This Mediterranean omelet is one of those recipes that makes me wonder why I don’t make it every morning. It’s light yet filling, loaded with olives, roasted red peppers, and tangy feta, and it only takes about 15 minutes from start to finish. I like making it when I want something quick, colorful, and full of flavor without a lot of fuss.

Why You’ll Love This Recipe

I love this omelet because it feels like a café-worthy breakfast without the effort. The salty olives, sweet roasted red peppers, and creamy feta bring so much flavor that I don’t need much else. Sometimes I add a handful of micro arugula for a peppery bite, but it’s just as delicious without it. The best part is how adaptable it is—I can make it for one or for a crowd without changing much.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Filling:
2/3 cup pitted deli olives, diced
1/2 cup roasted red pepper, diced
1/4 cup feta cheese, crumbled
optional: 1 oz micro arugula

Directions

1. In a large bowl, I whisk the eggs with salt and pepper and set them aside.

2. In a second bowl, I mix together the olives, peppers, and feta.

3. I heat a non-stick 10-inch pan over medium heat and add butter, letting it sizzle before pouring in the eggs.

4. I tilt the pan so the eggs spread evenly. As they cook, I gently pull the edges toward the center, letting the uncooked eggs fill the gaps.

5. Once the eggs are almost set, I add half the filling to one side of the omelet.

6. I fold the other side over, slide it onto a plate, and top it with the remaining filling and micro greens if I’m using them.

Servings and timing

This recipe serves 4 and comes together in just 15 minutes, making it perfect for breakfast, brunch, or even a quick dinner.

Variations

I like swapping the olives for sun-dried tomatoes when I want a sweeter bite. Sometimes I skip the feta and use goat cheese for a creamier texture. Fresh spinach works well instead of arugula, and if I’m in the mood for more heat, I add a few diced Calabrian chilies or a sprinkle of red pepper flakes.

Storage/reheating

I find omelets taste best fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I gently warm slices in a non-stick pan over low heat or microwave them for about 30 seconds. I avoid overcooking since eggs can dry out.

FAQs

Can I make this omelet ahead of time?

I don’t usually prepare the whole omelet ahead, but I do chop the filling ingredients in advance so they’re ready to go. The cooking part only takes minutes.

Can I use egg whites instead of whole eggs?

Yes, I sometimes replace half the eggs with egg whites for a lighter option, and it still holds together nicely.

What type of olives work best?

I like using a mix of green and Kalamata olives for different flavors, but any good-quality pitted deli olives will work.

Can I add meat to this recipe?

Absolutely. I’ve added diced chicken or turkey sausage before, and it turns the omelet into a heartier meal.

How do I keep my omelet from sticking to the pan?

I always make sure the pan is fully heated and lightly buttered before adding the eggs. A good non-stick pan makes a big difference too.

Conclusion

This Mediterranean omelet has become one of my favorite go-to meals when I want something quick, flavorful, and satisfying. I like how easily I can adjust the ingredients to suit my mood, whether I want something light and fresh or a little more filling. It’s a simple dish, but every bite reminds me how good uncomplicated cooking can be.