Mediterranean Spinach Omelette

5 from 5 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Mediterranean

Servings: servings

Calories: 189kcal

Author: Shadi HasanzadeNemati

Ingredients

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

Instructions

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.

Notes

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.

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