Mediterranean Omelette Recipe

Prepare ingredients

Crack the eggs into a medium bowl. Add 2 tablespoons milk or water, salt, black pepper and dried oregano. Whisk until combined and slightly frothy. Halve the cherry tomatoes, pit and halve the kalamata olives if not already pitted, finely dice the red onion, crumble the feta, and roughly chop the spinach and parsley.

Sauté aromatics and spinach

Heat a nonstick 8–10 inch skillet over medium heat. Add 1 tablespoon extra-virgin olive oil. Once shimmering, add the diced red onion and sauté 2–3 minutes until softened and translucent. Add the chopped spinach and stir for 1–2 minutes until wilted and any excess moisture has evaporated. Spread the vegetables evenly in the pan.

Add tomatoes & olives

Scatter the halved cherry tomatoes and halved kalamata olives over the wilted spinach and cook 30–45 seconds just to warm them through. Push the mixture to one side of the pan or distribute evenly to make room for the eggs.

Pour eggs and set

Pour the beaten eggs evenly into the skillet over the vegetables. Tilt the pan so the eggs spread to the edges. Reduce heat to medium-low. With a spatula, gently pull cooked edges toward the center, allowing uncooked egg to flow underneath. Continue until eggs are mostly set but still slightly glossy on top, about 2–3 minutes.

Add cheese and finish

Sprinkle the crumbled feta evenly over one half of the omelette. If using red pepper flakes, sprinkle them now. When the eggs are set but still tender, use a spatula to fold the omelette in half over the filling. Cook 30–60 seconds more to warm the cheese through but avoid overcooking.

Plate

Carefully slide the omelette onto a plate. Garnish with chopped fresh parsley, a crack of black pepper if desired, and serve with a lemon wedge to squeeze over the top for brightness.