Kalamata Omelette Recipe

Time20m

Serves2

Kalamata olives, tender artichoke hearts, ripe tomatoes, and tangy feta cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Begin by pitting and chopping the Kalamata olives. If using canned or jarred artichoke hearts, drain and chop them into bite-sized pieces. Dice the ripe tomatoes and set all ingredients aside.

2
Cook the Omelette
In a medium bowl, whisk together the eggs, salt, and black pepper until well combined. Heat a non-stick skillet over medium heat and add the olive oil.
3
Add Ingredients
Once the oil is hot, pour in the egg mixture, tilting the pan to ensure an even layer. Allow the eggs to cook for about 2-3 minutes until the edges start to set.
4
Add Fillings
Evenly distribute the chopped Kalamata olives, artichoke hearts, diced tomatoes, and crumbled feta cheese over one half of the omelette.
5
Fold and Finish Cooking
Carefully fold the other half of the omelette over the fillings. Continue to cook for an additional 2-3 minutes, or until the eggs are fully set and the cheese is slightly melted.
6
Serve
Gently slide the omelette onto a plate. Garnish with fresh parsley and serve immediately.