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My Big Fat Greek Omelet

"If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts."
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servings 253 cals
Original recipe yields 4 servings


  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 389 mg
  • 130%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
  2. In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
  3. Cut the omelet into 4 wedges and serve immediately.


  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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Read all reviews 40
  1. 47 Ratings

Most helpful positive review

This is a great recipe, I actually mixed all the ingredients and baked it in a casserole dish. It turned out great!

Most helpful critical review

It just had far too much spinach -- that seemed to overpower everything else.

Most helpful
Most positive
Least positive

This is a great recipe, I actually mixed all the ingredients and baked it in a casserole dish. It turned out great!

My fiance & I enjoyed this omelet. I would suggest on cutting the tomatoes into smaller pieces. I used garlic & herb feta cheese. I also added green onions, which I highly suggest...1/2 regul...

Very good. I sauteed a little onion with some garlic in butter and added it to the tomato mixture. Tasty!

Very tasty and my family really enjoyed this for breakfast this morning. At first everyone looked at it and said "Spinach?" ewwww. But then after they took their first bite they loved it.

This was so delicious. I had fresh spinach and vine ripe tomatoes onhand so I just cooked the spinach a bit in the microwave and squeezed out the excess water. I cut the tomato into small piec...

Perfect. I loved it! I used fresh spinach and it came out great.

Made for my hubby this morning and subbed mushrooms for the grape tomatoes since he doesn't like them, used fresh baby spinach, all egg whites and reduced fat feta cheese. Served with toasted wh...

Really good! I just used six eggs and the full amount of veggies and cheese. I did cut back on the salt and added some garlic powder. Next time I won't use any salt at all... it was a little too...

I just made this for my fiance and he loved it! I did change it up a bit though...I added a bit of green onions and some bacon bits and omitted the tomoates.