Go Back
greek salad omelette

Vegetarian Greek Salad Omelette

Delicious Vegetarian Greek Salad Omelette recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 22 minutes
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.