Greek-style Omelette

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch
Servings 4


  • 8 Egg
  • 1 tsp dried oregano
  • 1 tbsp Mint
  • 4 tbsp Fresh flat-leaf parsley
  • 2 tbsp Drizzle extra virgin olive oil
  • 2 red onion
  • 2 large tomato
  • ½ zucchini
  • 100 g black pitted olives
  • 100 g reduced fat feta cheese
  • 1 pinch Salt and pepper to taste


  • Whisk the eggs in a bowl and add the oregano, mint and parsley. Season well.
  • Heat the oil in a large nonstick frying pan. Add the red onion and fry over a high heat for about 3-4 minutes or until brown around the edges.
  • Add the tomatoes, zucchini and olives and cook for 3-4 minutes or until the vegetables begin to soften.
  • Meanwhile, preheat the grill to medium-high.
  • Reduce the heat to medium and pour the eggs into the frying pan. Cook for 3-4 minutes, stirring as they begin to set, until they are firm but still slightly runny in places.
  • Scatter over the feta, then place the pan under the preheated grill for 4-5 minutes or until the omelette is puffed up and golden.
  • Cut into wedges and serve with a crisp green salad, if liked.


Calories: 392kcalCarbohydrates: 8gProtein: 21gFat: 30gSodium: 874mgFiber: 5gCalcium: 230mg
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