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Recipe: Greek Omelette

Posted on January 16th, 2017

Reach your New Year’s resolution goals by starting in the kitchen. Eat smart during the most important meal of your day – breakfast! Reducing your sugar intake at breakfast will steer you clear of the dreaded late morning sugar crash. Mornings packed with protein and fibre leave you energized and full until lunchtime.


Eggs are high in protein and low in carbohydrates. But more importantly, the yolks are rich in lutein. Lutein is a carotenoid naturally found in yellow-orange plant pigments. These carotenoids have been shown to reduce the risks of cataracts and age-related macular degeneration, the leading cause of blindness in those 65 and older in Canada. Lutein accumulates in the eye’s lens and in the macular region of the retina, protecting the eye from damage caused by oxidation.



2 tbsp. olive oil
4 tbsp. onion flakes
2 eggs
1 tbsp. milk
3 cups fresh spinach
⅓ cup feta cheese (crumbled)
½ cup olives
¼ cup fresh diced tomatoes



  1. Heat the olive oil in a small frying pan on medium high and add onion flakes and the spinach. Cook until the spinach is soft and dark green.
  2. Mix the two eggs in a small bowl with the tablespoon of milk.
  3. Turn heat to medium and add the egg mixture.
  4. Put the cheese and olives on top of the egg mixture.
  5. Cover the pan for 1-2 minutes or until the omelette is cooked.
  6. Flip the omelette in half and serve.


For other great recipes, download a free eBook copy of our Eats for Your Eyes Cookbook!

Recipe contributed by Sheena McCubbin from Prince George, B.C.