Greek Omelette with Tomato, Potatoes and Feta

A Greek omelette with feta cheese, cherry tomatoes and fresh herbs in a skillet.

Greek Omelette with Tomato, Potatoes and Feta

Our Greek omelette has tomatoes, potato, feta cheese and eggs. It’s a delicious, healthy, protein-packed dish to enjoy for breakfast, lunch or dinner.

Course Breakfast, Lunch, Main Course

Cuisine Greek

Prep Time 5

Cook Time 20

Servings

Calories 523kcal

Author by Jenny Skrapaliori Graves

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

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition