Mediterranean Omelet Recipe

This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.

A good Mediterranean omelet is a fantastic way to begin the morning. Pair it with a cup of tea or coffee, and your day will be off to a pretty good start.

I tend to eat a lot of omelets for breakfast because the protein keeps me full well past lunchtime. They are filling, and delicious, and with enough veggies, they are over-the-top nutritious.

A front view of a Mediterranean Omelet on a white plate topped with tomatoes and feta.

The Filling

Most people are used to eating omelets with plenty of melted cheese such as cheddar or Jack cheese. But this omelet does things a little differently. Instead of regular cheese, you’ll be using hummus and feta cheese.

The Cheese

You have three choices when it comes to feta cheese.

  1. Cow milk feta – The mildest flavor.
  2. Combination of sheep and goat milk feta – A good medium flavor.
  3. Sheep or goat milk cheese – The strongest flavor with lots of tang.

About The Measurements

Please note that the measurements in the recipe below are suggestions. You can use fresh or frozen veggies, you can use any amount of them you want or any number of eggs. All of these ingredients are flexible both in amounts and in which ingredients you use. Feel free to switch out the veggies for anything you want. Omelets can be incredibly forgiving and flexible for the home cook.

A fork lifts a bite of Mediterranean Omelet off a plate. Overhead focus.

About The Ingredients

Eggs – Room temperature or cold.

Red onion – You can also use a yellow onion if you prefer.

Frozen spinach – If you prefer fresh spinach, use about two cups.

Frozen, cut bell peppers – You can also use fresh peppers if you prefer.

Extra virgin olive oil – Or any oil you prefer to use.

Hummus – Prepared hummus. You can use store-bought or homemade.

Crumbled feta cheese – See notes above.

Tomatoes – For garnish.

How To Make A Mediterranean Omelet

Chopped vegetables on a cutting board and a bowl of beaten eggs to the right of it.

Whisk the eggs in a bowl and chop your veggies as needed. If any of the veggies are frozen, make sure you rinse and drain them so the water doesn’t spatter in the oil.

Chopped red onions in a skillet with a metal spatula.
Sautéd onions with frozen spinach and bell peppers in a cast iron skillet.

In a large skillet, heat the oil and add the onions. Sauté until they are browned and translucent, then add the spinach and peppers.

Beaten eggs added to vegetables in a skillet.
Eggs flattened into a pancake in a skillet.

Add the egg and scramble them with the veggies until cooked. Flatten the eggs into a pancake.

Hummus and crumbled feta spooned over one half of the egg and veggie pancake.
The omelet folded over the filling in a cast iron skillet.


Add the hummus and feta, to one half of the pancake and flip the other half over the filling to form your omelet.

A closeup of a Mediterranean Omelet on a white plate.

Top with fresh, chopped tomatoes and feta crumbles, and serve.

Storage

Store any leftovers in an airtight container and keep them in the fridge for up to three days.

Freezing

Freezing is not recommended for this recipe.

Reheating

Reheating leftovers is best done in a microwave, though you can also do it over low heat in a skillet, but you’ll have to watch it closely to keep it from burning.

More Omelet Recipes

SUBSCRIBE

Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!

Copyright Policy
A front view of a Mediterranean Omelet on a white plate topped with tomatoes and feta.

Mediterranean Omelet Recipe (Dairy-Free)

Delicious Mediterranean breakfast fare you won't be able to stop eating.
No ratings yet
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 284kcal

Ingredients

  • 3 large eggs
  • cups chopped red onion
  • 1 cup frozen spinach
  • 1 cup frozen, cut, bell peppers
  • 2 tbsp. extra virgin olive oil
  • cup prepared hummus
  • ¼ cup crumbled feta cheese
  • fresh, chopped tomatoes (optional for garnish)s

Instructions

  • Whisk the eggs in a bowl and chop your veggies as needed. If any of the veggies are frozen, make sure you rinse and drain them so the water doesn't spatter in the oil.
    Chopped vegetables on a cutting board and a bowl of beaten eggs to the right of it.
  • In a large skillet, heat the oil and add the onions. Sauté until they are browned and translucent, then add the spinach and peppers.
    Sautéd onions with frozen spinach and bell peppers in a cast iron skillet.
  • Add the egg and scramble them with the veggies until cooked. Flatten the eggs into a pancake.
    Beaten eggs added to vegetables in a skillet.
  • Add the hummus and feta, to one half of the pancake and flip the other half over the filling to form your omelet.
    Hummus and crumbled feta spooned over one half of the egg and veggie pancake.
  • Top with fresh, chopped tomatoes and feta crumbles, and serve.
    A closeup of a Mediterranean Omelet on a white plate.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 284kcal | Carbohydrates: 14g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 430mg | Potassium: 532mg | Fiber: 6g | Sugar: 4g | Vitamin A: 11570IU | Vitamin C: 100mg | Calcium: 214mg | Iron: 3mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.