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Mediterranean Omelet

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2 servings


  • 4 large eggs
  • 1/4 cup water
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 tablespoon butter
  • 1/4 cup crumbled feta or goat cheese
  • 1/4 cup chopped tomato
  • 1 green onion, chopped


  • In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
  • When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts
1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.
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  • Cupcake_k9
    Jan 6, 2019

    A very quick and simple recipe. Love the feta cheese in an omelette.i had not tried that before. I did use olive oil instead of butter to keep a little more to my Mediterranean diet and added a few black olives. This gave me new ideas to build on for sure.

  • Nicole
    Jul 28, 2017

    No comment left