This Giant Greek Omelet is as healthy as it is delicious. Brimming with nutrients, this easy egg dish is inspired by two of my favorite dishes: Greek Salad and Spanakopita. This omelet recipe has bell peppers, spinach, cherry tomatoes, and feta cheese. Yum!
Giant omelets are the perfect way to serve eggs to a crowd! I’ve been making my Giant Ham & Cheese Omelet for years and when my friend Kenya told me recently that it’s the best omelet she’s ever had, I made a mental note to create more giant omelet recipes. Hence my Giant Greek Omelet was born!
Most notably, this omelet reheats perfectly. Seriously, I ate it for breakfast today after microwaving it and it tastes pretty much exactly the same as the day I made it. It’s a rare egg dish that’s fantastic leftover!
Giant Greek Omelet
Feeds 4-6
1 Tbsp olive oil
1 shallot, sliced
1 red bell pepper, sliced
Handful fresh spinach
Salt, pepper
1 Tbsp unsalted butter
5 large eggs
3 Tbsp milk
Salt, pepper
5 cherry tomatoes
1/4 cup feta cheese
1 Tbsp Italian parsley, chopped
- Preheat oven to 350 degrees.
- Heat olive oil in a large oven-safe pan over medium-low heat on the stove. Add shallot and cook for 1-2 minutes, then add bell pepper slices and cook until easily pierced with a fork. Add a generous handful of fresh spinach and cook down. Season mixture with salt and pepper.
- Meanwhile, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper.
- When bell peppers are fork tender and spinach has wilted, transfer veggies to a plate and drain oil.
- Lower heat and add 1 Tbsp butter to pan. Add egg mixture to pan. Turn off heat. Add the shallots, bell peppers, and spinach back to the pan along with cherry tomatoes. Immediately transfer skillet to oven and let cook for 8-15 minutes until cooked through. Top with feta cheese and Italian parsley.
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