Greek Omelet

Greek Omelet

This Greek omelet, with zucchini, shallot, tomato, feta, and fresh basil, is a vibrant dish that balances creamy, tangy, and herbaceous notes. The olive oil brings everything together, creating a luscious Mediterranean experience that’s as nourishing as it is delicious.

Greek Omelet

Ingredients

3 eggs

• 1 small zucchini, sliced

• 1 shallot, sliced

• ½ cup of feta cheese, crumbled

• 1 tomato, sliced

• Fresh basil leaves, chopped

• 2 tbsp olive oil. split or more as needed

• Fresh herbs for garnish

Method

1. Heat 1 tbsp olive oil in a skillet. Sauté shallots for 1 minute, add zucchini, cook until soft. Stir in tomatoes, cook for 2 minutes. Remove the mixture from the skillet

2. Add remaining olive oil to skillet

3. Beat eggs. Pour into pan, reduce heat. Let set slightly, then gently lift edges for egg to flow underneath.

4. Cook until eggs are just set. Flip eggs, add the vegetables ½ the feta cheese and some of the basil

5. Fold omelet onto a plate. Garnish with more basil and feta.

Serving Suggestions

Pair with toast, olives, or salad.

Mediterranean Blend Seasonings

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