Ready in 20 minutes, this spinach omelette with a Mediterranean twist is perfect for breakfast. It's packed with vegetables and flavor, and is very easy to make.
Mediterranean style breakfasts are my absolute favorite. From shakshuka and Italian baked eggs to borek and Mediterranean breakfast hash, every dish contains fresh vegetables and is full of flavor. This spinach omelette is a great option for breakfast if you'd like to start your morning with a hearty and healthy breakfast made with vegetables.
Table Of Contents:
Benefits of spinach
Spinach is a delicious food that comes with so many benefits. It's a great source for insoluble fiber, vitamin C and iron. It's low calorie and very nutrient-rich which makes a great choice for many meals.
You can use it raw in salads or cooked in so many dishes including this vegetable omelette or our favorite Greek spinach rice.
Why you'll love this spinach omelette
- A healthy option: Packed with vegetables and cooked in olive oil, this omelette is a great choice for a healthy breakfast.
- Easy to make: As easy as chopping the vegetables and whisking eggs! You don't need any special skills to make this recipe.
- Customizable: You can leave out any ingredient you don't like and add the veggies you prefer. We'll talk more about substitutions and variations below.
Ingredients and substitutions
- Onion: You can use white or yellow onions for this vegetable omelette recipe.
- Artichokes: I love using marinated artichokes to make omelette and I usually slice them.
- Spinach: Baby spinach works best for this recipe. However, if you have regular spinach, chop them roughly before adding them to the rest of the ingredients.
- Sun-dried tomatoes: A delicious addition to this breakfast recipe. I don't recommend using fresh tomatoes.
- Eggs: Whisk the eggs well before adding them to the vegetables.
- Olives: Kalamata olives are perfect for this recipe. It's best to slice them in half.
How to make a spinach omelette
- Heat the olive oil in a pan over medium heat. Sauté the onion for a couple of minutes until translucent. Stir in the artichoke and then add in spinach and cook until wilted.
- Add in the olives and sun dried tomatoes and give it a good stir.
- Crack the eggs in a bowl and lightly whisk them. Add them to the sauteed vegetables. Season with salt and pepper. Cover and cook until the eggs are set.
- Slice and serve warm.
You can add different ingredients to this Mediterranean spinach omelette to match your taste:
- Cheese: Top the omelette with crumbled feta or shredded mozzarella and cover the pan for the cheese to melt.
- Vegetables: You can add other vegetables such as shallots, mushrooms, peppers or zucchini.
- Meat: Add chicken sausage or chopped turkey bacon for more protein.
I like serving vegetables for breakfast and even though this Mediterranean omelette is packed with vegetables, I still opt for a quick tomato and cucumber side salad. With a piece of bread such as pide, pita or barbari, this is a complete dish that can be served at any time of the day!
Frequently asked questions
If you have leftover cooked spinach, you can add them to this omelette and proceed with the cooking as instructed. But it's no necessary to cook it in advance since you're going to sauté it with the onion.
Yes, you can use frozen spinach for this recipe. However, let it thaw first and squeeze it hard and discard excess water. Then follow the recipe as mentioned in the recipe card.
You can fold this omelette. If planning to do so, don't cover the pan once you add the eggs and wait for them to set a bit. Then fold the omelette gently using a spatula.
Leftovers and storage
This Mediterranean omelette is best served and eaten immediately. However, if you have leftovers, store it in an airtight container and refrigerate for up to 2 days. To reheat, place the omelette in a pan over medium low heat with 1 tablespoon of water. Cover the pan with a lid and heat for 5 to 10 minutes.
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Mediterranean Spinach Omelette
- 1 tablespoon olive oil
- ½ red onion sliced
- ½ cup marinated artichokes sliced
- 1 ½ cup baby spinach
- ½ cup Kalamata olives
- ½ cup dried tomatoes sliced
- 4 eggs lightly whisked
- Heat olive oil in a large pan over medium heat. Once the oil is shimmery, add the sliced onion and sauté until translucent. Stir in the marinated artichokes.
- Add in the the spinach and cook until wilted. Then add the kalamata olives and sun dried tomatoes and give it a good stir.
- Crack the eggs in a bowl and lightly whisk them. Add the eggs to the sauteed vegetables and season with salt and pepper.
- Cover the pan with a lid and cook until the eggs are set., about 5 minutes.
- If you have leftover cooked spinach, you can add them to the onions.
- You can also use frozen spinach, make sure to let it thaw a bit and squeeze out all the extra liquid.
- Use other vegetables such as mushrooms, peppers or zucchini if desired.
- If you like cheese, top the omelette with crumbled feta or mozzarella, cover and cook until the cheese is melted.
- It's best to serve this dish immediately. However, if you have leftovers, store it in an airtight container and refrigerate for up to 2 days. To reheat, place the omelette in a pan with 1 tablespoon water and cover. Reheat over medium heat for 5 minutes.