Mediterranean Omelet on Rye with Tzatziki

Here comes the ultimate fresh breakfast…

Actually, I should say breakfast, lunch, or dinner.  Yes, this omelet has pretty much everything in it, and it is soooo good.

Before you debate whether to whip up this omelet, imagine this: you have overnight guests, and when they wake up in the morning and drift bleary-eyed down to the kitchen, you whip up Mediterranean-style omelets that blow everyone’s minds.  Presto!  An amazing day has begun, and you’re instantly a consummate host in ten minutes flat.

Ever since I was younger, I have loved to make omelets.  They’re practically a perfect, hearty meal because you can stuff them with any savory ingredients.  Today, I’m showing you how to make a delicious, fluffy omelet with my favorite combination of fresh vegetables – Mediterranean style!

Fresh veggies in the spring or summertime seem to make everything better.  I am a huge fan of roasted veggies in the autumn, but it is all about the fresh ones in the warmer months.  I also recommend adding sautéed leek to the filling, but if you’re not a fan of leek, you can simply stick to the Mediterranean flavors.  I just love leek a little too much.

As long as there are eggs in the refrigerator, your leftovers will have a home, and your meal will instantly be made better.

And then there is the tzatziki.  Simply no words.  If you make this recipe, be sure to tag your creation with #foodfinessa.

Mediterranean Omelet on Rye with Tzatziki

Tzatziki

  • 1 cup nonfat Greek yogurt
  • 1 small cucumber, diced
  • 1 tbsp fresh or dried dill, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh or dried oregano
  • 1 tbsp olive oil
  • juice of half a lemon

Omelet

  • 6 large eggs
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup kalamata olives, cut into halves
  • 2 cups baby spinach
  • 1/2 cup feta cheese crumbles
  • 1 slice rye bread, toasted
  • microgreens ((optional))
  • avocado, sliced ((optional))
  • additional feta cheese crumbles ((optional))

  1. To make the tzatziki, combine all ingredients in a small bowl, and stir well. Set aside.

  2. In a separate bowl, beat eggs well. Set aside. Preheat large nonstick skillet. Add 1 tbsp of olive oil to skillet. Add red bell pepper, cherry tomatoes, olives, and spinach. Cover, and cook until spinach has wilted, and peppers are translucent. Add feta cheese, and cook for another 30 seconds. Remove from heat, and set aside.  

  3. Add beaten eggs to same skillet, and cook for about 2 minutes, until they begin to detach from sides of skillet and center is mostly cooked. Add cooked veggies to center of eggs, and fold omelet over so it is a semicircle. Cook for 1 more minute until eggs are cooked thoroughly through.

  4. Serve omelet on top of toasted rye bread with tzatziki, microgreens, sliced avocado, and more feta cheese. Enjoy!

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