An especially satisfying omelette recipe, loaded with Mediterranean favorites. With a side of warm pita bread and Greek Tzatziki sauce, you can even turn this into lunch or simple dinner for two!
Ah...the humble omelette! The omelette is truly more than breakfast, isn't it?
When nothing else will satisfy my hunger...and admittedly, when I'm out of dinner ideas, it's omelettes to the rescue.
This folded omelette recipe is one that I make often. And you've probably noticed, I like my omelette quite loaded. I make no fuss about what toppings to use or how much...
At the very least, I'll throw in tomatoes, feta, and fresh herbs. But olives and marinated artichokes are great tangy, salty additions in this omelette recipe.
Small tricks I use in this omelette recipe
What the pictures don't reveal (unless you look super hard) are these two simple things I do with my omelettes. First, I like to season my eggs with a little more than salt and pepper.
When I'm in the mood for a spicier omelet, I'll add a pinch of cayenne and some harissa spice. But this time, for just a little depth, I added a pinch of sweet paprika and ground allspice.
And for a more airy, fluffy omelette, I add a pinch of baking powder. And it goes without saying, a good, vigorous whisk makes all the difference in an omelette recipe!
Loaded Mediterranean Omelette
- Total Time: 2 minutes
- Yield: serves 2
Description
An especially satisfying and perfectly fluffy omelette, loaded with Mediterranean favorites. Turn it into lunch or a simple dinner for two with a side of warm pita bread and Greek Tzatziki sauce!
Ingredients
- 4 large eggs
- 2 tbsp fat-free milk
- Âĵ tsp baking powder (optional)
- ½ tsp Spanish paprika
- Âĵ tsp ground allspice
- Salt and pepper, to your liking (I used about ½ teaspoon each)
- 1 ½ tsp Private Reserve Greek extra virgin olive oil
- 1 tzatziki sauce recipe to serve, optional
- Warm pita to serve, optional
Toppings
- ½ cup cherry tomatoes, halved
- 2 tbsp sliced pitted Kalamata olives
- Âĵ to â cup marinated artichoke hearts, drained and quartered
- 2 tbsp chopped fresh parsley, more for later
- 2 tbsp chopped fresh mint, more for later
- Crumbled feta cheese, to your liking, optional
Instructions
- In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
- In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
- Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
- Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
- Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!
Notes
- Cooking notes: 1) Be sure to prepare the toppings first. Whisk the eggs together just before cooking. 2) the baking powder is optional, but as a leavening agent, it's what adds volume and makes the omelet extra fluffy.
- Recommended for this recipe: Private Reserve Greek extra virgin olive oil. And from our all-natural spice collection, Spanish Paprika and ground Allspice.
- SAVE! Try our Ultimate Mediterranean Spice Bundle, or create your own 6-pack or 3-pack from all-natural or organic spice collections!
- Visit our store to browse our spices, olive oils and bundles!
- Cook Time: 2 mins
- Category: Breakfast
- Method: Stove Top
- Cuisine: Mediterranean
More Recipes To Try
Middle Eastern Zucchini Baked Omelet
Greek baked chicken wings with Tzatziki
Mediterranean Pomegranate Tomato Salad
Recipes look delicious, but where do I find GOOD feta cheese? I have purchased numerous brands, but none are acceptable.
Hey Judy, so I've tried several different kinds. I've had good luck at Whole Foods and Costco
This was so delicious! I never thought of adding allspice to the egg mixture, it tasted soooo good! Love this blog, thank you so much. Every recipe has been very delicious and healty. Thank you!
Awww, thank you so much, Marcia!
Very yummy with feta, green onions and chopped parsley, accompanied by potatoes fried to a crispy brown. One of my favorite dinners. (Seasoning fir omelet very tasty, though I used a little less allspice). Thank you.
Made this dish this morning. Allspice and paprika in eggs are delicious! Served with some chunks of cantaloupe on the side. Another winner, Suzy!
Thank you.
Jackie Peterson
PS - Had to use Hungarian Sweet Paprika but am ordering your Spanish Sweet today!
Why have I never thought about adding herbs and/or spices to the eggs? Sounds luscious. Will be trying very soon! Thanks, Suzy.
Jackie Peterson
PS - I am now completely hooked on parsley as an ingredient instead of just a garnish. ???
Love the idea of all the Mediterranean flavors including the tzatziki with an omelette!
I am absolutely in love with this! Beautiful photos as well! Love your choice of spices!!
So glad you like it! Thanks Sonal!
This omelette looks so good especially with Mediterranean elements of it. Definitely a breakfast I will be making soon!
Awesome, Sharon! Enjoy!!!
I want to eat this for every meal. I'd never tried olives in an omelette before, but it's a wonderful combination!
I know! We eat omelettes for dinner too over here!
What a delicious way to start the day. Looks delicious.
Thanks, Ali! It's such a simple meal, eh?!
Could this be made into a quiche? Think I will do that so I can eat on it for a few days! Can't wait to try.
Hi Gayle, you might check out this quiche recipe, if that is what you're looking for: https://www.themediterraneandish.com/crustless-zucchini-quiche-recipe/