Greek Omelet With Olives and Sun-dried Tomatoes

Whoever said omelets were only a breakfast food clearly didn’t know what they were talking about. I think an omelet is good at any time of the day. And this Greek omelet is so full of flavor that it will satisfy your next craving for something satisfyingly savory, salty, and delicious.

Omelets can be tricky – the whole folding thing takes practice. First off, make sure you’re using enough eggs. This recipe calls for three.

Once your pan is preheated and the olive oil has become shiny, pour the beaten eggs into the pan. Using a spatula, lift the edges of the eggs gently and let the liquid flow underneath. Continue this process until the eggs are cooked all the way through.

At that point, it’s time to add in your omelet filling. This recipe calls for diced cucumber, red onion, sun-dried tomatoes, and Kalamata olives. Don’t forget the oregano and salt and pepper! Do your best to distribute it evenly on one side of the cooked egg “tortilla.”

Once your fillings are set, it’s time to fold. Using your tool of choice (I like a spatula), gently lift the edges of the empty side of the egg tortilla and fold over. Like I said, this takes some practice to master.

The great news is this – if your fold over doesn’t work as you’d hope, don’t fear! Your omelet just turned into a scramble. Still delicious. You’re welcome 🙂

If you like this omelet, check out these other recipes:

Stovetop Spring Frittata

Italian Omelet

Summer Veggie Omelet

Quick and Easy Paleo Breakfast Ideas

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Greek Omelet

Salty olives and sundried tomatoes takes the omelet a long way when it comes to flavor and nutrition. This is the perfect breakfast when you’re short on time but still need a healthy breakfast.

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Paleo

Total Time 10 minutes

Servings 1

Calories 470 kcal

Ingredients

• 1 tablespoon olive oil
• 3 eggs beaten
• 1/4 cup diced cucumber
• 1/4 cup diced red onion
• 2 tablespoons sliced sundried tomatoes
• 4-5 kalamata olives pitted and sliced
• 1/4 teaspoon dried oregano
• Sea salt and fresh ground pepper to taste

Instructions

1. Heat the oil in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges.
2. When the eggs are cooked, add the remaining ingredients and fold in half. Heat through and serve.

Nutrition Facts

Greek Omelet

Amount Per Serving

Calories 470 Calories from Fat 279

% Daily Value*

Fat 31g48%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 10g11%

Protein 21g42%

* Percent Daily Values are based on a 2000 calorie diet.