This Mediterranean spinach omelette is packed with amazing flavors. With olives and artichokes, this Mediterranean omelette is one to not miss.
Mediterranean style breakfasts are my absolute favorite. We use a lot of veggies to make Mediterranean breakfasts like Greek avocado egg sandwich or sausage breakfast muffins. This time we’re using all these delicious vegetables in a new way and are making a Mediterranean omelette.
Breakfast lovers, rejoice! If you love having eggs in the morning and are tired of your usual sunny side up or scrambled eggs, then this Mediterranean omelette is for you! It’s easy, packed with veggies and absolutely delicious. I mean, we’re talking about an omelette that is made with marinated artichoke hearts, sun dried tomatoes, and fresh spinach. This can’t be bad, right?
Why is this spinach omelette recipe a good breakfast option
Greek omelette is a great breakfast option for breakfast because you can have so many veggies in every bite. It’s full of delicious flavors thanks to sun dried tomatoes and olives. You can make a big batch ahead of time and enjoy it during the week. It’s very simple to make and it takes very little time.
We love this spinach omelette because it’s a great alternative to the usual omelette that’s made with eggs and maybe onions and mushrooms. What I don’t like about some restaurant or diner omelettes is that they usually don’t cook the veggies properly and you end up with a pile of half cooked onions and peppers that aren’t even mixed with the eggs. When making this spinach omelette at home, we make sure the vegetables are nicely nestled in the eggs. Which makes the omelette prettier and of course, more delicious. And I promise, there will be no half cooked vegetables.
Mediterranean spinach omelette ingredients
To make this delicious Mediterranean omelette you need the following ingredients:
- Sun dried tomatoes
I love using artichoke hearts marinated in olive oil and spices I usually find at supermarkets (I usually get mine at Costco but I’ve seen marinated artichokes in Trader Joe’s as well). They give a nice flavor kick to the dish. Fresh baby spinach is also perfect for this omelette as it has a better texture. I prefer to use whole baby spinach leaves or roughly chopped spinach but you’re free to chop them if you like.
How to make a spinach omelette
Heat olive oil in a pan over medium heat. Saute artichoke and onion for a couple of minutes.
Add in spinach and cook until they’re wilted.
Add in chopped olives and sun dried tomatoes and stir with the artichokes, onions and spinach.
Crack the eggs in a bowl and lightly whisk them. Add them to the sauteed vegetables. Add salt and pepper. Cover and cook until the eggs are set.
Whether you call it omelet or omelette, this Mediterranean breakfast goodness is going to be your new favorite breakfast!
Can I use cooked spinach to make spinach omelette?
Absolutely! If you have leftover cooked spinach, you can add them to this omelette and proceed with the cooking as instructed.
Can I use frozen spinach for this spinach omelette?
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.
Changes you can make to this Greek omelette
You can add different ingredients to this Greek omelette to match your taste:
- Spinach feta omelette: Add 1/3 cup crumbled feta to the spinach omelette once you add the eggs. Use a block of feta and crumble it yourself.
- Spinach tomato omelette: Use 1/2 cup chopped fresh tomatoes instead of sun dried tomatoes.
- Spinach mushroom omelette: Saute 1/2 cup sliced mushrooms in the beginning and leave out the artichokes.
Got extra spinach? Make these dishes:
- Persian yogurt and spinach dip
- Persian spinach and eggs (Nargesi)
- Easy Mediterranean green lentil soup
Mediterranean Spinach Omelette
This Mediterranean spinach omelette is packed with amazing flavors. With olives and artichokes, this spinach omelette is one to not miss.
- 1 tbsp olive oil
- 1/2 red onion sliced
- 1 cup marinated artichokes sliced
- 1 1/2 cup baby spinach
- 1/2 cup dried tomatoes sliced
- 4 eggs lightly whisked
- 1/2 cup Kalamata olives
Heat olive oil in a large pan over medium heat.
Saute onion until soft and translucent.
Add in artichokes and saute for a minute.
Add in baby spinach and cook until wilted.
Add in sun dried tomatoes and olives and mix well.
Pour whisked eggs into the pan, cover and cook for 5 minutes until the egg is set.