Greek Omelette

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!

Prep Time5

Cook Time20

Total Time25

Servings: omelettes

Calories: 496kcal

Author: Heavenly Home Cooking

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

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.

Nutrition