In a medium mixing bowl, beat the eggs with the milk and seasonings until frothy. Set aside for a couple minutes until froth subsides.

Melt about a Tablespoon of butter in a small skillet over medium-high heat (cooking spray works fine, but the butter does add to the flavor).

Pour the egg mixture into the skillet and tilt the skillet so the egg distributes evenly. As the egg begins to set, lift the edges of the omelet with a spatula so uncooked egg can flow beneath.

When the egg is almost completely set (3 or 4 minutes), sprinkle the feta cheese and chopped olives over one half of the omelet. Fold the uncovered half over the ingredients. Cover the pan, turn off heat and allow omelet to stand in the skillet for two more minutes.


This Greek-inspired omelet is best served with oven-warmed pita bread.

Mr Breakfast would like to thank Bennett for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Connie Leg.

Feta cheese works great for omelets and scrambles. Try a spinach and feta omelet sometime. Delicious.

Comment submitted: 7/3/2010 (#10820)



From Appomattox

Rating (out of 5):

My first Feta cheese omelet and definitely not my last... delish!

Comment submitted: 11/2/2009 (#8957)



From Maria Goretti

Rating (out of 5):

It was good and different. Could see it being better with some peppers, maybe onions for a little more flavor. Good idea to play with.

Comment submitted: 2/13/2009 (#7567)

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