Photo of Feta, dill & grape tomato omelet by WW

Feta, dill & grape tomato omelet

Total Time
20 min
10 min
10 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.


Cooking spray

2 spray(s)


2 large egg(s)

Egg whites

1 item(s)

Kosher salt


Black pepper

1 pinch(es)

Grape tomatoes

6 medium, halved or quartered

Crumbled feta cheese

2 Tbsp


1 Tbsp, chopped


1 Tbsp, chopped


  1. In small bowl, whisk together eggs, egg white, salt, and black pepper.
  2. In another small bowl, combine tomatoes, feta, scallion, and dill.
  3. Coat small skillet with nonstick spray; set over medium heat. Pour in egg mixture and tilt pan so bottom is completely covered with egg; cook until almost set, occasionally lifting egg in pan to let uncooked egg move to edges of pan, 3 to 4 minutes. When egg mixture is nearly set, on half of omelet, sprinkle tomato and feta mixture and fold over other half to cover; cook until middle is set, 1 to 2 minutes more. Onto plate, slide omelet.
  4. Serving size: 1 omelet