Feta & Greens Omelette
A thin, golden omelette folded over peppery arugula and microgreens, finished with hand-crumbled block feta and cracked black pepper.
10 min
5 min
Easy
1
Ingredients- large eggs3
- unsalted butter1 tablespoon
- Mt. Vikos Organic Feta block, hand-crumbled2 ounces
- baby arugula½ cup
- microgreens⅓ cup
- water1 tablespoon
- salt1 pinch
- cracked black pepper¼ teaspoon
- olive oil (optional, to finish)1 teaspoon
Method- Step01
Crumble the feta: Break the feta into rustic chunks by hand over a small bowl — you want irregular, chunky crumbles, not fine dust. Set aside.
- Step02
Beat the eggs: Crack the eggs into a bowl. Add the water and a pinch of salt. Beat briskly with a fork until fully combined and slightly frothy — about 30 seconds.
- Step03
Heat the pan: Heat an 8–9 inch nonstick skillet over medium heat. Add the butter and swirl to coat. When the butter foams and subsides, the pan is ready.
- Step04
Cook the omelette: Pour in the egg mixture. Let it sit undisturbed for 10 seconds, then use a spatula to gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat until the surface is just barely set — it should still look slightly glossy on top. Remove from heat.
- Step05
Fill and fold: Scatter half the feta crumbles across the center of the omelette. Add the arugula and microgreens on top of the feta. Fold one side over the filling, then slide onto the plate so it folds again into a tri-fold shape.
- Step06
Finish and serve: Top with the remaining feta crumbles and a generous crack of black pepper. Finish with a light drizzle of olive oil if desired. Serve immediately.
- Don't over-beat the eggs — a fork is better than a whisk here; you want some texture.
- The pan temperature is everything: too hot and the eggs brown and tighten up. Medium heat, butter just foamed, pull off early.
- The omelette should be pale golden and barely set when you fold — carryover heat does the rest.
- Block feta crumbled by hand holds its moisture better than pre-crumbled and gives those big, creamy chunks you see in the photo.
- Microgreens can be any variety — pea shoots, radish, or sunflower all work.
Made With Intention
PDO certification means what you're holding is the real thing — made in Greece, from Greek sheep and goat milk, by Greek hands.
Why Authentic Matters
True Greek feta is PDO certified and crafted exclusively from sheep and goat's milk — producing the bold, tangy flavor and crumbly texture that only an authentic recipe can achieve.
