Greek Omelet with Feta and Olives
Briny olives and tangy feta crumbled into silky eggs with fresh oregano, a Mediterranean-inspired omelet that transports your breakfast to a sunny Greek island.
12minutes
2servings
320calories
18gprotein
$2.10per serving
Ingredients (serves 2)
- 3 Eggs
- 1/4 cup crumbled Feta
- 1/4 cup Olives, pitted and halved
- 1 Tomato
- 2 tablespoons Butter
- 1/2 teaspoon dried Oregano
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Whisk eggs with salt, pepper, and oregano in a bowl.
- 2
Melt 1 tablespoon butter in an 8-inch skillet over medium heat and cook diced tomato for 1 minute.
- 3
Remove tomato to a plate, add remaining butter to the skillet, and pour in whisked eggs.
- 4
Gently stir and push cooked egg to center until nearly set, about 2 minutes, then add tomato, feta, and olives to one half and fold omelet in half.
