Greek Omelette Recipe

Whisk eggs

Crack the 3 eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until mixture is smooth and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick or well-seasoned 8–10 inch skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. Heat until the butter is melted and foamy but not browned (about 1 minute). Swirl to coat the pan evenly.

Sauté spinach

Add the 1 cup baby spinach to the hot pan and sauté for 30–45 seconds until wilted. Stir to release moisture, then push the spinach to one side of the pan or transfer to a small bowl to keep warm.

Warm tomatoes and olives

Add the halved tomatoes (6) and halved kalamata olives (6) to the pan for about 20–30 seconds just to warm and slightly blister the tomatoes. Remove from the pan and set aside with the spinach.

Add eggs to pan

Reduce heat to medium-low. Pour the whisked egg mixture into the pan, tilting the pan to spread evenly. Let the eggs set undisturbed for about 20–30 seconds until the edges begin to firm.

Cook gently

Using a silicone spatula, gently lift the edges of the omelette and tilt the pan so uncooked egg flows underneath. Continue this process for 1–2 minutes until the top is mostly set but still slightly moist (no visible raw egg).

Add filling and cheese

Distribute the sautéed spinach, warmed tomatoes, and kalamata olives evenly over one half of the omelette. Sprinkle the 3/4 cup crumbled feta evenly on top of the fillings. If using, add 1 tablespoon chopped fresh oregano or parsley.

Fold and finish

Use the spatula to carefully fold the empty half of the omelette over the filling. Press gently and cook for another 30–45 seconds to warm the filling and slightly melt the feta. If you prefer the center more set, cover the pan for 30 seconds.

Slide the omelette onto a plate. Garnish with 1/2 teaspoon lemon zest and a pinch (about 1/4 teaspoon) red pepper flakes, if using. Serve immediately.