Description

Craving a quick, nutritious breakfast or brunch that bursts with Mediterranean flavors? The Mediterranean Omelet is your answer! This light yet satisfying dish features fluffy eggs filled with creamy feta or goat cheese, juicy tomatoes, and fresh green onions, all cooked to perfection in a single skillet

Ingredients

To make a Mediterranean Omelet for 2 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:

Large Eggs (4): Provide a fluffy, protein-rich base.
Water (¼ cup): Makes the eggs lighter and fluffier.
Salt (⅛ tsp): Enhances overall flavor.
Pepper (Dash): Adds a mild kick.
Butter (1 tbsp): Adds richness and prevents sticking.
Crumbled Feta or Goat Cheese (¼ cup): Brings creamy, tangy flavor.
Chopped Tomato (¼ cup): Adds juicy, fresh sweetness.
Green Onion (1, chopped): Provides mild, fresh crunch.

Substitutions and Variations:

Eggs: Use egg whites or a mix of whole eggs and whites for a lighter option.
Feta/Goat Cheese: Swap with crumbled queso fresco, ricotta, or a dairy-free cheese alternative.
Tomato: Replace with diced roasted red peppers, sun-dried tomatoes, or cherry tomatoes.
Green Onion: Substitute with chives, red onion, or shallots.
Add-Ons: Include spinach, olives, artichoke hearts, or fresh herbs like dill or parsley.
Gluten-Free: The recipe is naturally gluten-free; ensure cheese is gluten-free (check labels).

Why These Ingredients Matter: The eggs provide high-quality protein, while the feta or goat cheese adds a tangy, Mediterranean flair. The tomato and green onion bring freshness and color, making this a balanced, nutrient-rich meal perfect for quick, healthy eating.

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Instructions

Step 1: Prepare the Egg Mixture

In a small bowl, whisk together 4 large eggs, ¼ cup water, ⅛ tsp salt, and a dash of pepper until well blended.

Tip: Whisk thoroughly to incorporate air for a fluffier omelet; the water helps create a lighter texture.

Step 2: Cook the Omelet

In a large nonstick skillet, heat 1 tbsp butter over medium-high heat until melted and foaming.
Pour in the egg mixture; it should set immediately at the edges.
As the eggs set, use a spatula to push cooked portions toward the center, letting uncooked eggs flow underneath. Cook for 2–3 minutes until the eggs are thickened and no liquid egg remains.

Tip: Tilt the skillet to help uncooked eggs flow to the edges, and avoid overcooking to keep the omelet tender.

Step 3: Add the Filling

Sprinkle ¼ cup crumbled feta or goat cheese, ¼ cup chopped tomato, and 1 chopped green onion over one half of the omelet.

Tip: Distribute the filling evenly on one side to make folding easier and ensure balanced flavors.

Step 4: Fold and Serve

Fold the unfilled half of the omelet over the filling to form a half-moon shape.
Slide the omelet onto a plate and cut into 2 portions.
Serve immediately.

Tip: Serve hot to enjoy the fluffy eggs and melty cheese at their best.