Mom’s Mediterranean Style Omelette

Yes, there is a fair amount of technique involved in making a perfect omelette with no brown on the outside, but unless you have a judge in your kitchen every morning, you can whip up a damn good omelette in less than 10 minutes.

I love making Mediterranean & Greek inspired egg dishes, like Baked Eggs because the flavors are so bright. So for this omelette I used garlic, spinach & feta, all of which are staples in my kitchen. For a little extra protein I threw in some roughly chopped deli meat (chicken or turkey will work just fine.)

I learned this method for simple omelette making from my mom. She used to surprise me in the morning with these beautiful light omelettes. Her secret to making an easy no fuss omelette is to use a larger saute pan. This will create a more crepe like omelette that is amazing in it’s own way, and much easier to make.

This two egg omelette is actually quite filling and I could only manage to eat half and stored the rest in the fridge for the next morning. With this method you really can pack in as much veggies as you’d like.

Bon Appétit


Mom’s Omelette
Recipe Type: Breakfast/Brunch
Author: Kiano Moju
  • 2 eggs, beaten and seasoned with a pinch of salt
  • 1 cup spinach leaves
  • 1 garlic clove, sliced
  • 1 oz deli chicken or turkey, roughly chopped
  • 1 oz feta cheese,
  • salt & pepper to taste
  • 1 1/2 TBSP olive oil
  • *A Wide non-stick saute pan
  1. Using 1 TBSP of the olive oil, saute the garlic over medium heat until fragrant. Add in meat and spinach. Season with a pinch of salt & black pepper, cooking until spinach is wilted. Remove from pan and place aside.
  2. Wipe out pan with a paper towel. Add in remainder oil. Once pan is hot (not smoking) add in the egg, Swirl the egg around the pan until most of it has cooked. Reduce the heat to low and loosen the edges all around. If there is any remaining uncooked egg, allow it to run under the cooked bits. Add in the sauteed mixture to the center of the omelette, crumbling the feta cheese on top. Fold over one side to cover the mixture.
  3. Roll out onto the plate starting with the remaining open flap of the egg. The omelette should roll into itself to close.



Kiano Moju


Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

  1. Thanks for your mom’s tip, I love the idea of you stuffing the omelettes with veggies!

  2. While I do not find omelets super challenging, I AM impressed by anyone getting them ready regularly on a school morning! Go your mom! Also, great idea to use deli meat to save time.


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