Easy Greek Salad Skillet Recipe


Halfway between an omelette and a vegetarian dish, this Mediterranean skillet is prepared in no time and is a delicious and healthy recipe. To make it, very simple and fresh ingredients just like those of the classic Greek salad, such as tomatoes and black olives, but I have also added some delicious free-range eggs that they had given me. Unlike our potato omelette, we will not turn it over but it will curdle little by little with all the ingredients inside.


For 4 people
  • Egg 8
  • Spring onion 1
  • Cherry tomato 120 g
  • black olives 100 g
  • Feta cheese 100 g
  • Extra virgin olive oil
  • Salt
  • Fresh parsley

How to make Greek salad skillet

Difficulty: Easy
  • Total time 25 m
  • Elaboration 5m
  • Cooking 20 m

We will start by beating the eggs with a pinch of salt and a tablespoon of chopped parsley. Chop the small chives and then place a non-stick frying pan on the heat and add a drizzle of olive oil, fry the chives for four minutes until it starts to turn golden brown.

Add the halved cherry tomatoes and black olives and cook for another two minutes until the tomatoes start to look soft. We turn on the oven grill.

Reduce the heat and add the beaten eggs, cook for five minutes until we see the eggs set. Add the crumbled feta cheese on top and grill for five minutes until we see the golden surface. Sprinkle with a little more fresh parsley.

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