Vegetarian Greek Salad Omelette

Here is my favorite Greek salad omelette recipe, with fluffy eggs, fresh tomatoes, Kalamata olives, red onion, crumbled feta cheese, and a sprinkle of oregano and parsley.

This omelette is perfect for when you want something more filling than a regular salad but still packed with all those fresh Greek flavors. I love making it for weekend brunch when I have a little extra time to chop the veggies. It’s basically a salad and eggs combined into one dish!

What Kind of Feta Should I Use?

For this Greek salad omelette, you have a few options when it comes to feta cheese. Traditional Greek feta made from sheep’s milk has the most authentic flavor and tends to be creamier and less salty than other varieties. If you can’t find Greek feta, Bulgarian or French feta will work just fine, though they might be a bit tangier or crumblier. You’ll find feta sold either in blocks packed in brine or pre-crumbled in containers – I’d recommend going for the block version since it has better flavor and texture, plus you can crumble it yourself to your preferred size. Just be sure to drain and pat it dry before adding it to your omelette so you don’t end up with excess moisture.

Options for Substitutions

This omelette is pretty forgiving when it comes to swapping ingredients:

• Eggs: You can use fewer eggs if you’re cooking for less people – just scale down the other ingredients proportionally. For a lighter option, try using half whole eggs and half egg whites.
• Feta cheese: If you’re not a fan of feta or don’t have any, goat cheese works nicely and gives a similar tangy flavor. You could also use crumbled ricotta salata for a milder taste.
• Parsley: Fresh dill or oregano would be great substitutes here and keep that Greek flavor profile. Dried herbs work too – just use about 1 teaspoon instead of the handful.
• Red onion: A yellow or white onion will do the job just fine. You could also use shallots for a slightly sweeter, more subtle onion flavor.
• Olives: Use whatever olives you like – kalamata, black, or green all work. If you’re not an olive person, you can skip them entirely or add some capers for that briny kick.
• Tomatoes: Cherry or grape tomatoes work well if that’s what you have. Just halve them before adding. In winter when fresh tomatoes aren’t great, sun-dried tomatoes (chopped) make a tasty alternative.

Watch Out for These Mistakes While Cooking

The biggest mistake when making an omelette is using high heat throughout the entire cooking process, which can leave you with rubbery, overcooked eggs – always lower the heat to medium once you add the egg mixture to keep things tender.

Another common error is stirring the eggs for too long, so stop once they’re just half set and let them finish cooking undisturbed to get that perfect fluffy texture.

When it comes to grilling, make sure your pan handle is oven-safe before sliding it under the grill, and keep a close eye on it since the top can go from golden to burnt in less than a minute.

For the best results, let the omelette rest in the pan for a minute after grilling before cutting – this helps it hold together when you slice it into wedges.

What to Serve With Greek Salad Omelette?

This omelette is pretty filling on its own, but I love serving it with some warm pita bread or toasted sourdough on the side for scooping up any extra bits. A simple side of roasted potatoes or hash browns makes it feel like a complete breakfast or brunch spread, especially if you’re feeding a crowd. If you want to keep things light, some fresh fruit like melon or berries works great to balance out the salty feta and olives. You could also serve it with a dollop of Greek yogurt mixed with a little lemon juice and dill for extra creaminess.

Storage Instructions

Store: This omelette is best enjoyed fresh and hot right out of the pan. If you do have leftovers, you can keep them in an airtight container in the fridge for up to 2 days, though the texture won’t be quite as fluffy as when it’s freshly made.

Reheat: Gently warm up your leftover omelette in a skillet over low heat with a little butter or olive oil, or microwave it on medium power for about 30-45 seconds. Just keep in mind that reheated eggs can get a bit rubbery, so low and slow is the way to go.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1150
• Protein: 55-65 g
• Fat: 75-85 g
• Carbohydrates: 30-40 g

Ingredients

For the egg mixture:

• 12 large eggs
• 1 handful fresh parsley, finely chopped
• pinch of salt
• freshly ground black pepper
• 1/2 teaspoon dried oregano

For the filling:

• 2 tbsp olive oil
• 1 red onion, thinly sliced into half-moons
• 3 ripe tomatoes, seeded and diced into 1/2-inch pieces
• 1 handful Kalamata olives, pitted and halved
• 4.5 oz feta cheese, crumbled into large chunks

Step 1: Prepare the Mise en Place and Egg Base

• 12 large eggs
• 1 handful fresh parsley, finely chopped
• pinch of salt
• freshly ground black pepper
• 1/2 teaspoon dried oregano

Finely chop the fresh parsley and set aside.

Crack all 12 eggs into a bowl and whisk together with the parsley, salt, pepper, and dried oregano until the mixture is well combined and uniform in color.

This allows the herbs and seasonings to distribute evenly throughout the eggs rather than creating pockets of flavor.

Step 2: Build the Vegetable and Olive Layer

• 2 tbsp olive oil
• 1 red onion, thinly sliced into half-moons
• 3 ripe tomatoes, seeded and diced into 1/2-inch pieces
• 1 handful Kalamata olives, pitted and halved

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Add the thinly sliced red onion and cook for 4 minutes, stirring occasionally, until it begins to soften and develop some color.

Add the seeded and diced tomatoes along with the halved Kalamata olives, then cook for another 1-2 minutes just until the tomatoes begin to release their juices.

This quick cooking preserves the tomatoes’ freshness while allowing the flavors to meld.

Step 3: Cook the Omelette Base

• egg mixture from Step 1
• vegetable and olive mixture from Step 2

Pour the egg mixture from Step 1 directly over the vegetables in the skillet.

Reduce the heat to medium and let the eggs begin to set on the bottom, about 2 minutes.

Using a spatula, gently push the cooked eggs toward the center while tilting the pan to allow uncooked egg to flow to the edges—continue for about 2 minutes until the eggs are mostly set but still slightly wet on top.

I like to use a silicone spatula here because it won’t scratch your pan and gives you more control over the eggs as they cook.

Step 4: Add the Feta and Finish Under the Broiler

• 4.5 oz feta cheese, crumbled into large chunks

Distribute the crumbled feta cheese in large chunks evenly over the top of the partially cooked omelette.

Set your oven to broil on high (or preheat to 450°F if you don’t have a broil setting).

Place the skillet under the broiler for 5-6 minutes until the eggs are completely set and the top is lightly golden and the feta begins to warm.

The residual heat will finish cooking the eggs gently while keeping them moist, and the feta will soften slightly without fully melting—preserving those nice chunks of cheese.

Step 5: Slice and Serve

Remove the omelette from the broiler and let it rest in the pan for 1-2 minutes.

Using a sharp knife or spatula, cut the omelette into wedges directly in the pan, then transfer to a serving platter or individual plates while still warm.

The Greek salad omelette is best served immediately to enjoy the contrast of warm eggs and cheese against the fresh vegetables and olives.

Vegetarian Greek Salad Omelette

Delicious Vegetarian Greek Salad Omelette recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Calories: 1075

Ingredients Method

Ingredients

  

For the egg mixture::

• 12 large eggs
• 1 handful fresh parsley, finely chopped
• pinch of salt
• freshly ground black pepper
• 1/2 teaspoon dried oregano

For the filling::

• 2 tbsp olive oil
• 1 red onion, thinly sliced into half-moons
• 3 ripe tomatoes, seeded and diced into 1/2-inch pieces
• 1 handful Kalamata olives, pitted and halved
• 4.5 oz feta cheese, crumbled into large chunks

Method

 

1. Finely chop the fresh parsley and set aside. Crack all 12 eggs into a bowl and whisk together with the parsley, salt, pepper, and dried oregano until the mixture is well combined and uniform in color. This allows the herbs and seasonings to distribute evenly throughout the eggs rather than creating pockets of flavor.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the thinly sliced red onion and cook for 4 minutes, stirring occasionally, until it begins to soften and develop some color. Add the seeded and diced tomatoes along with the halved Kalamata olives, then cook for another 1-2 minutes just until the tomatoes begin to release their juices. This quick cooking preserves the tomatoes' freshness while allowing the flavors to meld.
3. Pour the egg mixture from Step 1 directly over the vegetables in the skillet. Reduce the heat to medium and let the eggs begin to set on the bottom, about 2 minutes. Using a spatula, gently push the cooked eggs toward the center while tilting the pan to allow uncooked egg to flow to the edges—continue for about 2 minutes until the eggs are mostly set but still slightly wet on top. I like to use a silicone spatula here because it won't scratch your pan and gives you more control over the eggs as they cook.
4. Distribute the crumbled feta cheese in large chunks evenly over the top of the partially cooked omelette. Set your oven to broil on high (or preheat to 450°F if you don't have a broil setting). Place the skillet under the broiler for 5-6 minutes until the eggs are completely set and the top is lightly golden and the feta begins to warm. The residual heat will finish cooking the eggs gently while keeping them moist, and the feta will soften slightly without fully melting—preserving those nice chunks of cheese.
5. Remove the omelette from the broiler and let it rest in the pan for 1-2 minutes. Using a sharp knife or spatula, cut the omelette into wedges directly in the pan, then transfer to a serving platter or individual plates while still warm. The Greek salad omelette is best served immediately to enjoy the contrast of warm eggs and cheese against the fresh vegetables and olives.