Mediterranean Omelette Recipe

Prep vegetables

Wash and dry the tomato, spinach, parsley and basil. Dice the tomato into roughly 1/4-inch pieces. Core, remove seeds and finely dice the red bell pepper. Finely dice the red onion. Mince the garlic. Roughly chop the parsley and stack-chiffonade the basil.

Sauté vegetables

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon extra-virgin olive oil. When oil shimmers (about 30 seconds), add the diced red onion and bell pepper. Sauté, stirring occasionally, until softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the spinach and stir until wilted, about 1–2 minutes. Season the vegetables lightly with a pinch of salt and a pinch of black pepper. Remove the vegetable mixture to a small bowl and spread evenly; wipe the pan lightly with a paper towel if there is excess moisture.

Beat eggs

In a medium bowl, crack 3 large eggs. Add 1 tablespoon water and 1 tablespoon milk (optional). Season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon dried oregano and the red pepper flakes if using. Whisk thoroughly until combined and slightly frothy, about 20–30 seconds.

Cook eggs

Return the skillet to medium-low heat and add 1 teaspoon unsalted butter. When the butter melts and starts to foam, pour in the beaten eggs and tilt the pan so they spread evenly. Let the eggs set undisturbed for about 20–30 seconds, then, using a spatula, gently pull the cooked edges toward the center, tilting the pan to allow uncooked egg to run to the edges. Repeat until the eggs are mostly set but still slightly glossy on top, about 1–2 minutes.

Assemble omelette

Evenly distribute the sautéed vegetable mixture over one half of the eggs. Sprinkle the crumbled feta (about 1 ounce) over the vegetables, then scatter the chopped parsley and chiffonaded basil on top. Using the spatula, gently fold the empty half of the omelette over the filled half.

Finish cooking

Cook for another 30–45 seconds to warm the filling and slightly melt the feta, then tilt the pan and carefully slide the omelette onto a plate, folding it in half if desired. If you prefer the interior fully set, cover the pan for 30–60 seconds before sliding out.

Taste and adjust seasoning: sprinkle a small pinch of salt and a crack of black pepper over the plated omelette. Optionally garnish with an extra drizzle (about 1 teaspoon) of extra-virgin olive oil and a few more basil leaves.