Greek Recipes

Greek and Cypriot recipes

Mediterranean Omelette – Mesoyiaki Omeletta


  • 300gr of fresh spinach leaves
  • 2 tbsp of butter
  • 5 eggs
  • 8 cherry tomatoes cut in quartered
  • 100gr of Feta Cheese crumbled
  • Pepper to taste
Mediterranean Omelette - Mesoyiaki Omeletta

Mediterranean Omelette – Mesoyiaki Omeletta


  • Wash the spinach well under plenty of running water and shake off most of the water.
  • Place the spinach in a saucepan with only the water which remains clinging to the leaves.
  • Cover the pan and cook over a medium-high heat for 5 minutes, shaking the pan from time to time.
  • Remove from the pan into a strainer and squeeze out as much water as possible.
  • Chop into smaller pieces and set aside.
  • Melt the butter in a large frying pan over high heat.
  • Beat the eggs well in a small bowl and pour them into the pan with the hot butter and cook for 1 minute.
  • Move the eggs around with a fork so that the uncooked runny parts reach the bottom of the pan, lifting the set parts if necessary.
  • Reduce the heat to medium then sprinkle the spinach, tomatoes, and feta cheese over the eggs.
  • Season to taste with plenty of black pepper and continue to cook until the omelette has set, and the cheese has melted.
  • Fold the omelette in half and slide onto a plate.
  • Serve immediately and it can be accompanied with fried bacon or sausages, sliced tomatoes or anything else you wish.

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