For an extra layer of flavor, consider adding a pinch of red pepper flakes to the tomato-feta mixture. Ensure the spinach is thoroughly squeezed dry to prevent a watery omelet. If you don't have fresh tomatoes on hand, sun-dried tomatoes (packed in oil, drained) can be substituted for an intense burst of flavor. Serve with a side of crusty bread or a simple green salad for a complete and satisfying meal.
My Big Fat Greek Omelet
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING4 People
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VIEWS157
Transport yourself to the sun-drenched shores of Greece with this vibrant and flavorful omelet. Bursting with juicy tomatoes, salty feta, and earthy spinach, it's a Mediterranean delight that's perfect for a luxurious breakfast or a light and satisfying brunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol389 mg
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Fiber3 g
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Protein18 g
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Saturated Fat6 g
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Sodium696 mg
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Sugar2 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tomato-Feta Mix: In a small bowl, combine the halved grape tomatoes, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and black pepper to taste. Gently stir in the crumbled feta cheese. Set aside. (Prep time: 5 minutes)
02
StepWhisk the Egg Mixture: In a medium bowl, whisk together the eggs until light and frothy. Add the thawed and squeezed-dry spinach, the remaining 1/2 teaspoon of dried oregano, and the remaining 1/4 teaspoon of salt, and black pepper to taste. Stir until well combined. (Prep time: 5 minutes)
03
StepCook the Omelet: Heat a 12-inch non-stick skillet over medium-high heat. Add the olive oil and heat until it shimmers and wisps of smoke begin to rise. Pour the egg mixture into the hot skillet. (Cook time: 1 minute)
04
StepCreate the Omelet Layers: Using a plastic or wooden spatula, gently push back the cooked egg from the edges of the pan, tilting the pan to allow the uncooked egg mixture to flow underneath. Continue this process until the omelet is mostly set but still moist on top, approximately 3 minutes.
05
StepAdd the Filling and Fold: Reduce the heat to low. Carefully pour the tomato-feta mixture over one half of the omelet. Using a slotted, flat spatula or turner, gently fold the untopped half of the omelet over the filling. (Cook time: 2 minutes)
06
StepRest and Serve: Use the turner to carefully slide the omelet onto a cutting board. Let it rest for a minute or two to allow the filling to warm through. Cut the omelet into 4 wedges and serve immediately. (Rest time: 2 minutes)
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RECIPE REVIEWS
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Please Rate
Alexandra Kirlin
Mar 3, 2025This is a great base recipe, and I've experimented with adding different herbs and spices to the egg mixture.
Lera Vonrueden
Dec 15, 2024The spinach really makes this omelet filling and nutritious. I often make it for a quick and healthy lunch.
Alfredo Reichel
Dec 6, 2024This recipe is so easy and delicious! I love how customizable it is; I sometimes add olives or sun-dried tomatoes to the filling.
Riley Schowalter
Jul 22, 2024The key to a great omelet is not to overcook the eggs. They should still be a little moist when you add the filling.
Salvador Murazik
Jun 29, 2024I found that using a slightly larger pan (13-inch) made it easier to fold the omelet without the filling spilling out.
Deja Blick
May 19, 2024I tried this with goat cheese instead of feta, and it was equally delicious! Highly recommend.
Colleen Dickens
Apr 19, 2024My kids are picky eaters, but they actually love this omelet! It's a great way to sneak in some veggies.
Omer Murray
Jan 12, 2024I've made this omelet several times, and it always turns out perfectly. It's become a staple in my breakfast rotation.