Big flat Greek omelette

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10 min


2 servings

* PLUS Cooking time: 5 minutes


  • 4 kalamata olives , pitted
  • 1 large plum tomato
  • 5 eggs
  • 1 tbsp water
  • 2 tsp olive oil or butter
  • 1/3 cup crumbled feta
  • 1/2 tsp dried oregano leaves
  • 2 tbsp chopped fresh basil , optional


  • Finely chop olives. Cut tomato in half. Squeeze out and discard seeds. Finely chop tomato. In a medium-size bowl, whisk eggs with water.
  • Set a medium-size, non-stick frying pan, about 9 inches (23 cm) wide, over medium heat. Add oil. When hot, swirl to coat bottom and base of sides. Add egg mixture but don’t stir. When edges are set, after about 1 minute, use a wide spatula to pull edges of eggs toward the centre and tilt pan so liquidy egg mixture runs underneath. Slowly repeat until eggs are almost set, about 2 more minutes.
  • Immediately turn heat to low. Evenly scatter olives, tomato and feta over eggs. Sprinkle with oregano. Cover and cook until cheese starts to soften and eggs are set in centre, about 2 more minutes. Loosen eggs from sides of pan with a spatula, then gently slide onto a plate. Sprinkle with basil, then cut in half.

Nutrition (per serving)

  • Calories
  • 294,
  • Protein
  • 18.8 g,
  • Carbohydrates
  • 4.1 g,
  • Fat
  • 22.3 g,
  • Fibre
  • 0.9 g,
  • Sodium
  • 463 mg.

This simple open-faced omelette, topped with black olives, tomato, feta and basil, makes the ultimate Mediterranean meatless dinner.