Our Greek omelette satisfies the palate with flavors of tomato, potato, feta cheese and of course eggs. It’s a delicious, healthy, protein-packed breakfast, keeping you full and energized throughout the day. You may also enjoy it for lunch or dinner with a leafy salad and crusty bread. Nostimo!
If you love this Greek Omelette with Tomato, Potatoes, and Feta, you will also love Eggs Kayanas-Strapatsada, Fried Eggs And Fries-Avga Me Patates or Fried Egg Sandwich!
Why this recipe sings
Our Greek omelette is a quick and easy way to prepare a delicious and satisfying meal. This recipe includes potatoes, feta cheese and tomatoes, making it a substantial dish that can easily be served for brunch, lunch or dinner.
Here is what you need
- Extra virgin olive oil
- Potato peeled and cut into 1 cm cubes ( ⅓ of an inch).
- Spring onions sliced, only the white part.
- A longhorn green pepper sliced.
- Organic free-range eggs.
- Cherry tomatoes.
- Greek feta cheese.
- Sea salt, freshly ground pepper and dried oregano
- Fresh oregano leaves (optional).
- Chili flakes (optional).
How to make a Greek omelette
Heat the oven to 400°F / 205°C.
Beat the eggs in a bowl with an egg beater or fork.
When the olive oil is hot, add the potatoes cubes and fry until they start getting color, about 5-6 minutes.
Carefully place the skillet in the oven and cook for 5 minutes.
Return the skillet to the oven and cook for 5 minutes.
What to serve with Greek omelette
A Greek omelette is perfect for breakfast, lunch or dinner.
- If you want a hearty and nutritious meal to start your day, this omelette is great for that. Serve it next to yogurt with figs and walnuts, or a slice of olive oil bread with salted butter.
- It can be a great lunch next to a leafy green maroulosalata, and some pita bread.
- Make an omelette for dinner with our baked creamy feta as an appetizer to dip homemade crackers and a piece of spanakopita.
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Greek Omelette with Tomato, Potatoes and Feta
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 potato peeled and cut into 1 cm cubes ( ⅓ of an inch)
- 2 spring onions sliced, only the white part
- 1 longhorn green pepper sliced
- 6 organic free-range eggs
- 1 cup cherry tomatoes
- ½ cup Greek feta cheese
- sea salt
- freshly ground pepper
- dried oregano
- fresh oregano leaves optional
- chili flakes optional
Instructions
- Heat the oven to 400°F / 205°C.
- In a bowl, beat the eggs with an egg beater or a fork.
- Pour the olive oil into a medium, oven-proof skillet over medium-high heat.When the olive oil is hot, add the potatoes cubes and fry until they start getting color, about 5-6 minutes.
- Add the sliced spring onions and pepper and mix with the potato cubes. Cook for 3-4 minutes.
- Pour the eggs all over the potatoes, peppers and spring onions.
- Scatter the sliced cherry tomatoes on top of the omelette.Carefully place the skillet in the oven and cook for 5 minutes.
- Take the skillet out of the oven and scatter the crumbled feta on top.Return the skillet to the oven and cook for 5 minutes.
- Scatter fresh oregano leaves, sprinkle some chili flakes, and serve with a seasonal green salad and crispy fried potatoes!
Notes
Nutrition
Love the combination of ingredients in this elevated omelette. Perfect for lunch, brunch and dinner too. We ofter have breakfast for dinner. This will be a nice addition to the rotation.
I love omelettes for dinner and I had all the ingredients in my refrigerator. Great omelette! Rich in flavor, the feta was just amazing with the warm tomatoes. Will make this again soon as it is so easy to make,
Thank you for the inspiration.
These classic flavors are a wonderful way to start off the morning. I love omelets so I cannot wait to make this one.
Absolutely loved this Greek omelet. The potatoes made it more filling and the tomato and feta combo was delish!
We love Greek food! This Greek omelette has a well-balanced and super-satisfying taste! I printed out this recipe so that I can make it again and again. Thank you for sharing.:)
We’ve been doing family brunch every Sunday and I selected your Greek omelette for last Sunday’s meal. The potatoes really made it a hearty meal on its own and the tomatoes and feta added more brightness and creaminess than I’d imagine. Loved it!
OMG all of these amazing flavours in one dish?! I forsee 100% chance of Greek omelette for lunch tomorrow.
This omelette hit the spot for breakfast! It was loaded with all my favorite ingredients and had so much flavor. Making this again!!
I love the addition of feta and potatoes in this omelette! My new go-to weekend breakfast recipe!
This omelette was so good! Potatoes, eggs, and feta are my favorite savory breakfast trio and the freshness of the cherry tomatoes really brought all the flavors together!
Hmmm…olives or not? Oven temp? Cheers.
Hi Tom,
You can use olives if you like. Scatter a few halved pitted kalamata olives when you add the tomatoes.
The oven should be at 400°F / 205°C.
Thank you for checking out the recipe.
X Jenny
Tried the Greek Omelette with potatoes, tomatoes, feta and olives for the first time tonight.
It was tasty, but I felt it needed just a little something extra.
Then realized THERE WERE NO OLIVES IN THE RECIPE, ONLY IN THE TITLE!
Will have to guess how many chopped kalamata to use, but I’ll bet that will add what I felt was missing.
Hi Deandre, good catch! Thank you for letting us know. The olives in the title are an error from our part.
You can certainly add a fee olives in this omelette recipe. Start with tablespoon of roughly chopped pitted olives and increase or decrease by taste. You can also add them sprinkled on top when serving along with maybe pickles or relish, and a dollop of Greek yogurt. My husband does that all the time.
x Jenny