Greek Omelet Recipe

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30–45 seconds).

Heat pan

Place a nonstick 10-inch skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Heat until butter melts and foam subsides but does not brown (about 1 minute). Tilt the pan so fat coats the surface.

Cook omelet

Pour the beaten eggs into the hot skillet. Let them set at the edges for 20–30 seconds. Using a heatproof spatula, gently lift the edges and tilt the pan so uncooked egg flows underneath. Continue until the eggs are mostly set but still slightly glossy on top (about 90 seconds).

Prepare onion and gyro meat

While eggs are cooking, thinly slice the small onion. If gyro meat is in larger pieces, thinly slice or shred to bite-size strips. If meat is cold, warm it briefly: in a small skillet over medium heat, add a teaspoon of olive oil and sauté the sliced onion for 2–3 minutes until softened and translucent. Add the gyro meat and cook another 1–2 minutes until heated through and lightly browned at edges. Remove from heat.

Assemble filling

When the omelet is mostly set but still slightly soft on top, distribute the warmed gyro meat and sautéed onions over one half of the omelet. Evenly scatter 6 halved kalamata olives, 1 cup baby spinach (if using), 1 ounce crumbled feta, and sprinkle 1 teaspoon dried oregano over the filling. The residual heat will wilt the spinach and soften the feta slightly.

Finish omelet

Using the spatula, carefully fold the empty half of the omelet over the filled half. Let the folded omelet cook for another 30–45 seconds to melt the cheese and finish cooking (internal temperature should be hot but eggs not overcooked). If you prefer the inside more done, cover the pan for 30–45 seconds on low heat.

Slide the finished omelet onto a plate. Sprinkle with 1 tablespoon chopped fresh parsley and the extra 0.5 ounce crumbled feta. Serve immediately with a lemon wedge for squeezing over the omelet to add brightness.