Every now and then, we get a little crazy with breakfast and think outside the cereal box. This time, Justin decided he wanted to make a Greek omelet for himself. We had some spinach leftover from another dinner, so he was looking for something to make with it, and decided to experiment.
I am not a big fan of Greek food, so I didn’t have any of this, but Justin said it was delicious! He filled the omelet with almost all things I don’t like, including olives and feta cheese. But if you enjoy that type of food, then give this a try!
Step by Step
Start by getting your omelet fillings ready. Make sure the feta cheese is crumbled well enough, slice up the olives and tomatoes, and chop the spinach.
Heat a small skillet over medium heat. In a small bowl, whisk together the eggs, salt, and pepper.
Once the pan is warm, pour the egg mixture in and let it cook most of the way through.
Carefully flip the egg over so the other side can cook, and add the fillings to one half of the egg.
After the bottom is cooked, fold the egg over on top of the fillings to make it into the omelet.
- 1/4 cup feta cheese (crumbled)
- 2 oz spinach leaves (chopped)
- 1/4 cup greek olives (chopped)
- 3 eggs
- Salt and Pepper (to taste)
- Prepare the fillings for the omelet
- Warm a small skillet over medium heat
- Meanwhile, in a small bowl, whisk the eggs with a pinch each of salt and pepper
- Once the pan is ready, pour the eggs in and cook
- When the eggs are almost cooked through, carefully flip the eggs
- Add your fillings to one side of the egg and fold the egg over to form the omelet
- Cook for 2-3 minutes to warm the fillings and serve immediately
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