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Ingredients
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Egg & Omelet Base
Gyro Filling
Finishing & Garnish
Method
Egg & Omelet Base
- 1
Beat eggs
Crack the 4 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk until fully combined and slightly frothy, about 30 seconds.
- 2
Preheat pan
Place a nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and 1 tsp olive oil and let butter melt and foam but not brown, about 30–45 seconds.
- 3
Cook omelet
Pour the beaten eggs into the skillet. Let cook undisturbed for 20–30 seconds until edges set. Gently push set edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath. Continue for about 1–2 minutes until the eggs are mostly set but still slightly moist on top, creating a flat surface for filling.
Gyro Filling
- 4
- 5
Cook lamb
In a separate small skillet, heat 1 tsp extra-virgin olive oil over medium-high heat. Add 6 oz ground lamb and break it up with a spatula. Stir in 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the minced garlic. Cook until lamb is browned and cooked through, about 4–6 minutes. Drain any excess fat if needed and remove from heat.
- 6
Assemble & Finish
- 7
- 8
Fold and finish cooking
Carefully fold the empty half of the omelet over the filled half using a spatula to form a semi-circle. Let cook for 30–60 seconds more so cheese melts slightly and interior finishes cooking. If the omelet is still quite runny, cover the pan briefly (30–45 seconds) to finish gently.
- 9
Plate and garnish
Slide the omelet onto a plate. Sprinkle with 1 tbsp chopped fresh parsley and drizzle 1/2 tsp lemon juice over the top. Serve with 2 tbsp tzatziki or plain yogurt on the side, if desired.