Greek Omelet Recipe

Whisk eggs

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously until the mixture is uniform and slightly frothy, about 20–30 seconds.

Prep vegetables

Wash and dry the spinach and green onion. Seed and dice the red bell pepper into small pieces (about 1/4-inch). Roughly chop the spinach and thinly slice the green onion if using. Crumble the feta so it is easy to distribute.

Sauté peppers

Heat a nonstick 10-inch skillet over medium heat. Add the olive oil. When shimmering, add the diced red pepper and sauté until softened and beginning to brown at the edges, about 4–5 minutes.

Wilt spinach

Add the chopped spinach to the skillet with the peppers and cook, stirring, until wilted and any excess moisture has mostly evaporated, 1–2 minutes. Remove the vegetables to a small bowl and set aside.

Heat pan & add eggs

Reduce heat to medium-low. Add the butter to the same skillet and swirl to coat. Pour the whisked eggs into the pan and let them sit undisturbed for about 15–20 seconds until the edges begin to set.

Form omelet

Using a heatproof spatula, gently push 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 runny on top, about 1–2 minutes total.

Add filling

Spread the sautéed red peppers and wilted spinach evenly over one half of the omelet. Sprinkle the crumbled feta and sliced green onion on top of the vegetables.

Fold & finish

Carefully fold the empty half of the omelet over the filling to form a half-moon. Cook another 30–60 seconds to warm the filling and melt the feta slightly. If you prefer the cheese more melted, cover the skillet for 30–60 seconds.

Plate & garnish

Slide the omelet onto a plate. Sprinkle with lemon zest and chopped dill or parsley if using for brightness. Adjust seasoning with a pinch of salt and pepper to taste, then serve immediately.