Savory Greek Feta and Tomato Omelette for a Flavorful Start

Enjoy a delicious Greek Feta and Tomato Omelette that is quick to make and packed with protein.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 omelettes

Course: Breakfast

Cuisine: Greek

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Omelette

3 large eggs whole eggs or egg whites
1 splash milk or almond milk for dairy-free

For the Filling

100 grams feta cheese or goat cheese
2 small tomatoes ripe and in-season
1 cup spinach or kale

For Seasoning

1 pinch salt
1 pinch pepper or smoked paprika
2 tablespoons fresh herbs parsley or dill

Equipment

mixing bowl
Non-Stick Skillet
spatula

Method

Step‑by‑Step Instructions

Whisk eggs and milk in a bowl until smooth and frothy.
Chop tomatoes and spinach; sauté in a skillet with olive oil.
Reheat skillet and add more oil; prepare to cook eggs.
Pour egg mixture into skillet; cook until edges set.
Add sautéed tomatoes and spinach on one half of the omelette; top with feta.
Fold omelette in half and cook until center is set.
Slide omelette onto a plate, garnish and serve hot.

Nutrition

Serving: 1omeletteCalories: 250kcalCarbohydrates: 5gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 400mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For the best flavor, use in-season tomatoes and fresh feta. Adjust salt and pepper to preference.

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