This delicious Greek omelette features all of the fresh and tasty ingredients that you would find in your favorite Greek salad - toasted chickpeas, tomatoes, kalamata olives, cucumbers, red onion, basil, and feta cheese. This adds up to a hearty, satisfying and memorable omelette that you will want to make again and again!

Front view of Greek omelette on a white plate with filling spilling out

I love a fresh Greek salad and was looking for a way to incorporate those amazing Greek flavors into breakfast. Enter this delicious Greek omelette! It features almost all of the iconic flavors you would expect – tomatoes, cucumber (adds a crunchy texture!), Kalamata olives, red onion, basil, chickpeas and feta. All of these flavors come together beautifully in a healthy, protein-rich omelette. Like our tomato omelette, California omelette and vegetable omelette, this one is vegetarian.

I know that some people are intimidated by making an omelette at home. It’s really not that difficult once you know the technique. Read on for photos and detailed step-by-instructions to learn how it’s done!

What You’ll Love About This Recipe

It’s easy. Really. This omelette couldn’t be easier. If you are intimidated by making an omelette, don’t be. We provide step-by-step instructions, with photos, to help you achieve recipe success!
It’s healthy. This omelette is loaded with lots of fresh nutritious vegetables to give your body what it needs to thrive.
It’s high protein. This omelette is packed with a whopping 29 g of protein. Protein is key for muscle building and sustained energy.
It’s quick. This omelette comes together in no time. Tip: chop the vegetables the night before.
It’s quick. This omelette comes together in no time. Tip: chop the vegetables the night before.
It’s vegetarian. If you’re on a vegetarian diet or trying to limit your meat consumption, this healthy Greek omelette, will give you exactly what you need without skimping on protein.

Ingredients

1 tablespoon olive oil. Used to brown the chickpeas.
½ teaspoon minced garlic. Adds flavor.
½ cup chickpeas. These are also called garbanzo beans. We brown these in a skillet first. This step is worth it because it adds extra flavor.
2 tablespoons butter. For cooking the eggs. We use butter for added flavor that pairs well with the eggs.
6 large eggs.
Salt and pepper. You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.
½ cup cherry tomatoes. Cut in half.
2 tablespoons chopped red onion.
½ cup sliced Kalamata olives.
½ cup sliced cucumbers. Raw. These add crunchy texture.
1 teaspoon chopped fresh basil. You can substitute ½ teaspoon of dried basil.
½ cup feta cheese.

Make Ahead Tip

Chop up the vegetables the night before. Then store them in an airtight container in your fridge. That way they will be ready for you the next morning!

Instructions

Overhead view of olive oil being poured into a skillet — **Step 1.** Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.

Overhead view of minced garlic cooking in a skillet — **Step 2.** Add garlic and cook until fragrant, about 30 seconds to 1 minute, stirring frequently.

Overhead view of chickpeas and garlic cooking in a skillet — **Step 3.** Add chickpeas.

Overhead view of browned chickpeas in a skillet — Cook until lightly browned, about 1-2 minutes. Remove to a small bowl and set aside.

Overhead view of eggs, salt and pepper in a blender — **Step 4.** Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes.

Overhead view of butter melting in a skillet — Melt 1 tablespoon butter in skillet over medium heat.

Overhead view of a red spatula gently pushing partially-cooked eggs toward the center of a skillet — **Step 5.** Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.

Overhead view of browned chickpeas on top of half of omelette in a skillet — **Step 6.** When the eggs are almost set but still moist on top, sprinkle half of the chickpeas on one side of the omelette.

Overhead view of Greek omelette fillings on top of half of omelette in a skillet — **Step 7.** Sprinkle ½ of the tomatoes, red onion, olives, cucumbers, feta, and basil on top of the chickpeas. Cook for 30 seconds to 1 minute longer.

Overhead view of spatula folding unfilled side of omelette over filled side in a skillet — **Step 8.** Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.

Repeat steps 5-8 for the second omelette. Serve warm with chopped basil as a garnish, if desired.

Click here to learn how to make this Greek omelette in a visual story.

Tips for Success

A few tips to help you achieve the best omelette:

Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
Take the time to brown the chickpeas before you add them to the omelette. It will give them extra flavor!
Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette. Adding milk or cream is not necessary.
When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.

Overhead view of a Greek omelette on a white plate with filling spilling out and topped with fresh pepper

Related Recipes

We have even more delicious omelette recipes to make and enjoy.

See more egg recipes →

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Prep Time:5

Cook Time:20

Total Time:25

Equipment

Medium non-stick skillet

Heatproof spatula

Medium bowl

Blender

Ingredients

1 tablespoon olive oil
½ teaspoon minced garlic
½ cup chickpeas These are also called garbanzo beans.
2 tablespoons butter
6 large eggs
salt and pepper You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.
½ cup cherry tomatoes Cut in half.
2 tablespoons chopped red onion
½ cup sliced Kalamata olives
½ cup sliced cucumbers
1 teaspoon chopped fresh basil You can substitute ½ teaspoon of dried basil.
½ cup feta cheese

US Customary – Metric

Instructions

Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
Add garlic and cook until fragrant, about 30 seconds to 1 minute, stirring frequently.
Add chickpeas and cook until lightly browned, about 1-2 minutes. Remove to a small bowl and set aside.
Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes.
Melt 1 tablespoon butter in skillet over medium heat.
Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
When the eggs are almost set but still moist on top, sprinkle half of the chickpeas on one side of the omelette.
Sprinkle ½ of the tomatoes, red onion, olives, cucumbers, feta, and basil on top of the chickpeas. Cook for 30 seconds to 1 minute longer.
Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.
Repeat steps 5-8 for the second omelette. Serve warm with chopped basil as a garnish, if desired.

Notes

Tips for Success

A few tips to help you achieve the best omelette:

Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
Take the time to brown the chickpeas before you add them to the omelette. It will give them extra flavor!
Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette. Adding milk or cream is not necessary.
When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.