Greek Omelet

This easy omelet recipe brings the flavors of a Greek salad to the breakfast table as it references the history of Greek-owned diners in America. It’s hard to pass up: the rich egg paired with briny olives and salty feta, its fluffy yet sturdy structure containing chopped fresh tomato, red onion, and oregano. There are a lot of contrasts here, and they come together in a deeply satisfying dish. There’s no need to flip your omelet here; just cook over low heat until it’s ready to fold and slide off onto your plate.

Notes from the Food & Wine Test Kitchen

Start cooking over low heat to ensure that you can master the technique of pushing the egg around without worrying about overbrowning the bottom. Once you have the omelet folded, gently tilt and slide the omelet directly onto a plate.

Suggested pairing

Serve with coffee, preferably in an Anthora cup.

Make ahead

Omelets are best enjoyed immediately.