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Mediterranean Omelette With Feta - Bright, Fresh, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 3 large eggs
  • 2 tablespoons milk or water (for fluffiness)
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1 tablespoon olive oil (or butter)
  • 1/4 cup diced red onion
  • 1/3 cup diced bell pepper (red or yellow)
  • 1/3 cup halved cherry tomatoes
  • 1/2 cup fresh spinach, roughly chopped
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped Kalamata olives (optional)
  • 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
  • Fresh parsley or dill, for garnish
  • Lemon wedge, for finishing (optional)

Method
 

  1. Whisk the eggs: In a bowl, whisk eggs with milk or water, salt, and a few grinds of pepper until smooth and slightly frothy.
  2. Preheat the pan: Warm a nonstick skillet over medium heat. Add olive oil and let it shimmer.
  3. Soften the veggies: Add red onion and bell pepper. Cook 2–3 minutes until slightly tender. Stir in tomatoes and cook 1 minute more. Transfer vegetables to a plate.
  4. Cook the eggs: Reduce heat to medium-low. Pour in the eggs and tilt the pan to spread evenly. As the edges set, gently push them toward the center with a spatula, letting uncooked egg flow to the edges.
  5. Add the filling: When the top is still a little glossy but mostly set, sprinkle oregano, return the warm vegetables, add spinach, feta, and olives (if using) over one half.
  6. Fold and finish: Fold the omelette over the filling. Cook 30–60 seconds more until the cheese softens and the eggs are just set. Avoid browning.
  7. Garnish and serve: Slide onto a plate. Top with parsley or dill, a crack of pepper, and a light squeeze of lemon for brightness.