Big Fat Greek Omelet Recipe – Greek Special
The Big Fat Greek Omelet brings vibrant Mediterranean flavors to your breakfast table, combining creamy feta, briny Kalamata olives, fresh tomatoes, and sautéed spinach within a fluffy egg base. This satisfying omelet hits all the right notes—savory tangy bites in every mouthful—and is a breeze to prepare with its customizable ingredient mix. Perfect for breakfast, brunch, or a light dinner, it delivers hearty flavor with minimal effort.
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
Big Fat Greek Omelet Ingredients :
- 4 large eggs
- 1/4 cup milk (optional, for extra fluffiness)
- 1 tbsp olive oil
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup fresh spinach, chopped
- 1 small red onion, thinly sliced
- 1 tsp dried oregano (or fresh if available)
- 1/2 tsp dried basil (optional)
- Salt and pepper, to taste
- Fresh parsley or dill for garnish (optional)
How to make Big Fat Greek Omelet :
Prepare the Ingredients:Slice the tomatoes, olives, and onion. Chop the spinach and set all the ingredients aside.
Beat the Eggs:In a bowl, whisk the eggs with the milk (if using), salt, and pepper until well combined and frothy. The milk makes the omelet fluffier, but you can skip it if you prefer a denser texture.
Cook the Vegetables:Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 2-3 minutes until softened. Add the spinach and cook for an additional 1-2 minutes until wilted.
Add the Egg Mixture:Pour the beaten eggs into the skillet, tilting the pan to spread them evenly. Allow the eggs to cook undisturbed for 1-2 minutes, until the edges begin to set.
Add the Fillings:Once the edges are set, add the crumbled feta, olives, tomatoes, and oregano (and basil if using) to one half of the omelet.
Cook and Fold:Reduce the heat to low and let the omelet cook for another 2-3 minutes, until the eggs are mostly set but still slightly runny on top. Carefully fold the omelet in half using a spatula.
Serve:Slide the omelet onto a plate, garnish with fresh parsley or dill if desired, and serve immediately.
Recipe Notes:
Make sure to whisk eggs thoroughly (and add a splash of milk if desired) to introduce air and achieve a light, fluffy texture.
Cook over medium heat to ensure the omelet sets evenly without burning the bottom.
Pre-chop fillings—like tomatoes, olives, spinach, and onions—ahead of time to streamline assembly and reduce prep steps.
Consider garnish options such as fresh parsley or dill for a bright, aromatic finish that elevates presentation.
