Greek Omelette Recipe

Name: Paul's On Main Streets GREEK OMELETTE Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Greek
Ingredients: 4 large eggs; 2 tbsp whole milk; 1 tsp salt; 1 tsp black pepper; 1 tbsp butter (unsalted); 1 tsp olive oil; 4 oz grilled gyro meat (thinly sliced; lamb, beef, or chicken); 1 roma tomatoes; 0.25 red onion; 6 kalamata olives (pitted, halved); 0.5 cups fresh baby spinach (optional); 0.5 tsp dried oregano; 0.5 tsp lemon juice; 0.75 cups sharp cheddar cheese (shredded); 2 tbsp crumbled feta (optional, for extra Greek flavor); 1 tbsp fresh parsley (chopped)

Inspired by Paul's On Main Street

Time20m

Serves1

Filled with grilled gyro meat, tomatoes, onions, and smothered with cheddar cheese.

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Ingredients

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Omelette Base

4 Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1 tsp black pepper

1 tbsp butter (unsalted)

1 tsp olive oil

Filling — Greek Gyro & Veggies

4 oz grilled gyro meat (thinly sliced; lamb, beef, or chicken)

1 roma tomatoes

1/4 red onion

6 kalamata olives (pitted, halved)

1/2 cups fresh baby spinach (optional)

1/2 tsp Dried oregano

1/2 tsp ReaLemon lemon juice

Cheese & Garnish

3/4 cups sharp cheddar cheese (shredded)

2 tbsp crumbled feta (optional, for extra Greek flavor)

1 tbsp Fresh parsley (chopped)

Method

Prepare Ingredients

Slice the roma tomato into small dice (about 1/4-inch). Thinly slice the red onion into half-moons. Pit and halve the kalamata olives. Shred the cheddar if not pre-shredded. Chop parsley and set aside.

If using leftover gyro meat that’s cold, warm it briefly in a skillet over medium heat with 1 tsp olive oil until heated through, about 1–2 minutes. If using raw gyro-style meat, cook according to package instructions and then slice thinly; reserve 4 oz for the omelette.

In a small bowl, whisk together the eggs, milk, salt, and black pepper until combined and slightly frothy.

Cook Filling

Sauté Veggies with Gyro Meat

Heat a nonstick skillet over medium heat and add 1 tsp olive oil. Add the sliced red onion and sauté 1–2 minutes until slightly softened. Add the diced tomato and cook 1 minute to warm. Stir in the warm gyro meat and baby spinach (if using) and cook until spinach wilts, about 30 seconds to 1 minute. Season the mixture with dried oregano and a 1/2 tsp lemon juice. Remove the filling to a small bowl and keep warm.

Cook Omelette

Wipe the skillet clean and return to medium-low heat. Add 1 tbsp butter and let it melt and foam but not brown.

Pour the whisked egg mixture into the skillet and let it sit undisturbed for about 20–30 seconds so the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion until the eggs are mostly set but still slightly soft on top, about 1–2 minutes total.

Spread the warm gyro-and-vegetable filling evenly over one half of the omelette. Sprinkle the shredded cheddar evenly over the filling, and add the optional crumbled feta on top if using.

Fold the empty half of the omelette over the filled half using a spatula. Let it cook another 30–60 seconds to melt the cheese and finish setting the eggs. If you prefer the cheese more melted, cover the skillet briefly with a lid for 30 seconds.

Plate & Garnish

Slide the omelette onto a plate. Sprinkle chopped parsley over the top and add an extra pinch of dried oregano or a drizzle of olive oil if desired.

Serve immediately with optional sides such as toasted pita, a small Greek salad, or breakfast potatoes.