French-Mediterranean Tomato and Olive Omelette with Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fluffy omelette with sun-dried tomatoes, olives, and feta, served with a side of toast. This French-inspired recipe (vegetarian, low-carb), ready in about 25 minutes, combines eggs, sun-dried tomatoes, kalamata olives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 300 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 eggs
• 2 tbsp sun-dried tomatoes
• 5 kalamata olives
• 30g feta cheese
• 1 tbsp butter
• 2 slices whole grain toast

Instructions

1. Step 1: Crack 3 eggs into a bowl, add a pinch of salt and pepper, and whisk vigorously with a fork or whisk until the mixture is frothy and no visible egg yolks remain. Tip: Whisking thoroughly ensures a light, airy omelette texture.
2. Step 2: Heat 1 tbsp butter in a non-stick skillet over medium heat until it shimmers. Add 2 tbsp sun-dried tomatoes (chopped finely) and 5 kalamata olives (pitted and roughly chopped), stirring frequently with a wooden spoon until the tomatoes soften and release their oils, about 3-4 minutes. Tip: Avoid overcrowding the pan to prevent steaming instead of sautéing.
3. Step 3: Sprinkle 30g feta cheese (crumbled into small pieces) over the tomato-olive mixture, stirring gently for 1-2 minutes until the cheese begins to soften and slightly melt. Tip: Use a low heat to prevent the cheese from clumping or burning.
4. Step 4: Pour the whisked egg mixture into the skillet, tilting the pan to spread the eggs evenly. Let cook undisturbed for 2-3 minutes until the edges are golden brown and set, then use a spatula to gently fold the omelette into thirds, cooking for another 1-2 minutes until just cooked through.
5. Step 5: Transfer the omelette to a plate, top with a sprinkle of fresh parsley or basil if desired, and serve immediately with 2 slices of whole grain toast (toasted in a toaster or pan until golden and crisp). Tip: For extra flavor, warm the toast in the same skillet as the omelette for 1-2 minutes before serving.