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.

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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

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!

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.

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.

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

Sprinkle on the feta cheese.

Fold the top half over.

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

Present!

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.

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.

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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.