Greek Omelette Recipe
Gyro, tomato, spinach, yellow onion, feta cheese, tzatziki sauce
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Ingredients
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Omelette base
Filling
Finish & garnish
Method
Omelette base
- 1
Beat eggs
Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 30 seconds).
- 2
Preheat pan
Place an 8-10 inch nonstick skillet over medium heat. Add 1 tablespoon olive oil and let it warm for 30 seconds until shimmering but not smoking.
Filling
- 3
Prepare vegetables and gyro
Thinly slice 1/2 yellow onion and dice 1 tomato into roughly 1/2-inch pieces. If gyro meat is from a rotisserie cone, slice thinly; if pre-cooked slices or chopped, roughly chop to bite-size pieces to total about 4 oz.
- 4
- 5
Wilt spinach and combine
In the skillet preheated for the omelette (reduce heat to medium-low), quickly add 1 cup baby spinach and cook for 30–45 seconds until wilted. Transfer wilted spinach to a bowl and combine with the cooked onion and gyro meat. Stir in half (about 1/4 cup) of the crumbled feta cheese and the diced tomato, saving the remaining feta for finishing.
Cook omelette
- 6
Pour eggs and create base
Wipe the omelette skillet clean if needed and return to medium-low heat. Add 1/2 tablespoon butter (optional) or a light spray of oil to coat. Pour the beaten eggs into the pan and let sit undisturbed for 20–30 seconds until edges begin to set.
- 7
- 8
Add filling and fold
Evenly distribute the gyro/onion/spinach/tomato/feta mixture over one half of the omelette. Sprinkle the remaining 1/4 cup crumbled feta over the filling. With the spatula, carefully fold the empty half of the omelette over the filling to create a half-moon. Cook 30–60 seconds more to warm the filling through (do not overcook; eggs should remain tender).
- 9
Finish and rest
Slide the omelette onto a plate and let rest 30 seconds so residual heat softens the filling and melts the feta slightly.
Finish & garnish
- 10
Plate and add tzatziki
Spoon 3 tablespoons of tzatziki sauce over the folded omelette or serve on the side. Garnish with 1 teaspoon chopped fresh dill if using and place a lemon wedge alongside for an optional squeeze of brightness.
- 11
Serve
Serve immediately while hot. Recommend pairing with toasted pita or a simple salad if desired.