Photo of Feta, dill and grape tomato omelet by WW

Feta, dill and grape tomato omelet

SmartPoints® value per serving
Total Time
16 min
10 min
6 min
This easy omelet for one features the tasty Greek trio of feta, dill and tomatoes. Use a larger pan to double the recipe. You could add some sliced black Kalamata olives for an added Greek touch, or serve alongside frozen hash browns or home fries doctored up with fresh chopped rosemary and a pinch of coarse sea salt. This tasty omelet recipe, doubled, is the perfect movie night, breakfast-for-dinner-in-bed meal for two. And it's also a great pantry- or fridge-to-table meal that comes together in mere minutes and is sure to please when guests pop by for an impromptu weekend brunch. Just be sure to adjust your quantities for each extra serving you prepare.



2 large

kosher salt


black pepper

1 pinch

grape tomatoes

6 medium, quartered

crumbled feta cheese

2 Tbsp

uncooked scallion(s)

1 Tbsp, chopped


1 Tbsp, chopped

cooking spray

2 spray(s)


  1. In a medium bowl, whisk together eggs, salt and pepper.
  2. In a small bowl, combine tomatoes, feta, scallion and dill.
  3. Coat an omelet pan or small skillet with cooking spray; set over medium heat. Pour in egg mixture and tilt pan so bottom is completely covered with egg; cook omelet until eggs are almost set, occasionally lifting egg in pan to let uncooked egg to move to edges of pan, about 3 to 4 minutes. When egg mixture is nearly set, sprinkle feta mixture on half of omelet and fold over to cover; cook until middle is set, about 1 to 2 minutes more. Serve immediately.
  4. Serving size: 1 omelet

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