Greek Veggie Omelet (20 Minutes)

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Enjoy a Mediterranean-inspired meal that’s both nutritious and bursting with flavor. This Greek veggie omelet combines the vibrant taste of cherry tomatoes, red onions, and green olives, all bound together with fluffy eggs and melted cheese. The mix of feta and parmesan offers a wonderful balance of creaminess and saltiness, while the fresh basil adds a hint of sweetness to every bite.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x

Ingredients

Units Scale
  • 3 large eggs
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup green olives, sliced (optional)
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp grated parmesan cheese
  • 1 tbsp fresh basil, chopped
  • 1 tbsp olive oil or butter for cooking
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare Ingredients (2-3 minutes): Halve the cherry tomatoes, finely chop the red onion, slice the green olives, and crumble the feta cheese. Keep the ingredients handy.
  2. Whisk Eggs (1-2 minutes): In a mixing bowl, beat the eggs until well combined. Season with a pinch black pepper.
  3. Cook Veggies (3-5 minutes): In a medium-sized nonstick skillet, heat olive oil or butter over medium heat. Add the chopped red onion, and sauté until it starts to soften. Add the cherry tomatoes and green olives and continue to sauté for another 2 minutes, until the tomatoes are slightly soft.
  4. Pour and Cook Eggs (4-5 minutes): Pour the beaten eggs over the vegetables in the skillet. Allow the eggs to set a bit, then gently stir with a spatula, pushing the eggs from the edges towards the center.
  5. Add Cheese and Basil (2-3 minutes): Once the omelet is mostly set but still slightly runny on top, sprinkle the crumbled feta, grated parmesan, and chopped basil evenly over one half of the omelet.
  6. Fold and Serve (1-2 minutes): Using a spatula, carefully fold the other half of the omelet over the cheese and basil. Cook for another minute or until the cheese begins to melt. Slide the omelet onto a plate.

Notes

The key to a fluffy omelet is not overcooking it – it should be tender and slightly creamy inside. If you prefer, you can add additional Mediterranean vegetables or switch up the herbs to suit your taste. Keep in mind the cheese and olives are fairly salty so you probably won’t need to add any additional sodium. This omelet pairs wonderfully with buttery toast, biscuits, a Geek salad, or grilled veggies.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 370
  • Sugar: 5g
  • Sodium: 780mg
  • Fat: 28g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 19g
  • Cholesterol: 495mg

Pair this with...

Simple Biscuits

Begin by preheating your oven. In a mixing bowl, sift together all-purpose flour, baking powder, and a pinch of salt. Cut in some cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add in milk, stirring just enough to bring the dough together. Turn the dough onto a lightly floured surface and gently knead it a few times. Roll or pat it out to about a half-inch thickness and use a round cutter to stamp out your biscuits. Place them on a baking sheet, slightly touching for softer sides or apart for crisper edges. Bake in the oven until they rise and take on a beautiful golden hue. Pull them out and let them cool slightly, but be sure to enjoy while still warm.

Greek Side Salad

Start with a bed of crisp lettuce leaves, torn into bite-sized pieces. Slice ripe tomatoes and cool cucumbers, adding them to the mix for a burst of juiciness. Slice a red onion for a hint of sharpness, its purplish hue adding depth to the color palette. Thinly slice a yellow bell pepper, its sunny disposition brightening the dish both in flavor and appearance. Scatter in glossy black olives and top your salad with crumbles of creamy feta cheese, its tangy richness a counterpoint to the salad’s crispness. For dressing, a simple blend of olive oil, lemon juice, and perhaps a dash of oregano perfectly complements the ensemble.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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