This mediterranean omelette for two is a great breakfast, lunch or dinner. Full of hearty vegetables, crumbled feta and kalamata olives served with a tangy tzatziki sauce, this omelette is filling, satisfying and incredibly flavorful. If you are a fan of classic mediterranean flavors, then this omelette is definitely for you!
Let’s get it started…
In this recipe, I use 5 large eggs to create one oversized omelette, plenty for two, but if you prefer a smaller omelette, I suggest using 3 eggs and cutting the filling amounts in half.
In addition to 5 large eggs, you will need 2 tablespoons of heavy cream, a big pinch of salt and black pepper, some extra virgin olive oil (to grease your skillet), 1/3 cup of finely chopped red onion, 1/3 cup of quartered cherry tomatoes, 1/3 cup of fire roasted red bell peppers, 1/2 cup of thinly sliced spinach, 1/8 cup of crumbled feta and 1/8 cup of sliced kalamata olives, which are optional.
Start by combining 5 large eggs, 2 tablespoons of heavy cream and a big pinch of salt and black pepper. Whisk until everything is smooth and fully incorporated. Place a large non-stick skillet over medium heat and grease the skillet with 1-2 tablespoons of extra virgin olive oil or your favorite non-stick spray. Pour the egg mixture into the skillet and let it gently cook while you combine your filling ingredients.
In a medium bowl, combine the cherry tomatoes, red onions, spinach, fire roasted red bell peppers, crumbled feta and kalamata olives.
The best way to cook your eggs for an omelette is low and slow. There are many methods for omelette making, but I prefer not to babysit my eggs, so I keep the heat at medium until the edges begin to form air bubbles…
… and then reduce the heat to medium low and cover the skillet. Allow the eggs to cook another 60-90 seconds and as soon as the eggs in the center are lightly set, carefully flip them and add most of the filling to one half of the eggs.
Cover the skillet and reduce the heat to low. Cook for another 2-3 minutes and as soon as the filling is warm and the spinach has wilted a bit, remove the skillet from the heat.
Add the rest of the filling over the omelette and serve immediately.
If you want to serve some tzatziki with your omelette, which is highly recommended, check out my tangy tzatziki recipe. Simply combine a little Greek yogurt with some shredded cucumber, fresh dill, garlic, lemon juice, salt, black pepper and extra virgin olive oil and add a big spoonful next to your omelette…
This omelette is really special. As you can see, it is packed full of fabulous mediterranean flavors and served with some of that tangy tzatziki and some lemon wedges. It is so fresh, so delicious and so perfect.
You are going to love this omelette!
Mediterranean Omelette
Ingredients
- 5 large eggs
- 2 tablespoons heavy cream
- a pinch of salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup red onions, finely diced
- 1/3 cup cherry tomatoes, quartered
- 1/3 cup fire roasted red bell peppers, chopped
- 1/2 cup spinach, thinly sliced
- 1/8 cup feta, crumbled
- 1/8 cup kalamata olives, thin sliced
- tzatziki sauce (optional)
- lemon wedges (optional garnish)
Instructions
- Whisk 5 large eggs, 2 tablespoons of heavy cream and a big pinch of salt and black pepper until smooth and fully combined
- In a medium bowl, combine 1/3 cup of finely diced red onions, 1/3 cup of quartered cherry tomatoes, 1/2 cup of thinly sliced spinach, 1/3 cup chopped fire roasted red bell peppers, 1/8 cup of thinly sliced kalamata olives and 1/8 cup of crumbled feta and set aside for now
- Place a large non-stick skillet over medium heat and grease with 1-2 tablespoons of extra virgin olive oil or your favorite non-stick spray
- Pour the egg mixture into the skillet and let it cook gently until air bubbles begin to form around the edges
- Reduce the heat to medium low and cover the skillet
- Cook covered for another 60-90 seconds or until the eggs in the center are lightly set
- Carefully flip the eggs and add most of the filling to one half of the omelette
- Reduce the heat to low, cover the skillet and cook for 2-3 minutes or until the filling is warm and the spinach is slightly wilted
- Fold the omelette and serve garnished with tzatziki and lemon wedges
