Learn how to make delicious french style omelettes with a Greek twist! These Greek Omelettes are perfect for weekday breakfasts, or weekend brunches!
I have the best job. My kids sometimes (okay, all the time) make fun of me. I mean really, I make food for my family, for a living. I get a paycheck to basically feed my family. What’s not to love about that?
Let’s talk about eggs quick. I have to be honest for minute here. I’ve never been one to want or crave eggs.
Until now. Seriously. I’m totally obsessed with Greek Omelettes.
Using store bought sliced gyro meat (this was bought at GFS, but I’ve seen it at Meijer too), you can create the perfect Greek Omelette.
How to make the perfect omelette:
- Butter your non stick skillet after heating it to medium high. Yes, it’s not NEEDED in a non stick pan, but oh my word it makes it taste so much butter. I mean better!!
- Don’t OVER BEAT your eggs. For every two eggs, add 2 Tbsp water. Beat with a whisk until you see only a few “streaks” in the eggs. Along these lines…don’t add too much egg to your skillet!! I know my husband likes THICK omelettes, but I’ve realized, thinner the better. Otherwise, it’s just scrambled eggs in omelette shape (yuck)
- Once your eggs are in your skillet, work fast (you’ve got it heated already so it won’t take long). Using your spatula, pull in from one corner, tilting the pan to let some of the egg juice (yes, that is a gross term, sorry) touch the pan. Repeat on other side. This should take 30 seconds. Add your toppings while the eggs are still moist. Flip one side onto the top, cook a few seconds, and slide on your plate.
- For Greek Omelettes, don’t forget the homemade Tzatziki! Seriously, it completes the meal.
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More Easy Recipes
Greek Omelette recipe
- 4 Tbsp butter
- 8 large eggs
- 1/2 cup water
- 1/2 sweet red pepper, diced and seeded
- 1/2 cup crumbled feta cheese
- 8 slices gyro meat
- 1 cup plain greek yogurt
- 1 1/2 cup diced cucumber
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 tsp greek seasoning
- parsley for garnish
- First, prepare the tzatziki sauce. Combine the plain greek yogurt with the cucumbers, kosher salt, black pepper and greek seasoning. Refrigerate until ready to use.
- Cook the gyro meat in a non stick skillet for several minutes over medium high heat, flipping occasionally, until desired crispness. For my omelette, I like my gyro meat crispier (I also like my bacon crispier). Set aside.
- Preheat non stick skillet to medium high heat. In a medium bowl, whisk eggs and water together. Add 1 Tbsp butter to skillet for each batch of eggs. Scoop about 1/4 cup of eggs to skillet. Cook about 30 seconds, scraping corner of pan and letting eggs run onto skillet.
- While omelette is still moist, sprinkle on 2 Tbsp feta cheese, 2 slices gyro meat and some red pepper. Flip one side over filling, allow to cook an additional 20-30 seconds. Slice onto plate and top with some tzatziki and parsley to garnish. ENJOY.
Amount Per Serving: Calories: 485Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 469mgSodium: 1387mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 35g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.