Mediterranean Omelete

I’m almost embarrassed to share this simple 15-minute recipe—almost, but not enough not to share this easy Mediterranean Omelete.


Psst . . . to bypass all the flavor building, go for deli olives and peppers. Just make sure to buy the pitted ones. I made the mistake and didn’t do that, so I had to spend a few extra minutes pitting. For the greens I skipped the traditional spinach add-in and went for micro arugula because I prefer the added peppery bite.

See how fast and easy that is? Fast enough that I made it twice in one day, but more because I didn’t want to waste the few deli olives that weren’t used in the first round, but more than that—I absolutely hate a cluttered fridge.


It stresses me out. I like a clear sight to the back of the fridge. I know, weird quirk #300-and-eleventy!


Recipe note: This recipe easily scales up or down according to your serving needs. As you can see in the photo, I made a serving for just me because my little guys hate Feta (at least for now). The recipe as written is scaled up to serve 4.

Mediterranean Omelet

Ingredients:

• 6 large eggs


• 1/2 teaspoon kosher salt


• 1/4 teaspoon freshly ground black pepper

Filling

• 2/3 cups (4 oz.) pitted deli olives, diced


• 1/2 (3 oz.)cup roasted red pepper, diced


• 1/4 cup (1.5 oz.) Feta cheese

*Optional: 1 oz micro Arugula