Mediterranean Omelet Recipe
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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.
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.
- Cow milk feta – The mildest flavor.
- Combination of sheep and goat milk feta – A good medium flavor.
- 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.
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
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.
In a large skillet, heat the oil and add the onions. Sauté until they are browned and translucent, then add the spinach and peppers.
Add the egg and scramble them with the veggies until cooked. Flatten the eggs into a pancake.
Add the hummus and feta, to one half of the pancake and flip the other half over the filling to form your omelet.
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
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Mediterranean Omelet Recipe (Dairy-Free)
Ingredients
- 3 large eggs
- 1½ cups chopped red onion
- 1 cup frozen spinach
- 1 cup frozen, cut, bell peppers
- 2 tbsp. extra virgin olive oil
- ⅓ 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.
- In a large skillet, heat the oil and add the onions. Sauté until they are browned and translucent, then add the spinach and peppers.
- Add the egg and scramble them with the veggies until cooked. Flatten the eggs into a pancake.
- Add the hummus and feta, to one half of the pancake and flip the other half over the filling to form your omelet.
- Top with fresh, chopped tomatoes and feta crumbles, and serve.