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You are here: Home / Recipes / Breakfast / Greek Omelet

Greek Omelet

Published March 16, 2020. Last updated August 28, 2020 by Lauren Vavala

Thanks for sharing!

This Greek Omelet is an easy-to-make low carb breakfast that is just loaded with flavor. Stuffed inside is sun-dried tomatoes, spinach, feta cheese, and olives.

A Greek Omelet on a white plate with a fork on a wood board with feta cheese and spinach in the background

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Omelets are a delicious way to start the morning. The possible filling combinations are literally endless.

They are also a great way to use up leftover vegetables and cheese.

Whenever I make this recipe for Tuscan Spaghetti Squash, I will most definitely have leftover spinach so I’ll set aside a few of the sun-dried tomatoes and make this omelet for breakfast the next morning.

Why  This Recipe Works

A Greek Omelet is a quick and delicious way to start the morning.

This recipe is easily adaptable to suit your own taste. You can simply omit or add ingredients as you prefer.

This recipe is low in carbs and naturally gluten free.

How to Make a Greek Omelet

What You Need to Make This Recipe

Ingredients needs to make a Greek Omelet in glass bowls and small plates over a white background

To make this recipe you will need eggs, spinach, sun-dried tomatoes, red onion, feta cheese, kalamata olives, butter, salt and pepper.

Full amounts and printable instructions are in the recipe card at the bottom of this post.

Prep!

To prepare for this recipe you will need to roughly chop the spinach, dice the sun-dried tomatoes and red onion, and slice the olives.

Create!

Spinach, sun-dried tomatoes, red onion, and olives cooking in a black skillet over a white background

Heat a medium skillet over medium heat. Add half of the butter.

Once melted, add the spinach, sun-dried tomatoes and onion. Cook for a minute or two until the spinach is wilted.

Gently stir in the olives and cook for another minute. Transfer to a bowl.

Egg cooking in a black skillet over a white background

Crack the eggs into a medium bowl. Season with salt and pepper and whisk well.

Add the remaining butter to the same skillet. Once melted, ensure it covers the entire bottom of the skillet.

Pour in the eggs ensuring the bottom of the pan is fully covered. Place a lid over the skillet and cook until the egg is set, about 2 minutes.

Flip, if it appears the egg is not fully cooked, and cook an additional 30 seconds or so.

cooked spinach, sun-dried tomatoes, red onion, and olives on half of an egg omelet in a black skillet over a white background

Reserve 1 tablespoon of the spinach mixture then spoon the rest onto one half of the egg.

An omelet in a black skillet topped with spinach, sun-dried tomatoes, red onion, olives, and feta cheese over a white background

Sprinkle on the feta cheese.

A Greek omelet folded in half in a black skillet over the white background

Fold the top half over.

Heat another minute or so, then transfer to a plate.

Present!

Overhead of a Greek Omelet on a white plate with a fork over a wood board with feta cheese, spinach, a white cup, and a blue and white towel in the background

Top with the reserved spinach mixture and a sprinkle of extra feta.

Tips and Techniques

  • You can modify the ingredients and the amounts to suit your own tastes. Simply add or omit whichever ingredients you like.
  • If preferred, you can cook the eggs and the filling at the same time using 2 skillets.
  • While you can store leftovers in an airtight container in the refrigerator for up to 3 days, an omelet is best when eaten the day it’s prepared.

FAQ’s

Do You Add Milk To An Omelet?

You don’t have to add milk to an omelet. In fact, adding milk or cream may actually dilute the flavor of the eggs.

It has been said that adding milk makes eggs fluffier. So, if you prefer to add milk to your omelet, simply whisk in 1 to 2 tablespoons.

Do You Flip An Omelet?

Whether or not to flip an omelet depends on if the eggs have fully cooked through just by being covered while cooking, as well as if the ingredients inside are warmed through.

More Low Carb Breakfast Recipes to Try

Eggs are a great choice for breakfast when following a low carb or keto diet.

3 Instant Pot Egg Bites on a white plate with a fork, striped napkin, cup of tea, and a second plate with another egg bite on it in the background over a white backdrop

If you’re looking for more low carb breakfast recipes to try, you may really enjoy these Instant Pot Egg Bites with Bacon and Gouda. They are very similar to Starbuck’s Egg Bites but without the extra carbs.

Other low carb breakfast recipes to check out are this Keto Breakfast Casserole that’s made with bacon, eggs, cheese, and cauliflower or these high fiber Flaxseed Waffles.

Love this Greek Omelet recipe? Follow me on Pinterest, Instagram, and Facebook for more!

A Greek Omelet on a white plate with a fork on a wood board with feta cheese and spinach in the background
Print

Greek Omelet

This Greek Omelet is an easy-to-make low carb breakfast that is just loaded with flavor. Stuffed inside is sun-dried tomatoes, spinach, feta cheese, and olives.
Course Breakfast
Cuisine Gluten Free, Low Carb, Vegetarian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 1 omelet
Calories 389kcal
Author Lauren Harris

Ingredients

  • 1 tablespoon butter * divided
  • 1/2 cup spinach * roughly chopped
  • 2 tablespoons sun-dried tomatoes * packed in oil, drained and diced
  • 1 tablespoon red onion * diced
  • 5 kalamata olives * sliced
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup feta cheese * crumbled

Instructions

  • Melt half of the butter in a medium skillet over medium heat.
  • Once melted, add the spinach, sun-dried tomato and onion. Cook for a minute or two until the spinach is wilted and the onions are just starting to soften.
  • Gently stir in the olives and cook another minute. Transfer to a bowl.
  • Crack the eggs into a medium bowl. Season with salt and pepper and whisk well.
  • Add the remaining butter to the same skillet. Once melted, ensure it covers the entire bottom of the skillet.
  • Pour in the eggs ensuring the bottom of the pan is fully covered. Place a lid over the skillet and cook until the egg is set, about 2 minutes.
  • Reserve 1 tablespoon of the spinach mixture then spoon the rest onto one half of the egg.
  • Sprinkle on the feta cheese, then fold the empty half of the egg over top of the filling.
  • Heat another minute or so, then transfer to a plate.
  • Top with the reserved spinach mixture and a sprinkle of extra feta.

Notes

Tips and Techniques

  • You can modify the ingredients and the amounts to suit your own tastes. Simply add or omit whichever ingredients you like.
  • If preferred, you can cook the eggs and the filling at the same time using 2 skillets.
  • While you can store leftovers in an airtight container in the refrigerator for up to 3 days, an omelet is best when eaten the day it’s prepared.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1omelet | Calories: 389kcal | Carbohydrates: 10g | Protein: 19g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 391mg | Sodium: 1475mg | Potassium: 548mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2556IU | Vitamin C: 8mg | Calcium: 270mg | Iron: 3mg

This recipe was originally posted on January 11, 2016. It was updated with an improved recipe, more thorough instructions, new images, tips, techniques, and FAQ’s in March 2020.

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Filed Under: Breakfast, Gluten Free, Recipes

Comments

  1. monique s says

    July 21, 2020 at 5:48 am

    I love the black olive sundried tomato mix in this one. Delicous

    Reply
  2. Claire says

    November 5, 2018 at 7:33 pm

    I love stuffed omelettes! And this combinations sounds great, can’t wait to give it a go!

    Reply
  3. Tracy says

    November 5, 2018 at 7:12 pm

    This looks sooooo good! I love love love sun dried tomatoes especially with spinach. And I also love that no food goes to waste in your house!

    Reply
  4. Tracy says

    November 5, 2018 at 7:07 pm

    This is exactly my kind of breakfast! Love love love sun dried tomatoes!

    Reply
  5. Amanda says

    November 5, 2018 at 6:14 pm

    Omelets are easily one of my favorite breakfast dishes. This looks so cheesy and amazing! Can’t wait to give it a try.

    Reply
  6. Emily says

    November 5, 2018 at 5:42 pm

    Omelets have become my go-to breakfast so I’m always looking for new ones to try. Can’t wait to try this one it sounds so delicious!

    Reply
  7. Valentina says

    November 5, 2018 at 5:01 pm

    I’ve had breakfast. I’ve had lunch. It’s way before dinnertime, but now I want this!! Love the combination of flavors.

    Reply
  8. Kathy says

    June 21, 2016 at 7:10 pm

    Looks amazing. Now I’m hungry.

    Reply
    • ourlittleeverything says

      June 21, 2016 at 10:12 pm

      Haha! Thank you!

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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