There’s something deeply satisfying about cracking two eggs into a bowl, whisking them together, and watching them transform into a golden, crusted omelette in a hot pan. Lately, I’ve been obsessed with this za’atar and feta omelette. It’s simple, flavorful, and just feels a bit more exciting than the usual breakfast routine. Best of all? It comes together in under 10 minutes, making it perfect for busy mornings or lazy brunches.
Why You’ll Love This Zaatar and Feta Omelette
This recipe is packed with bold Mediterranean flavors thanks to the za’atar and feta cheese. I use butter in the pan which adds that perfect crust to the outside – don’t skip it! I used to cook my omelettes in extra virgin olive oil, but after since switching to butter, I haven’t looked back. Butter gives the edges a slight crispness that elevates this simple dish into something crave-worthy.
Plus, it’s endlessly customizable. Serve it with whatever veggies you have on hand – think creamy avocado, roasted mushrooms, fresh cherry tomatoes, or salad greens. I topped mine with a drizzle of ketchup (Hunter & Gather, if you’re curious, it’s unsweetened and delicious), but a dollop of yogurt, labneh or hot sauce would also be lovely.
Ingredients (Serves 1)
- 8–10 grams of unsalted butter (for melting)
- 2 large eggs (preferably rich-yolked for that vibrant color)
- 1–1.5 tsp za’atar spice blend (I don’t measure, I just sprinkle it over the top of the egg in the pan)
- 25 grams feta cheese, cut into small pieces
- Optional: avocado, roasted mushrooms, cherry tomatoes, salad greens, ketchup or hot sauce for serving
Instructions
- Whisk the Eggs: Crack the two eggs into a small bowl and whisk until the yolks and whites are fully combined. Set aside.
- Melt the Butter: Heat a nonstick or well-seasoned frying pan over medium heat. Add the butter and let it melt completely. You want the pan hot enough so the eggs sizzle slightly when they hit the surface but not so hot that the butter browns too quickly.
- Pour and Season: Pour the whisked eggs into the pan. Immediately sprinkle the za’atar over the top, distributing it evenly. Let the eggs cook undisturbed for a minute or two.
- Add the Feta: Once the eggs start to set, scatter the feta pieces evenly across the surface. Let the omelette continue cooking until the bottom is firm and a golden crust has formed underneath. On my gas stove (which runs hot!), this happens quickly, but keep an eye on it as your cook time may vary.
- Fold and Finish: Use a spatula to gently fold the omelette in half. Cook for 30 seconds to one minute on each side, just until the center is cooked through and the feta is warm and slightly melted. If the eggs release a lot of liquid, give it a bit more time.
- Serve and Enjoy: Plate your omelette and serve with your favorite sides. I went with whatever was in the fridge – some avocado and roasted mushrooms – and topped it all off with a generous drizzle of unsweetened ketchup.
Final Thoughts
This za’atar and feta omelette has become my go-to breakfast for a reason. It’s easy, satisfying, and packed with flavor. Plus, it’s a great way to bring a little global flair to your everyday eggs. Whether you’re making it on a rushed weekday morning or treating yourself to a leisurely brunch or lunch, this recipe never disappoints.
If you try it, let me know! I’d love to hear your favorite toppings or twists. Buon Appetito!
For more of my recipes, visit: https://thesavvybostonian.com/category/recipes/
Jessica Gioglio is founded the travel and lifestyle blog, The SavvyBostonian and is the co-author of The Laws of Brand Storytelling and The Power of Visual Storytelling. Professionally, Jessica has led innovative marketing and public relations programs for Dunkin’, TripAdvisor, Sprinklr, and more. Today, Jessica is a keynote speaker (book her here) and founder of With Savvy Media & Marketing, a strategic branding, storytelling, and content strategy consultancy.
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