories 318kcal, Sugar 2.3g, Sodium 1581.2mg, Fat 28.1g, SaturatedFat 8.9g, TransFat 0g, Carbohydrate 3.3g, Fiber 0.5g, Protein 14g, Cholesterol 305.7mg

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