Photo of Baked Greek omelette by WW

Baked Greek omelette

Points® value
Total Time
30 min
5 min
25 min
Packed with summer flavours, this is a holiday on a plate


Egg, whole, raw

10 medium, raw

Parsley, fresh

3 tablespoon(s), finely chopped

Dill, Fresh

3 tablespoon(s), finely chopped

Calorie controlled cooking spray

4 spray(s)


200 g, young leaf

Olives, in Brine

80 g, black olives, drained and sliced

Cherry Tomatoes

200 g, halved

Light feta cheese

100 g, crumbled

Red onion

1 small, thinly sliced

Balsamic vinegar

1 tablespoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Whisk the eggs with 2 tbsp each of parsley and dill, a pinch of sea salt and freshly ground black pepper.
  2. Mist a 23cm ovenproof nonstick pan with cooking spray, add half the spinach and cook for 2 minutes until wilted. Pour over the egg mixture and top with the olives, tomatoes and feta. Transfer to the oven and bake for 18-20 minutes until the omelette is set and slightly risen.
  3. Toss together the remaining spinach, red onion and balsamic vinegar. Serve with the omelette, sliced into wedges and sprinkled with the remaining herbs.


This omelette is delicious cold and will keep in the fridge for up to 3 days