Greek Tomato & Feta Omelette
Fluffy eggs, sweet sundried tomatoes, and tangy feta come together in this quick Greek omelette—a 10‑minute, high‑protein Mediterranean breakfast that happens to be vegetarian and gluten‑free.
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Why You’ll Love This Mediterranean Omelette
- Ready in 12 minutes from fridge to fork.
- High‑protein (19 g) and low‑carb- fits a keto or diabetic‑friendly plan.
- Naturally vegetarian & gluten‑free; no special flours required.
- Packs Greek flavours – feta, tomatoes, sesame—without complicated prep.
Ingredients & Substitutions
- Eggs: Free‑range for best flavour; sub 8 egg whites for lighter macros.
- Olive oil or butter: Sesame oil gives nutty aroma true to the recipe.
- Baby spinach: Optional – but adds colour & iron. Omit for strict feta omelette classic.
- Sundried tomatoes: Swap for cherry tomato halves if you prefer fresh.
- Spring onions: Use red onion slivers for stronger bite.
- Feta cheese: Sheep‑milk feta for authentic Greek taste; goat cheese works too.
- Sesame seeds: Toast lightly; or sprinkle with oregano for a herb twist.
How to Make the Greek Tomato & Feta Omelette
Prep veggies
Chop spinach & sundried tomatoes, slice onions.
Heat pan
Coat a non‑stick skillet with olive or sesame oil over medium.
Whisk eggs
Season with salt & pepper; pour half into pan for first omelette.
Add fillings
When eggs begin to set, scatter tomato, spinach, spring onion & feta on one side.
Fold & finish
Fold once; let residual heat cook the centre. Slide onto plate, repeat for second omelette.
Pro Tips
- Runny centre rule: Fold the omelette while slightly under‑done; trapped steam finishes cooking for a delicate texture.
- Two‑omelette method: Splitting batter ensures even cook‑through and Instagram‑worthy folds.
- Warm the feta: Crumble cheese at room temp so it softens fast without overcooking the eggs.
Variations
- Spinach Feta Omelette: Double spinach for a green Greek omelette rich in iron.
- Sun‑Dried Tomato Feta Omelette: Add extra tomatoes for intense umami notes.
- Keto Greek Omelette: Replace sundried tomatoes with diced olives to drop carbs below 3 g.
Serving Suggestions
- Pair with cucumber salad and olives for a full Mediterranean breakfast plate.
- Serve in pita pockets for a portable brunch.
- Sprinkle with fresh oregano and a squeeze of lemon.
Fluffy Greek omelette with sundried tomato & feta – vegetarian, gluten‑free, ready in 10 min. High‑protein Mediterranean breakfast.
- 1 cup baby spinach
- 1 tbsp sundried tomatoes
- 2 spring onions
- 1 tbsp sesame/olive oil or butter
- 6 eggs
- 2 tbsp feta cheese, crumbled (or your favourite cheese)
- 1 tsp sesame seeds
-
Chop the spinach and sundried tomatoes, thinly slice the spring onions. Crumble the feta.
1 cup baby spinach, 1 tbsp sundried tomatoes, 2 spring onions
-
Heat up a big non-stick frying pan on medium, throw some sesame oil or a little butter in it, and make sure the pan is nicely coated.
1 tbsp sesame/olive oil or butter
-
Whisk the eggs, add a little salt and pepper. Pour half the egg mixture in the pan, give it a gentle ruffle/stir and let it fry on medium heat. This is for the first omelette.
6 eggs
-
When the mixture is a little firmer, add half of the all the ingredients to it except for the sesame seeds. This includes the feta, spinach, tomatoes, spring onions etc.
-
When you feel you can move the omelette fold it once and take it out of the pan. It can be slightly runny when you fold it – it will finish cooking itself on the inside.
-
Repeat steps 4 and 5 for the second omelette.
-
Cut in half, sprinkle with the sesame seeds and enjoy!
1 tsp sesame seeds
Jansen’s pro tip:
Remember, the inside of the omelette can be slightly ‘runny’ as you fold it. The egg will finish cooking by itself – this is important for a light, delicate omelette.
Nutrition Facts
Greek Tomato & Feta Omelette
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Questions
Is this omelette keto‑friendly?
Yes—each serving has just 4.5 g carbs; swap sundried tomatoes for olives to go <3 g.
Can I make it dairy‑free?
Substitute plant‑based Greek‑style cheese and use olive oil instead of butter.
Why sesame seeds?
They add crunch and echo the sesame oil flavour. You can skip them if necessary though.
Storage & Meal‑Prep
Keep leftovers in an airtight container up to 2 days; reheat gently in a covered skillet over low heat.
