Make-Ahead Baked Greek Omelet
A baked Greek omelet is an oven-baked version of the traditional stovetop omelet, made with a mixture of eggs, Greek-inspired ingredients, and herbs. It’s a fuss-free dish that bakes evenly in one pan and can be sliced into portions for easy reheating. This omelet highlights the bold Mediterranean flavors of feta cheese, spinach, red onion, and cherry tomatoes while keeping preparation simple and cleanup minimal.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
Ingredients
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8 large eggs
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½ cup milk (or almond milk for lighter texture)
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1 cup baby spinach, chopped
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½ cup cherry tomatoes, halved
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¼ cup red onion, finely diced
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⅓ cup kalamata olives, sliced
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¾ cup crumbled feta cheese
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon dried oregano or Greek seasoning
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1 tablespoon olive oil
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Non-stick spray or butter for greasing
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Optional garnish: fresh parsley or dill
Instructions
Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.
Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs, milk, salt, pepper, and oregano until smooth and well combined.
Stir in the cooked spinach mixture, cherry tomatoes, olives, and half of the feta cheese. Mix gently until everything is evenly distributed.
Pour the mixture into the prepared baking dish and sprinkle the remaining feta on top. Bake for 35–40 minutes, or until the eggs are fully set and the top is lightly golden.
Let the omelet cool for 5–10 minutes before slicing. Garnish with fresh herbs if desired. Serve warm or refrigerate for meal prep.
Find it online: https://gordonramsayeats.com/make-ahead-baked-greek-omelet/