Mediterranean Omelet with Feta

Mediterranean Omelet with Feta
  • 15M Total Time

  • 5M Prep Time

  • 8 Ingredients

  • 1 Servings

Nutrient-dense eggs pair beautifully with other nutritious ingredients like spinach, peppers, sun-dried tomatoes, and cooked salmon in this Mediterranean Omelet. Make it part of your regular rotation!


This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Mary Ellen Phipps, MPH, RDN

Mary Ellen Phipps, MPH, RDN


  1. In a small bowl, whisk together your eggs and ricotta cheese. Set the bowl aside.

  2. Heat a medium size non-stick skillet (or greased standard skillet) over medium heat. Add sun-dried tomatoes, onion, and bell peppers to the pan and sauté (stirring occasionally) for 5-7 minutes.

  3. Pour egg mixture into the pan making sure it completely covers the bottom and the veggies are evenly dispersed throughout. Gently tilt the pan as needed until the edges of your omelet are set, about 2-3 minutes. Carefully flip the omelet over in the pan using a spatula and allow to cook for an additional 1-2 minutes or until eggs are cooked through. Turn off heat.

  4. Add the spinach, salmon, and feta to one side of the omelet, fold it in half and serve.


  • 2 large eggs, beaten
  • 2 Tbsp. ricotta cheese
  • 2 Tbsp. chopped sun-dried tomatoes
  • 2 Tbsp. diced yellow onion
  • 2 Tbsp. diced red bell peppers
  • 1 cup baby spinach leaves
  • 2 oz. cooked salmon
  • 2 Tbsp. crumbled feta cheese

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.

Click here for more food safety information.