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Mediterranean Omelette Breakfast Bowl

A vibrant and delicious breakfast bowl featuring fluffy eggs, sautéed mushrooms, briny olives, and creamy feta cheese, inspired by Mediterranean cuisine.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Egg Base
  • 3 large large eggs Use fresh, firm eggs for the best flavor.
  • 1/4 cup shredded mozzarella cheese Can substitute with low-fat cheese for a lighter version.
  • 1 tbsp butter Use unsalted for better control of seasoning.
  • 1/2 tsp black pepper Adjust to taste.
  • 1/2 tsp salt Adjust to taste.
  • 1/2 tsp oregano Consider using fresh oregano for enhanced flavor.
Vegetable Toppings
  • 1 cup mushrooms, sliced Sauté until golden and tender.
  • 1 cup cucumber, sliced Choose vibrant, fresh cucumbers.
  • 1/2 cup cherry tomatoes, halved Adds sweetness and color.
  • 1/4 cup Kalamata olives Briny flavor complements the dish.
  • 4 oz feta cheese, cubed Use high-quality feta for best taste.
  • 1 tbsp parsley, chopped For garnish.
  • 2 slices toasted sourdough bread Can substitute with gluten-free bread.

Method
 

Preparation
  1. In a bowl, whisk the eggs with salt, black pepper, and oregano until frothy.
  2. Melt butter in a non-stick pan over medium heat until bubbly, then pour in the whisked eggs.
Cooking the Omelet
  1. Sprinkle mozzarella cheese on top and allow the edges to set.
  2. Fold the omelet gently with a spatula while it remains slightly runny in the center.
Sautéing the Vegetables
  1. In the same pan, add sliced mushrooms and sauté until golden brown, about 5 minutes.
Assembly
  1. Layer the cucumber, cherry tomatoes, Kalamata olives, and feta cheese in a bowl.
  2. Top with the cooked omelet and garnish with parsley.
  3. Serve with toasted sourdough on the side.

Notes

Refrigerate leftovers in an airtight container for up to three days. For meal prep, chop vegetables in advance to save time during the week.