Greek Omelette

Nutrition · per serving

Steps

1. 1

   Crack the eggs into a bowl. Add the salt, black pepper, and oregano, then beat with a fork for 30-45 seconds until fully combined and slightly frothy; this helps the omelette cook up tender and fluffy.

   6 large eggs2 g fine sea salt1 g black pepper1 g dried oregano
2. 2

   Heat a 24-26 cm nonstick frying pan over medium heat. Add the olive oil, then the spinach. Cook for 30-60 seconds just until wilted. Stir in the chopped sun-dried tomatoes and sliced olives for about 20 seconds to warm through. Spread the filling evenly and reduce the heat to medium-low so the eggs set gently rather than toughen.

   15 ml olive oil40 g baby spinach25 g sun-dried tomatoes in oil, drained and finely chopped30 g Kalamata olives, pitted and sliced
3. 3

   Pour the beaten eggs into the pan. Tilt the pan so the eggs cover the filling evenly. As the edges begin to set, use a spatula to gently pull them inward, letting uncooked egg flow to the sides. Cook for 2-3 minutes until the top is mostly set but still slightly glossy.

   6 large eggs
4. 4

   Scatter the crumbled feta over one half of the omelette. Fold the other half over the feta and cook for 30-60 seconds more, just until the cheese softens and the centre is set but still moist. If needed, cover the pan briefly to help the top finish cooking without browning the bottom.

   80 g feta, crumbled
5. 5

   Slide the omelette onto a plate, rest for 1 minute so the filling settles, then cut in half and serve immediately.

Origin & History

Greek omelettes often feature classic Mediterranean ingredients such as feta, olives, herbs, and greens, reflecting the everyday flavors of home cooking across Greece. While this quick folded version is not a single codified national dish, it draws directly on the ingredients and combinations common in Greek tavernas and family kitchens.