ENDECA_EXCLUDE_START
Skip to main content
ENDECA_EXCLUDE_END

Greek Omelet

Macheesmo Recipe by

Greek Omelet

A big omelet stuffed full of traditional Greek flavors: feta, spinach, and dill.

(1 comment)
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 1
Error occurred while adding to favorites Error occurred while removing from favorites X

Greek Omelet

3
Large Eggs, beaten
2/3
Cup Spinach, chopped
1/3
Cup Feta cheese, crumbled
1
Teaspoon Fresh Dill, minced
1/2
Teaspoon Red Pepper Flakes (opt.)
1
Teaspoon Olive oil
1
Pinch Salt and pepper
1
Dash Hot Sauce (opt. for serving)

Directions

  • 1 Chop spinach and mix well with minced dill and crumbled feta. Set aside.
  • 2 Scramble eggs lightly in a bowl with a Tablespoon of water.
  • 3 In a medium non-stick skillet, add a swirl of olive oil and place over medium heat.
  • 4 Once oil is hot, add eggs. Use a flat spatula to move cooked egg carefully to the center and allow uncooked egg to flow to the outside.
  • 5 When the eggs are set on the bottom but still a bit runny on top, add filling to half of the egg and carefully fold egg over to enclose the filling.
  • 6 Let cook for another few minutes to finish cooking eggs and heat up filling. To finish cooking the eggs, it might help to either cover the pan for a minute or two or carefully flip the omelet with a spatula so that the other side of the omelet gets some heat also.
  • 7 Serve with a pinch of salt and pepper and hot sauce. This is a big omelet and might be enough to split depending on how hungry you are.
See Post

Greek flavors are some of my favorites, and my definition of classic Greek food is spanakopita.  

As prepared by Macheesmo

Now, you might wonder why I'm mentioning spanakopita when I'm clearly making an omelet...

Because this omelet is basically stuffed with spanakopita filling! The combination of spinach, fresh dill, and salty feta cheese is almost good enough to just eat with a spoon. But stuffing it into a light and fluffy omelet is even better—and a whole lot easier than making the traditional puff pastry dish!

Greek Omelet recipe

This recipe takes no time to make. It's important to get really fresh ingredients though. A few fresh eggs, good feta cheese, and fresh spinach and dill will make this dish pop with flavor.

To make your life easier when you're making the omelet, I recommend mixing your filling ingredients prior to cooking your omelet. Just chop up the spinach and mince the dill really finely. Then crumble in the feta and red pepper flakes if you're using them.

Greek Omelet recipe

When it comes time to make the omelet, the key is to not stress out about it! Remember that even if your finished omelet doesn't look perfect, it will taste delicious.

Start by adding a tiny amount of oil to a medium-sized non-stick pan. Since this is a pretty big omelet, I upgraded my pan size a bit. You can use a smaller (10 inch) omelet pan if you don't mind your eggs being a bit thicker. Or you can decrease the number of eggs down to two.

Anyway, once your oil is hot, add your eggs and as they cook over medium heat, use a spatula to push the cooked egg to the center and let the uncooked egg flow to the outside. It's important to try to keep your eggs in one full layer, obviously, so your omelet doesn't have holes in it!

Greek Omelet recipe

Once your eggs are mostly set but still a tiny bit runny on top, add your filling to one side of the egg. You should shoot for filling about 1/3 of the omelet surface so you have plenty of room to fold the egg over.

My filling got a bit out of control.

Greek Omelet recipe

Once your filling is on the egg, use a spatula to fold over the egg!

Greek Omelet recipe

Let this cook for a few more minutes on medium heat to finish cooking the eggs and heat up the filling.

If you want, you can try carefully flipping the omelet with a spatula so the other side of the omelet cooks evenly. If you aren't confident in doing that, you can also just cover the pan for a minute or two. The steam that’s created should finish cooking the omelet without a problem.

Flipping it is the traditional way though. No need to get all fancy and throw the thing in the air. Just carefully fold it over using a spatula!

Greek Omelet recipe

This omelet was almost big enough for two. I say almost because I had no problem finishing it all by myself.

Greek Omelet recipe

If you're looking for a new omelet filling option, give this a shot!

Nick thinks "What's the dill?" would be a cool name for a band. Find his other awesome insights at Macheesmo and on his Tablespoon profile!
See Recipe
More To Explore
powered by ZergNet

Comments (1)

Add a Comment

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?





Thank you for your report.
ENDECA_EXCLUDE_START
FOLLOW TABLESPOON

The place to feed your fix for recipes, food hacks, how-tos and party ideas.

ENDECA_EXCLUDE_END