Mediterranean Omelet

Name: Mediterranean Omelet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 eggs; 1/4 red bell peppers; 1/4 yellow bell peppers; 1/4 red onion; 7 cherry tomatoes; 30 g of feta cheese; 2 tbsp of olive oil; salt; black pepper; 1 tbsp of parsley; 1 tbsp of basil

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This thick omelet includes tomatoes, bell peppers and sautéed onions. 🍳 It can be eaten runny or well done, depending on taste.

Total time: 25 min
Prep: 15 min
Cook: 10 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Goes well with

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Nutrition facts

per serving · estimate

230kcal

Protein14 g24%
Carbs7 g12%
Fat17 g65%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an extra touch of freshness and flavor, add a few sliced black olives to your Mediterranean omelet. The olives bring a salty note and an authentic Mediterranean aroma that pairs perfectly with the vegetables and herbs. Serve with a slice of crusty bread for a light, tasty meal! 🫒🥖

Freezing : Can you freeze this recipe?

Not recommended

The texture of cooked eggs degrades badly (spongy/watery) after thawing and reheating.

Storage : How long does it keep?

Ideally eat right after cooking. Can keep 24 hours at most in the fridge in an airtight container, but the texture will be altered (firmer).

Making ahead : Can you make it the day before?

Yes

Yes for the vegetables (onion, peppers, tomatoes, herbs). Store them cut in airtight containers in a cool place.

Reheating : How do you reheat it?

Reheat gently in a skillet over low heat for a few minutes to avoid drying out and a rubbery texture. Microwave possible at very low power (1-2 min) but the texture may become less pleasant.

Variations

Replace the feta with fresh goat cheese or mozzarella.
Add black olives or sautéed zucchini along with the bell peppers.
Serve the omelet with a fresh salad and toasted bread for a complete meal.

Mistakes to avoid

Cooking the eggs over too high heat: the omelet turns dry and rubbery. Cook over medium heat so it stays tender.
Pouring the eggs over raw vegetables: they release water. Sauté the peppers and onion for 3 to 4 minutes first, then add the tomatoes.
Salting without tasting: feta is already salty. Season the eggs lightly and adjust at the end.

Frequently asked questions

Can you make this omelet without feta?

Yes, the feta is optional. Without it, the omelet is still tasty thanks to the bell peppers, tomatoes and herbs. You can replace it with fresh goat cheese or crumbled mozzarella, which melt a little more.

How do you fold the omelet without it breaking?

Wait until the eggs are set but still tender, then slide the spatula under one edge and fold the omelet in half in one slow motion. A well-oiled nonstick skillet makes folding much easier.

What other vegetables can you add to the omelet?

Zucchini, eggplant, mushrooms or olives go very well with the bell peppers and tomatoes. Sauté them before pouring in the eggs so they are tender and don't release water.

Should the omelet be runny or well done?

It's a matter of taste. For a runny omelet, take the skillet off the heat when the center is still slightly glossy. For a well-done omelet, leave it 2 to 3 minutes longer before folding.