Baked Greek Omelet Recipe
If you’re craving a breakfast that’s as vibrant as it is nourishing, the Baked Greek Omelet is exactly what you need to start your day off with a burst of Mediterranean sunshine. This dish brilliantly combines fluffy eggs with the salty tang of feta cheese, briny Kalamata olives, and fresh veggies like spinach and cherry tomatoes to create a flavor-packed, protein-rich meal that’s both comforting and wholesome. Whether you’re cooking for a crowd or need a reliable make-ahead option for weekday mornings, this Baked Greek Omelet will quickly become your go-to, offering a delicious way to fuel your mornings with the freshest ingredients and a touch of Greek charm.
Ingredients You’ll Need
What’s great about this recipe is how simple yet purposeful each ingredient is, coming together to create layers of delicious flavor, texture, and color that make the Baked Greek Omelet so special.
- 12 large eggs: The hearty base that makes this omelet fluffy and protein-packed.
- 1/2 cup milk: Adds creaminess and helps keep the eggs tender once baked.
- 1/2 cup feta cheese, crumbled: Provides a tangy, salty bite that’s quintessentially Greek.
- 1/2 cup Kalamata olives, chopped: Adds a rich, briny depth to every mouthful.
- 1/2 cup red onion, finely chopped: Adds subtle sweetness and crunch after being sautéed.
- 1 cup spinach, chopped: Brings a fresh, earthy note plus vibrant green color.
- 1/2 cup cherry tomatoes, halved: Offers juicy bursts of sweetness that balance the saltier ingredients.
- 1 tablespoon olive oil: Used to sauté the veggies, adding richness and healthy fats.
- 1 teaspoon dried oregano: Classic Mediterranean herb that infuses the omelet with authentic flavor.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
How to Make Baked Greek Omelet
Step 1: Preheat and Prepare the Egg Mixture
Start by heating your oven to 350°F (175°C) to ensure it’s ready once your ingredients are combined. In a large bowl, whisk together eggs, milk, dried oregano, salt, and pepper until the mixture is smooth and well blended. This step lays the foundation by making sure your omelet will have that perfect texture and seasoning balance throughout.
Step 2: Sauté the Vegetables
Heat olive oil in a large oven-safe skillet over medium heat. Add the finely chopped red onion and sauté for 2 to 3 minutes until they soften and become fragrant. Toss in the chopped spinach, cooking for another minute or two until just wilted. This gentle cooking intensifies their flavors and softens their texture while keeping the nutrients locked in, making every bite satisfying.
Step 3: Combine the Mediterranean Flavors
Once the veggies are ready, remove the skillet from heat and stir in the crumbled feta cheese, chopped Kalamata olives, and halved cherry tomatoes. These ingredients bring salty, briny, and sweet notes that beautifully contrast with the mild greens and creamy eggs, creating that signature Baked Greek Omelet flavor profile.
Step 4: Bake the Omelet
Pour your whisked egg mixture evenly over the vegetable and cheese blend in the skillet, ensuring all ingredients are well distributed. Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the eggs have set and the top develops a lovely golden hue. Baking rather than frying keeps the omelet so tender and light, with a fluffy texture that’s hard to beat.
Step 5: Let It Rest and Serve
Remove the skillet from the oven and allow the omelet to cool for a few minutes. This resting time helps the flavors meld even more and makes slicing easier without losing that beautiful structure. Now, you’re ready to serve up generous wedges full of savory Mediterranean goodness.
How to Serve Baked Greek Omelet
Garnishes
A sprinkle of fresh chopped parsley or dill adds a burst of herbaceous freshness, brightening the dish and enhancing its presentation. You can also add a few extra Kalamata olives or a light drizzle of good-quality olive oil for a glossy finish and intensified Mediterranean appeal.
Side Dishes
Pair your Baked Greek Omelet with warm, crusty whole-grain bread or pita for dipping, or complement it with a crisp green salad tossed with lemon vinaigrette to add extra freshness and crunch. Roasted potatoes or a simple cucumber and tomato salad also make wonderful companions, turning your meal into a satisfying Mediterranean spread.
Creative Ways to Present
Try serving this omelet in individual ramekins for a charming brunch presentation. You can also cut it into smaller, bite-sized pieces and arrange them on a platter for a delightful breakfast buffet. Experiment by topping each slice with a dollop of Greek yogurt or tzatziki sauce to introduce a creamy tang that pairs perfectly with the rich flavors below.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Greek Omelet keeps beautifully in an airtight container in the refrigerator for up to 4 days. This makes it ideal for planning ahead and enjoying a nutritious breakfast without the hassle on busy mornings.
Freezing
You can freeze portions of the baked omelet by wrapping them tightly in plastic wrap and aluminum foil or placing them in freezer-safe containers. Frozen omelet pieces will keep well for up to 2 months, perfect for longer-term meal prepping needs.
Reheating
To reheat, simply microwave your portion for about 1 to 2 minutes until warmed through, or place it in a preheated oven at 350°F (175°C) for 10 to 15 minutes. Reheating in the oven helps maintain the texture better than the microwave if you have the time.
FAQs
Can I use other types of cheese instead of feta?
Absolutely! While feta is traditional, you can swap it with goat cheese, mozzarella, or even Parmesan to suit your taste. Each cheese adds its unique flavor and texture, making the Baked Greek Omelet your own culinary canvas.
Is this recipe suitable for meal prepping?
Definitely. The Baked Greek Omelet holds up well in the fridge, making it perfect for preparing in advance and enjoying for several days. It’s a convenient, healthy option for quick breakfasts or lunches.
Can I add other vegetables to the omelet?
Yes, feel free to add or substitute vegetables like bell peppers, zucchini, or mushrooms. The Baked Greek Omelet is very versatile and welcomes your favorite Mediterranean veggies for added flavor and nutrition.
What if I don’t have an oven-safe skillet?
No worries! You can cook the vegetables in a regular skillet first, then transfer everything to a greased baking dish to bake the eggs. Just be sure the baking dish is at least 9 inches to allow even cooking.
How can I make this dish keto-friendly?
This recipe is naturally low in carbohydrates, so it fits well within most keto diets. Just double-check that no added sugars sneak into your ingredients and focus on fresh, whole-food components—the Baked Greek Omelet is inherently a keto-friendly breakfast option.
Final Thoughts
I can’t recommend the Baked Greek Omelet enough for anyone wanting a nutritious, flavorful breakfast that feels like a warm hug from the Mediterranean. It’s simple to make, endlessly adaptable, and offers the perfect combination of fresh veggies, tangy cheese, and wholesome eggs. Once you try this recipe, it’s bound to become a beloved staple in your kitchen. So go ahead, whip one up tomorrow morning and treat yourself to a truly delightful start!
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Baked Greek Omelet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
The Baked Greek Omelet is a delicious and nutritious breakfast dish that combines the protein-rich goodness of eggs with fresh Mediterranean ingredients such as feta cheese, Kalamata olives, spinach, and cherry tomatoes. This easy-to-make oven-baked omelet offers a healthy, flavorful start to your day, perfect for meal prep or a satisfying brunch option. Packed with essential vitamins, healthy fats, and a low carbohydrate profile, it aligns well with vegetarian and Mediterranean diet principles.
Ingredients
Egg Mixture
- 12 large eggs
- 1/2 cup milk
- 1 teaspoon dried oregano
- Salt and pepper to taste
Vegetables and Protein
- 1/2 cup red onion, finely chopped
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, chopped
- 1/2 cup feta cheese, crumbled
Cooking Fat
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the correct temperature when the omelet is ready to bake.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, dried oregano, salt, and pepper thoroughly until the mixture is smooth and fully combined.
- Sauté Onions: Heat olive oil in a large oven-safe skillet over medium heat. Add the finely chopped red onions and cook for 2-3 minutes until they soften and become translucent.
- Cook Spinach: Add the chopped spinach to the skillet with the onions and cook for 1-2 more minutes until the spinach wilts. Then, remove the skillet from heat to prevent cooking further.
- Add Remaining Vegetables and Cheese: Stir in the crumbled feta cheese, chopped Kalamata olives, and halved cherry tomatoes into the skillet with the softened vegetables, mixing evenly to distribute the ingredients.
- Combine and Pour Egg Mixture: Pour the prepared egg mixture over the vegetables and cheese in the skillet, ensuring the ingredients are spread out evenly for uniform cooking.
- Bake Omelet: Transfer the skillet to the preheated oven and bake for 25-30 minutes until the eggs are fully set and the top is lightly golden brown.
- Cool and Serve: Let the baked omelet cool for a few minutes after removing it from the oven. Slice into portions and serve warm for a nutritious breakfast or brunch.
Notes
- You can substitute spinach with kale, arugula, or bell peppers based on preference.
- If olives aren’t preferred, try sun-dried tomatoes or artichokes for a different Mediterranean flair.
- Add red pepper flakes or chili peppers if you like a spicy kick.
- Try different cheeses like goat cheese, Parmesan, or mozzarella for varied flavor profiles.
- This dish can be made ahead and refrigerated for up to 3-4 days, making it ideal for meal prep.
- Use an oven-safe skillet to bake directly in the pan, or transfer to a baking dish if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 370 mg
Keywords: Baked Greek Omelet, Mediterranean breakfast, healthy omelet recipe, vegetarian breakfast, high protein breakfast, meal prep omelet, baked eggs with vegetables
