Mediterranean Omelette Recipe

Prep vegetables

Wash and thoroughly dry the spinach. Roughly chop larger leaves so they wilt uniformly. Thinly slice half a medium red onion. Seed the tomato and dice into small pieces. Pit and halve the kalamata olives and slice the green olives. Crumble the feta and chop the parsley. Zest half a lemon and set all components aside in separate small bowls.

Sauté aromatics and spinach

Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon extra-virgin olive oil. When shimmering, add the sliced red onion and sauté 2–3 minutes until softened and translucent. Increase heat to medium-high, add the chopped spinach in batches, stirring and letting it wilt. Cook 2–3 minutes until bright green and mostly wilted. Remove from pan to a bowl and let any excess liquid drain. If pan looks dry, wipe briefly with paper towel.

Combine filling

In the bowl with wilted spinach, add the diced tomato, halved kalamata olives, sliced green olives, crumbled feta, chopped parsley, and lemon zest. Toss gently to combine. Taste and adjust salt only if necessary (feta and olives are salty).

Crack 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon sea salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy (about 30 seconds). This yields a light, fluffy texture.

Return the skillet (10–12 inch) to medium-low heat and add 1 tablespoon butter. Swirl to coat and melt. Pour the egg mixture into the skillet and let it sit undisturbed for 20–30 seconds until edges begin to set.

Using a spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion for 1–2 minutes until the eggs are mostly set but still slightly moist on top. Avoid high heat to prevent browning; aim for tender, pale omelette.

Spread the prepared Mediterranean filling evenly over one half of the omelette. Sprinkle any remaining feta on top.

Fold the empty half of the omelette over the filling using a spatula to form a semi-circle. Cook for 30–60 seconds more so the filling warms through. If the omelette is still very soft, cover the skillet with a lid for 30–45 seconds to gently steam and finish cooking without browning.

Slide the omelette onto a serving platter. Drizzle with 1 teaspoon extra-virgin olive oil, scatter the remaining parsley, and sprinkle red pepper flakes to taste if using. Serve immediately.