Greek Vegetable Omelet

Greek Vegetable Omelet
  • 25M Total Time

  • 15M Prep Time

  • 12 Ingredients

  • 1 Servings

A veggie-packed omelet that’s filled to the brim with Big Fat Greek flavors so that you don’t have to choose between breakfast and your go-to lunch salad.


  1. In a 10-inch nonstick skillet, heat oil over medium-high heat. Add spinach, olives, peppers, artichoke hearts, tomatoes and pine nuts. Cook 2 minutes, then place in a bowl and set aside.

  2. In a small bowl, beat together eggs, water, salt and pepper. In the same skillet over medium-high heat, quickly pour the egg mixture into the skillet. Slide the pan back and forth to allow the eggs to cook.

  3. Once the bottom of the omelet is lightly brown and the top is set, place the sautéed vegetables and 2 tablespoons feta cheese on half of the omelet. Gently fold other half of omelet over vegetables and slide onto plate.

  4. Serve with remaining feta cheese.


  • 1 Tbsp olive oil
  • 1 cup baby spinach
  • 2 Tbsp kalamata olives, pitted and sliced
  • 2 Tbsp roasted red peppers, chopped
  • 2 Tbsp artichoke hearts, chopped
  • 1 Tbsp sun-dried tomatoes, chopped
  • 1 Tbsp pine nuts
  • 2 large eggs
  • 1 Tbsp water
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 3 Tbsp crumbled feta cheese, divided

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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