This Greek-inspired omelette is a hearty and flavorful breakfast or brunch option, combining classic Mediterranean ingredients like cherry tomatoes, feta cheese, and olive oil. The addition of tender potatoes and green peppers makes this dish more filling, while the feta adds a salty, tangy richness. Seasoned with dried oregano and optional chili flakes, this omelette is the perfect way to start your day with a wholesome, savory meal.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 potato, peeled and cut into 1 cm (⅓ inch) cubes
- 2 spring onions, chopped (using only the white parts)
- 1 longhorn green pepper, sliced
- 6 organic free-range eggs
- 1 cup cherry tomatoes, halved
- ½ cup Greek feta cheese, crumbled
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Dried oregano, to taste
- Fresh oregano leaves (optional, for garnish)
- Chili flakes (optional, for extra heat)
Instructions:
- Prepare the Potatoes: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the cubed potatoes and cook for about 8-10 minutes, stirring occasionally, until golden and tender. Take the potatoes out of the skillet and place them to the side.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced spring onions and green pepper, cooking for about 3 minutes until softened. Add the halved cherry tomatoes and continue cooking for an additional 2 minutes. Season with sea salt, freshly ground pepper, and dried oregano.
- Whisk the Eggs: In a medium bowl, whisk the eggs with a pinch of salt and pepper.
- Combine and Cook the Omelette: Add the cooked potatoes back into the skillet, spreading them evenly with the vegetables. Pour the whisked eggs over the mixture, tilting the pan slightly to ensure the eggs coat everything evenly. Sprinkle the feta cheese on top of the eggs.
- Cook the Omelette: Cook the omelette on medium heat until the eggs are mostly set, about 5-7 minutes. For a fluffy texture, cover the skillet with a lid during the last few minutes of cooking.
- Finish and Serve: Remove from heat and garnish with fresh oregano leaves and chili flakes if desired. Slice into wedges and serve warm.
Conclusion:
This Greek Omelette is a deliciously hearty and healthy dish, packed with Mediterranean flavors like feta, tomatoes, and oregano. The soft potatoes and fresh vegetables make it a balanced meal, while the feta adds a creamy, tangy finish. It’s perfect for breakfast, brunch, or even a light lunch, and it’s easy to customize with fresh herbs and spices.
Greek Omelette with Potatoes, Tomatoes, and Feta
A flavorful and hearty Greek omelette made witheggs, tomatoes, potatoes, and feta cheese, seasoned with oregano and optionallygarnished with fresh herbs and chili flakes. Perfect for a wholesome andsatisfying meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 potato peeled and cut into 1 cm (⅓ inch) cubes
- 2 spring onions chopped (using only the white parts)
- 1 longhorn green pepper sliced
- 6 organic free-range eggs
- 1 cup cherry tomatoes halved
- ½ cup Greek feta cheese crumbled
- Sea salt to taste
- Freshly ground black pepper to taste
- Dried oregano to taste
- Fresh oregano leaves optional, for garnish
- Chili flakes optional, for extra heat
Instructions
- Prepare the Potatoes: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the cubed potatoes and cook for about 8-10 minutes, stirring occasionally, until golden and tender. Take the potatoes out of the skillet and place them to the side.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced spring onions and green pepper, cooking for about 3 minutes until softened. Add the halved cherry tomatoes and continue cooking for an additional 2 minutes. Season with sea salt, freshly ground pepper, and dried oregano.
- Whisk the Eggs: In a medium bowl, whisk the eggs with a pinch of salt and pepper.
- Combine and Cook the Omelette: Add the cooked potatoes back into the skillet, spreading them evenly with the vegetables. Pour the whisked eggs over the mixture, tilting the pan slightly to ensure the eggs coat everything evenly. Sprinkle the feta cheese on top of the eggs.
- Cook the Omelette: Cook the omelette on medium heat until the eggs are mostly set, about 5-7 minutes. For a fluffy texture, cover the skillet with a lid during the last few minutes of cooking.
- Finish and Serve: Remove from heat and garnish with fresh oregano leaves and chili flakes if desired. Slice into wedges and serve warm.