greekomeletteketovegetarianeggsfetaquickpan-fried

Greek Omelette

Name: Greek Omelette
Prep time: 7 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 6 large eggs; 2 g fine sea salt; 1 g black pepper; 1 g dried oregano; 15 ml olive oil; 40 g baby spinach; 25 g sun-dried tomatoes in oil, drained and finely chopped; 30 g Kalamata olives, pitted and sliced; 80 g feta, crumbled

This Greek Omelette is fluffy, savory, and packed with briny olives, creamy feta, tender spinach, and concentrated bursts of sun-dried tomato. It is a fast, satisfying keto-friendly meal with bold Mediterranean flavor and a soft, creamy centre.

15 min

2 servings

336 kcal

Greek

Ingredients

Omelette base

6 largeeggs
2 gfine sea salt
1 gblack pepper
1 gdried oregano

Filling

15 mlolive oil
40 gbaby spinach
25 gsun-dried tomatoes in oil, drained and finely chopped
30 gKalamata olives, pitted and sliced
80 gfeta, crumbled

Instructions

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.
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.
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.
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.
5
Slide the omelette onto a plate, rest for 1 minute so the filling settles, then cut in half and serve immediately.

Nutrition per serving

336 kcal

Calories

22g

Protein

Carbs

25g

Fat

Fiber

Notes

•For the fluffiest texture, do not overcook; the omelette should still look slightly glossy when it leaves the pan.
•Drain the sun-dried tomatoes well so excess oil does not make the omelette greasy.
•If you like, finish with a few extra oregano leaves or a small side of cucumber for a simple keto meal.

Background

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.

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