Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato! Greek omelette is a very versatile dish one can enjoy any time of the day. It can be served as a filling high energy breakfast, a light meal with some crusty village bread or even supper.
What is a Greek omelette?
This Greek omelette recipe is really easy to prepare and includes simple ingredients, but the taste is really exquisite and fresh. You will love the combination of feta, eggs, tomato and Kalamata olives which will remind you of a Greek salad.
The humble egg plays an important role in Greek diet, as a lot of Greek families outside the urban centres have their own chicken poops in their yards. Omelette in Greek cuisine is not really associated with breakfast but is usually prepared as a quick and easy dinner.
Should you add milk to an omelette?
Adding milk to an omelette is a matter of personal taste, but I would recommend that you leave out any milk or cream. Milk in my experience won’t make your omelette fluffier or creamer. Actually it dilutes the flavor of the eggs and makes them more tough and slimy.
How to make the perfect Greek omelette?
First of all, when preparing a Greek omelette it is very important to use a non stick pan. Even if you do everything right, if your pan isn’t non-stick or if it has many scratches, it is very likely that your omelette will stick on the pan.
Secondly it also important to heat the pan before using it. Heat it medium to high heat and if it is too hot, turn the heat down to medium when you add the eggs and adjust the temperature.
When you make this Greek omelette recipe, start by preparing the ingredients first, so that they are ready to add them when the omelette is cooked. This will help you avoid overcooking the omelette.
To cook the omelette you don’t need to flip it over. Use a rubber spatula or a maryse to 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 eggs are set but the top is still slightly moist. The omelette will continue to cook due to the temperature when you fold it in half.
Add a bit of olive oil (2 tbsps) in the pan instead of vegetable oil for extra flavour. Be sure to use only the flesh of the tomato, so that the omelette doesn’t get mushy. Remove the seeds and all the extra liquid. Also remember that olives can be a bit overpowering, so be careful do add just a few.
So go ahead give this colourful Greek omelette recipe a try and enjoy!Print
Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!
- 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
- 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.
Keywords: Greek omelette with feta cheese, Greek omelette recipe, greek salad omelette