❈ Mediterranean Omelette ❈

❈ Mediterranean Omelette ❈
AuthorArtem OlivaCategoryDifficultyBeginner

Showcasing the flavors of the Mediterranean, this flavorful and hearty omelet features
onion, green pepper, and crumbled feta and is seasoned with fresh mint. It can be enjoyed
for breakfast or served with a salad for a light lunch.

Yields2 Servings
Prep Time2 minsCook Time11 minsTotal Time13 mins
13 Minutes

 3 Eggs
 2 tbsp Milk
 2 tbsp Chopped Fresh Mint
 1 pinch Salt
 1 pinch Freshly Ground Black Pepper
 1 qt Chopped Medium Onion
 1 qt Medium Green Bell Pepper, Seeded and Chopped
 2 tbsp Crumbled Feta

1

In a medium bowl, whisk the eggs, milk, mint, salt, and black pepper
until well combined.

2

Add Artem Oliva olive oil to a medium pan placed over medium heat. When the
oil begins to shimmer, add the onions and peppers and sauté for 5
minutes or until the onions are soft.

3

Add the egg mixture to the pan, ensuring it spreads evenly across the
bottom of the pan, and sprinkle the feta over the top. Cook for about
3–4 minutes or until the eggs are set on the bottom but still liquidy on top,
and then use a rubber spatula to carefully fold the omelet over and in half.

4

Continue cooking for an additional 1–2 minutes or until the eggs are
set. To serve, cut in half. Store covered in the refrigerator for up to 3
days.

Nutrition Facts

Serving Size 2

Servings 2


Amount Per Serving
Calories 177
% Daily Value *
Total Fat 13g20%
Saturated Fat 5g25%
Total Carbohydrate 4g2%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 
 
 
 

Ingredients

 3 Eggs
 2 tbsp Milk
 2 tbsp Chopped Fresh Mint
 1 pinch Salt
 1 pinch Freshly Ground Black Pepper
 1 qt Chopped Medium Onion
 1 qt Medium Green Bell Pepper, Seeded and Chopped
 2 tbsp Crumbled Feta

Directions

1

In a medium bowl, whisk the eggs, milk, mint, salt, and black pepper
until well combined.

2

Add Artem Oliva olive oil to a medium pan placed over medium heat. When the
oil begins to shimmer, add the onions and peppers and sauté for 5
minutes or until the onions are soft.

3

Add the egg mixture to the pan, ensuring it spreads evenly across the
bottom of the pan, and sprinkle the feta over the top. Cook for about
3–4 minutes or until the eggs are set on the bottom but still liquidy on top,
and then use a rubber spatula to carefully fold the omelet over and in half.

4

Continue cooking for an additional 1–2 minutes or until the eggs are
set. To serve, cut in half. Store covered in the refrigerator for up to 3
days.

❈ Mediterranean Omelette ❈