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
Scale
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
