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Posted by on Mar 23, 2014 in Dairy Delights, Egg-Stravaganza!, Gluten Free, So Pretty, Vegetarian | 0 comments

Greek Omelette

Greek Omelette

It’s tangy, it’s salty, it has zing! This little Greek omelette makes a delicious meal any time of day. The recipe makes a single omelette about the right size for a small stomach.


  • 1 large, fresh, free-range, organic egg
  • 1 teaspoon milk
  • fresh black pepper
  • 2 tablespoons feta cheese crumbles
  • 2 cherry tomatoes, thinly sliced
  • 1 scallion, diced
  • 3 calamata olives, pitted and thinly sliced
  • 1 tablespoon butter


  1. Crack the egg into a bowl and add the milk and a few grinds of freshly ground black pepper. Beat until the yolk and white are completely mixed.
  2. In a very small skillet over medium heat, melt the butter.
  3. Pour the egg mixture onto the melted butter.
  4. When the egg has bubbled and firmed some, but is still partly raw, sprinkle the cheese, olives, tomato, and scallion evenly on the egg.
  5. Use a spatula to fold the omelette in half. Cook for 45 seconds.
  6. Flip the folded omelette. Cook for 45 seconds.
  7. Remove from heat and serve.

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