Greek Omelet Recipe

Beat the eggs

Crack 4 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30 seconds).

Preheat pan

Place a nonstick or well-seasoned 8–10 inch skillet over medium heat. Add 1 tbsp olive oil and let it heat until shimmering but not smoking (about 1 minute).

Prepare gyro meat

If using pre-cooked gyro slices, stack and finely dice to yield about 3 oz. If using raw gyro-style meat, cook in skillet over medium heat until browned and cooked through, breaking into small pieces (4–6 minutes). Remove excess fat leaving just enough to coat pan (about 1 tsp). Transfer meat to a small bowl and keep warm.

Sauté onion briefly (optional)

If you prefer milder onion, add the 2 tbsp finely diced red onion to the skillet for 1 minute over medium heat until softened, then remove to the bowl with the gyro meat. If you prefer raw onion for bite, skip this step and use raw diced onion in the filling.

Combine fresh filling ingredients

In the bowl with gyro meat and onion, add 1 medium diced tomato, 1 tbsp chopped parsley, 1 tsp chopped oregano (optional), and 1 tsp fresh lemon juice. Toss gently to combine. Reserve 0.5 oz crumbled feta for garnish; measure 1 oz crumbled feta for filling.

Cook the eggs

Reduce heat under the skillet to medium-low. Add 1 tsp butter (optional) to the skillet and swirl to coat. Pour the beaten egg mixture into the skillet. Let eggs set undisturbed for 20–30 seconds until edges begin to set. Using a spatula, gently pull the edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but still slightly runny (about 1–1.5 minutes total).

Add filling and fold

Evenly distribute the gyro meat, tomato, onion, parsley, and 1 oz crumbled feta over one half of the omelet. Carefully fold the other half over the filling using a spatula. Cook for another 20–30 seconds to warm the filling and slightly melt the feta. If you like the interior more set, cover the pan for 30–45 seconds then remove the cover.

Slide the folded omelet onto a plate. Sprinkle the reserved 0.5 oz extra crumbled feta and 1 tsp microgreens or additional chopped parsley on top. Serve immediately with a warm pita or toasted bread on the side and an extra wedge of lemon if desired.