Description
This Mediterranean omelet is a quick, flavorful, and satisfying meal packed with olives, roasted red peppers, and feta cheese. It’s light yet filling, perfect for breakfast, brunch, or even a fast dinner.
Ingredients
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 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
- Butter, for greasing the pan
Instructions
- In a large bowl, whisk the eggs with salt and pepper and set aside.
- In a second bowl, mix together the diced olives, roasted red peppers, and crumbled feta.
- Heat a non-stick 10-inch pan over medium heat and add a bit of butter.
- Pour in the eggs, tilting the pan so they spread evenly.
- Gently pull the edges of the eggs toward the center as they cook, allowing uncooked eggs to fill in.
- When almost set, add half the filling to one side of the omelet.
- Fold the omelet over, slide onto a plate, and top with the remaining filling and micro arugula if using.
Notes
- Prep filling ingredients ahead of time for quicker cooking.
- Use a mix of green and Kalamata olives for added depth.
- Swap feta for goat cheese for a creamier texture.
- Add sun-dried tomatoes or Calabrian chilies for variation.
- Best served fresh; reheat gently to avoid drying out the eggs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 omelet
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 280mg
