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Mediterranean Omelette Plate

A delightful omelette enriched with the vibrant flavors of fresh vegetables, briny olives, and creamy cheese, perfect for breakfast or a light dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Omelette ingredients
  • 3 large eggs Opt for fresh, high-quality eggs.
  • 2 tbsp milk Almond milk can be used for a dairy-free option.
  • 1/2 cup shredded cheese Use good-quality cheese for better flavor.
  • 1 tbsp butter For greasing the pan.
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 cup mushrooms, sliced Sauté until golden brown.
  • 1 tbsp olive oil (for sautéing)
  • 1 clove garlic, minced Enhances flavor.
Salad ingredients
  • 1 cup cucumber, chopped
  • 2 medium tomatoes, chopped
  • 1 handful mixed olives (green & black)
  • 1 tbsp olive oil (for salad)
  • 1 tbsp lemon juice
  • 1 pinch oregano
Toast ingredients
  • 2 slices whole grain bread
  • 100 g feta cheese Crumble on top of the toast.

Method
 

Preparation
  1. Heat a tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms turn golden brown.
  2. In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour into a buttered pan and gently add shredded cheese on top once it begins to cook.
  3. Fold the omelette when the bottom is set but the top is slightly runny.
  4. Prepare the salad by mixing chopped cucumbers, tomatoes, and olives. Drizzle with olive oil, lemon juice, and sprinkle with oregano.
  5. Toast the slices of whole grain bread until crisp and golden. Crumble feta on top before serving.
Serving
  1. Serve the omelette alongside sautéed mushrooms, fresh salad, and the feta-topped toast. Enjoy warm!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave. Consider adding fresh herbs before serving for added flavor.