Mediterranean Omelet With Vegetables

This Mediterranean omelet is a perfect start to your day, packed with vibrant flavors and nutritious ingredients. Filled with sautéed tomatoes, bell peppers, spinach, and olives and topped with a sprinkle of feta cheese, it offers a delightful taste of the Mediterranean. It’s a quick and healthy breakfast option that will satisfy and energize you.

Serving: 2 Prep Time: 10 minutes Cooking Time: 10 minutes

Mediterranean Omelet Ingredients

• 4 large eggs
• 1/4 cup cherry tomatoes, halved
• 1/4 cup bell peppers, diced (red, yellow, or green)
• 1/4 cup spinach leaves, roughly chopped
• 2 tablespoons Kalamata olives, pitted and sliced
• 2 tablespoons feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (such as parsley or basil) for garnish

How To Make The Mediterranean Omelet

Prepare the Vegetables:

• Heat the olive oil in a non-stick skillet over medium heat.
• Add the diced bell peppers and cook for 2-3 minutes until they soften.me
• Add the cherry tomatoes and cook for another 1-2 minutes until they release their juices.
• Stir in the spinach and olives, cooking just until the spinach wilts. Remove the vegetables from the skillet and set aside.

Prepare the Omelet:

• In a bowl, whisk the eggs with a pinch of salt and pepper.
• Pour the eggs into the same skillet over medium heat, tilting the pan to ensure even coverage.
• Let the eggs cook undisturbed for about 2-3 minutes until the edges start to set.
• Evenly spread the sautéed vegetables over one-half of the omelet.
• Sprinkle the crumbled feta cheese over the vegetables.

Fold and Cook:

• Carefully fold the omelet in half, covering the filling.
• Cook for another 1-2 minutes, allowing the cheese to melt and the omelet to finish cooking.
• Slide the omelet onto a plate and garnish with fresh herbs.
• Serve the Mediterranean omelet immediately with your favorite side, such as whole-grain toast or a light salad.

The Recipe for the Mediterranean Omelet

Mediterranean Vegetable Omelet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine Mediterranean

Servings 2

Ingredients

  

• 4 large eggs
• 1/4 cup cherry tomatoes halved
• 1/4 cup bell peppers diced (red, yellow, or green)
• 1/4 cup spinach leaves roughly chopped
• 2 tablespoons Kalamata olives pitted and sliced
• 2 tablespoons feta cheese crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs such as parsley or basil for garnish

Instructions

 

• Heat the olive oil in a non-stick skillet over medium heat.
• Add the diced bell peppers and cook for 2-3 minutes until they soften.
• Add the cherry tomatoes and cook for another 1-2 minutes until they release their juices.
• Stir in the spinach and olives, cooking just until the spinach wilts. Remove the vegetables from the skillet and set aside.
• In a bowl, whisk the eggs with a pinch of salt and pepper.
• Pour the eggs into the same skillet over medium heat, tilting the pan to ensure even coverage.
• Let the eggs cook undisturbed for about 2-3 minutes until the edges start to set.
• Evenly spread the sautéed vegetables over one-half of the omelet.
• Sprinkle the crumbled feta cheese over the vegetables.
• Carefully fold the omelet in half, covering the filling.
• Cook for another 1-2 minutes, allowing the cheese to melt and the omelet to finish cooking.
• Slide the omelet onto a plate and garnish with fresh herbs.
• Serve immediately with your favorite side, such as whole-grain toast or a light salad.

Keyword Mediterranean Vegetable Omelet

Storing the Mediterranean Omelet:

• Cool Completely: Allow the omelet to cool to room temperature before storing it to avoid condensation, which can make it soggy.
• Refrigerate: Place the omelet in an airtight container or wrap it tightly in plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days.
• Reheat: When ready to eat, reheat it in a microwave or a skillet on low heat until warmed through.

Freezing A Mediterranean Vegetable Omelet

• Cool Completely: Let the omelet cool to room temperature after cooking.
• Portion: Slice the omelet into individual portions, which makes it easier to reheat later.
• Wrap: Wrap each portion in plastic wrap or aluminum foil tightly to prevent freezer burn.
• Freeze: Place the wrapped omelet portions in a freezer-safe bag or container. Label the bag with the date. The omelet can be frozen for up to 2 months.
• Reheat: To reheat, thaw the omelet in the refrigerator overnight or use the microwave directly from frozen. For the best texture, reheat it in a skillet.
• This method will help maintain the omelet’s freshness and flavor.

To defrost a Mediterranean vegetable omelet properly, follow these steps:

Refrigerator Method (Best for Texture):

Timing: Transfer the frozen omelet to the refrigerator the night before you plan to eat it. This allows it to thaw slowly and evenly.
Reheating: Once thawed, reheat the omelet in a skillet on low heat or in the microwave until warmed through.
Microwave Method (Quick Defrost):

Timing: If you’re short on time, you can defrost the omelet directly in the microwave.
Instructions: Use the microwave’s defrost setting or heat at low power (about 30-50% power) for 1-2 minutes, flipping halfway through, until thawed.
Reheating: After defrosting, increase the microwave power to full and heat for another 1-2 minutes, or until fully warmed.
Skillet Method (From Frozen):

Instructions: You can also reheat the omelet directly from frozen by placing it in a non-stick skillet over low heat. Cover the skillet with a lid to help steam and heat the omelet evenly. Flip occasionally until it’s heated through.
Using the refrigerator method is ideal for preserving the best texture, but the microwave and skillet methods are faster options.

More Mediterranean Breakfast

Mediterranean Diet Avocado Toast Breakfast with Greek Yogurt

Greek Yogurt With Berries

Almond Cake

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