Big Fat Greek Omelet Recipe – Greek Special
The Big Fat Greek Omelet is a delicious, hearty take on the classic omelet, packed with Mediterranean flavors. This flavorful dish features a generous filling of creamy feta cheese, Kalamata olives, fresh tomatoes, sautéed spinach, and aromatic herbs like oregano and basil. It’s a perfect combination of savory, tangy, and fresh ingredients, all encased in a golden, fluffy egg base. Inspired by the vibrant cuisine of Greece, the Big Fat Greek Omelet is perfect for breakfast, brunch, or even a light dinner. It’s easy to prepare, customizable with your favorite Mediterranean ingredients, and guaranteed to satisfy your hunger with every bite.
- 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:
Eggs:Be sure to whisk the eggs well to incorporate air, making the omelet fluffy. If you prefer a more traditional, firmer texture, you can skip the milk.
Omelet Size:This recipe is for a large omelet meant to serve 1-2 people. If you’re making more, simply increase the ingredients accordingly and use a larger pan.
Cooking Tip:For a perfectly cooked omelet, don’t stir the eggs once they’re in the pan. Let them set on the bottom before adding the fillings.
Make-Ahead:The fillings (tomatoes, spinach, and olives) can be prepped in advance and stored in the fridge for quick assembly when you’re ready to make the omelet.
Serving Ideas:This Greek omelet pairs wonderfully with a side of roasted potatoes, a simple Greek salad, or warm pita bread for a full Mediterranean-inspired meal.
