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Mediterranean Omelete

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I’m almost embarrassed to share this simple 15-minute recipe—almost, but not enough not to share this easy Mediterranean Omelete.

Mediterranean Omelette via Bakers Royale

Psst . . . to bypass all the flavor building, go for deli olives and peppers. Just make sure to buy the pitted ones. I made the mistake and didn’t do that, so I had to spend a few extra minutes pitting. For the greens I skipped the traditional spinach add-in and went for micro arugula because I prefer the added peppery bite.

See how fast and easy that is? Fast enough that I made it twice in one day, but more because I didn’t want to waste the few deli olives that weren’t used in the first round, but more than that—I absolutely hate a cluttered fridge.

Mediterranean Omelette | Bakers Royale

It stresses me out. I like a clear sight to the back of the fridge. I know, weird quirk #300-and-eleventy!

Mediterranean Omelette | Ingredients | Bakers Royale

Recipe note: This recipe easily scales up or down according to your serving needs. As you can see in the photo, I made a serving for just me because my little guys hate Feta (at least for now). The recipe as written is scaled up to serve 4.

Mediterranean Omelette via Bakers Royale 600x600

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Mediterranean Omelet

Yield: Serves 4

Ingredients:

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

Filling

  • 2/3 cups (4 oz.) pitted deli olives, diced
  • 1/2 (3 oz.)cup roasted red pepper, diced
  • 1/4 cup (1.5 oz.) Feta cheese

*Optional: 1 oz micro Arugula

Directions:

In a large bowl, whisk together eggs, salt and pepper; set aside. In second bowl mix together filling; set aside.

Place a 10-inch non-stick pan over medium heat; let pan become hot. Add butter, let sizzling subside then add egg mixture.

Tilt and swirl pan as needed to spread the eggs mixture evenly. Once egg mixture just starts to firm, scrape egg mixture slightly towards the center to create a gap and swirl pan to direct wet eggs to fill gap. Repeat as needed until egg mixture starts to cook almost through. Add half of filling to one half side of omelete. Fold over other half. Slide omelete onto plate and top with remaining filling (and micro greens if using).

 

 

Comments

  1. I’m all over this gorgeous and healthy masterpiece of an omelette! So many great flavors going on with it!

  6. Sometimes those simple quick and easy dishes are THE BESTEST! And besides – your photos of this omelete are out of this world fabulous! So glad you shared it!

  8. Yes, please! Any 15 minute breakfast that looks like incredible is definitely a recipe worth sharing!!

  10. This omelet looks totally gorgeous Naomi! I LOVE the flavors!

  24. Nothing wrong with simple–especially for breakfast. It captures the spirit of Mediterranean fare to my mind. Really nice!

  25. Most beautiful 15 min recipe ever! Lucas is all about the omelets so I’ll make him make this for me on Sunday! (Added bonus of the micro arugula is that it fancies it up 100%)

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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