Kitchen Sink Omelette

This particular egg dish is my husband's absolute favorite. Like the locals in Greece, he fancies it for breakfast, lunch, or dinner at least twice a week. Make sure to go heavy on veggies and herbs to get all the longevity benefits from this nutritious powerhouse meal. καλή ορεξη

Kitchen Sink Omelette


  • 4-5 medium potatoes, cubed (you can also use Greek Fries)
  • 1 large red pepper, deseeded and sliced into thin rounds
  • 6 eggs, whipped well
  • 1/2 - 1 cup feta, crumbled
  • 1 bunch of scallions, sliced thin on the bias
  • 1 bunch of fresh flat-leaf parsley (or dill), chopped
  • Sliced mushrooms, optional
  • Fancy Peasant Mountain Oregano
  • Fancy Peasant GEVOO


  • Boil potatoes in heavily salted water until al dente. Drain and set aside.
  • In a medium saucepan, sauté potatoes, scallions, and red peppers in GEVOO. Season your vegetables well.
  • Add beaten eggs to a saucepan and cook until eggs are puffed and opaque so you can easily glide a spatula underneath without breaking. Add crumbled feta on top.
  • Double flip omelet onto a dish (practice over a sink) and let cook for 1-2 minutes.
    (Refer to video here)
  • Garnish with fresh flat leaf parsley/dill or serve with a salad.