Are you sick of the traditional Greek omelette you’ve been making for years and every restaurant in town is serving? This delicious flavorful Greek omelette recipe with goat cheese and balsamic glaze will be your new go-to breakfast!
This classic, delicious, and elegant breakfast dish goes perfectly with your favorite coffee, a brunch cocktail, or strong morning tea. It is also a great option for meal prep and lunch boxes.
This omelette recipe is truly one for the books. It is a simple Greek omelette with tomato, kalamata olives, goat cheese instead of salty feta, and leveled up with balsamic glaze and fresh arugula.
This dish is elegant, flavorful, and so easy to make. Here is everything you will need and step by step cooking method.
What You Need to Make a Greek Omelette
This Greek omelette contains simple, yet flavorful ingredients. If you are not a kalamata olive fan, feel free to use your favorite olives or skip them all together. In case you want to work with things you might have in the fridge, add mushrooms or spinach instead.
Ingredients:
- Eggs
- Tomato – cherry tomatoes or heirloom tomatoes are best for Greek omelette since they are juicy and with the most flavor.
- Kalamata Olives – make sure they are pitted.
- Goat Cheese – traditional Greek omelette recipes call for feta. However, I decided to switch things around and go a step above and use goat cheese. It has a very similar texture and creamy flavor.
- Arugula – or spinach.
- Balsamic Glaze – keep reading to find out how to make your own.
- Olive Oil
- Sea Salt
- Black Pepper
Tools:
- Mixing bowls
- Non-stick skillet – don’t use a big skillet because the omelette will come out thin and crispy.
How To Make a Greek Omelette
- Heat the skillet to medium. Make sure the pan is hot before drizzling olive oil and swirling it around.
- In a mixing bowl combine the eggs, sea salt, and black pepper. Beat the eggs with a whisk until yellow and frothy.
- Heat a large drizzle of olive oil in a skillet over medium heat. Add the tomatoes and kalamata olives and cook for a minute. Add the eggs.
- Cover the pan with a lid. This will cook the eggs through.
- Remove the cover and turn the heat off. Transfer the omelette to a plate and fold.
- Garnish with arugula, more goat cheese, and drizzle with the balsamic glaze. Serve immediately!
How To Make the Balsamic Glaze
This Greek omelette might have the best flavors of the salty olives and creamy texture of the goat cheese, but the balsamic glaze finishes the dish with a tangy and sweet touch.
The glaze is very easy to make and all you need is equal parts balsamic vinegar and honey. Bring the two to boil in a small saucepan. Then reduce the heat to low and simmer until the mix is thick and reduce its size by half.
Let cool and store in an air-tight container in the fridge for up to two weeks.
Tips for the Perfect Omelette Every Time
The secret to a perfect omelette at home is in the pan. Make sure to use a small size, non-stick pan. Heat to hot (almost smoking) before adding the oil.
When the oil is in the pan, swirl it around to grease the entire surface where the eggs will touch. This will ensure even cooking and no sticking. Eggs burn and stick quicker than you think, even when using a non-stick skillet.
Pro tip: To check if the oil is ready add a single drop of the egg mixture to it. If it starts to bubble and sizzle right away you are ready to go. Never add the eggs to cold oil. It will just make the eggs tough and rubbery.
Use a plastic or rubber spatula to protect your non-stick pan. You will use it to flip the eggs on one side and to transfer the cooked omelette to a plate.
Greek Omelette
Equipment
- non stick pan
- mixing bowls
Ingredients
- 3 large eggs
- 2 tbsp whole milk
- 3 to 4 cherry tomato cut in half
- 3 to 4 kalamata olives pitted and cut in half
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ cup arugula
- 1 tbsp balsamic glaze
- 1 tbsp goat cheese crumbled
- sea salt for garnish
- black pepper for garnish
Instructions
- Heat the skillet to medium. Make sure the pan is hot before drizzling olive oil and swirling it around.
- In a mixing bowl combine the eggs, sea salt, and black pepper. Beat the eggs with a whisk until yellow and frothy.
- Heat a large drizzle of olive oil in a skillet over medium heat. Add the tomatoes and kalamata olives and cook for a minute.
- Add the eggs and cover the pan with a lid. This will cook the eggs through.
- Remove the cover and turn the heat off. Transfer the omelette to a plate and fold.
- Garnish with arugula, more goat cheese, and drizzle with the balsamic glaze. Serve immediately!
Nutrition
Here are a few other recipes you might enjoy!
- Chicken Omelette
- Crab Omelette
- Mexican Omelette
- Salmon Omelette
- Hash Brown Omelette
- Shrimp Omelette
- Asparagus Omelette
Hristina Polk focuses on Mediterranean fusion meals inspired by her Eastern European culture and the places she has traveled.