Greek Omelet Recipe

Whisk eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until uniform and slightly frothy, about 30 seconds.

Prepare vegetables

Trim and thinly slice 1/2 cup red onion. Roughly chop 1.5 cups baby spinach (if leaves are small, you can leave them whole). Dice 1 ripe tomato into 1/4-inch pieces and set aside; if tomato is very watery, gently pat pieces dry with paper towel.

Sauté onion and spinach

Heat 1 tablespoon extra-virgin olive oil in a 9-10 inch nonstick or well-seasoned skillet over medium heat. Add the sliced red onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the baby spinach and cook another 1-2 minutes until wilted. If there is excess moisture, tip the pan and cook off any excess liquid for 30-60 seconds. Season the vegetables lightly with a pinch of salt and pepper.

Add tomato and herbs

Reduce heat to medium-low. Stir in the diced tomato and 1 teaspoon fresh dill or dried oregano (optional). Cook 30 seconds just to warm the tomato; you want it warmed but not broken down. Transfer the vegetable mixture to a small bowl and wipe the skillet clean with a paper towel if there is burned residue.

Add feta

Crumble 3/4 cup feta cheese and keep ready to add to the omelet during finishing step.

Heat and pour eggs: Place the same 9-10 inch skillet over medium-low heat and add 1 teaspoon butter (optional) and a light spray or brush of olive oil to coat. Allow to warm for 30 seconds. Pour the whisked eggs into the skillet and let them sit undisturbed for 10-15 seconds so the edges begin to set.

Gently stir and level: Using a silicone spatula, gently stir the eggs from the edges toward the center for 10-15 seconds to let uncooked egg flow to the pan surface, then stop stirring and tilt the pan to level the eggs. Reduce heat to low if eggs are cooking too fast or browning.

Add fillings: When the eggs are mostly set but still slightly runny on top (about 1-2 minutes from pouring), spoon the warmed onion-spinach-tomato mixture evenly over one half of the omelet. Sprinkle the crumbled feta evenly over the same half.

Finish cooking and fold: Let the omelet cook another 30-60 seconds until the eggs are fully set but still moist. Using a spatula, carefully fold the empty half over the filled half to enclose the fillings. Cook 20-30 seconds more to let the cheese soften and fillings meld.

Rest and plate: Slide the folded omelet onto a plate. Squeeze the optional lemon wedge lightly over the omelet for brightness and, if desired, sprinkle a pinch of extra black pepper or a few extra crumbled feta pieces on top.