Greek Omelet

Grassy oregano, briny feta and olives, sharp red onion, and fresh tomato make for a bright and savory breakfast with this fluffy omelet recipe.

This easy omelet recipe brings the flavors of a Greek salad to the breakfast table as it references the history of Greek-owned diners in America. It’s hard to pass up: the rich egg paired with briny olives and salty feta, its fluffy yet sturdy structure containing chopped fresh tomato, red onion, and oregano. There are a lot of contrasts here, and they come together in a deeply satisfying dish. There’s no need to flip your omelet here; just cook over low heat until it’s ready to fold and slide off onto your plate.

• 3 large eggs
• 3 tablespoons whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, plus more for garnish
• 1 tablespoon unsalted butter
• 2 tablespoons chopped plum tomato
• 2 tablespoons chopped red onion
• 2 tablespoons chopped pitted kalamata olives
• 1/2 ounce feta cheese, crumbled (about 2 tablespoons), plus more for garnish
• 1 tablespoon chopped fresh oregano, plus leaves for garnish