Greek Omelette
4 servings
20 minutes
Greek omelet is the morning sun on your plate, infused with Mediterranean aromas. This recipe combines a fluffy egg base with the rich flavors of feta, olives, and fresh vegetables. The dish's roots lie in Greek culinary traditions that use simple yet rich ingredients to create a harmony of flavors. Red onion and green pepper add a mild spiciness while cherry tomatoes contribute sweetness. The omelet is cooked in a blend of butter and olive oil, making it especially tender. Fresh parsley completes the dish with a touch of freshness. It's the perfect breakfast for Mediterranean cuisine lovers—nutritious, aromatic, and full of sunny energy.
1
Beat the eggs with cream (use salt to taste, as both feta and olives are salty)
- Chicken egg: 7 pieces
- Cream: 3 tablespoons
- Feta cheese: 150 g
- Black olives: 75 g
2
Slice red onion and green pepper into strips, quarter the tomatoes, and crumble the feta.
- Red onion: 1 head
- Green sweet pepper: 1 piece
- Cherry tomatoes: 5 piece
- Feta cheese: 150 g
3
Heat butter and olive oil in a frying pan, pour in the egg mixture, arrange tomato wedges, onion, and pepper, cover with a lid and simmer on medium heat for 3 minutes.
- Butter: 20 g
- Olive oil: 3 tablespoons
- Chicken egg: 7 pieces
- Cherry tomatoes: 5 piece
- Red onion: 1 head
- Green sweet pepper: 1 piece
4
Season the ready omelet with pepper, sprinkle with herbs, and drizzle with olive oil.
- Chopped parsley: 2 tablespoons
- Olive oil: 3 tablespoons
