For the entire summer of 2015, I had the opportunity to live in a small village in the countryside of Crete, Greece with my Great Aunt and Uncle. Their village is perched on a hillside with a windy little road surrounded by olive trees, gardens, fruit trees, grape vineyards, and endless flowers. The imposing peaks of the Lefka Ori mountain range are off to the right and the Mediterranean sea to the left. To me, it’s the most beautiful place in the world. This Greek Omelette recipe comes from their village.
Everything grows so easily in Crete and my Aunt and Uncle live completely off the land. This Greek omelette with zucchini and tomato is something I would whip up in the morning very often. Each ingredient in this recipe was available fresh to me. It was the summer so my Uncle was growing zucchini and tomatoes. They have their own onions year round. There was always fresh eggs from their chickens and the darkest green pungent extra virgin olive oil from their olive trees less than a mile away. The sea salt they use is collected by their friend, as well as the dried oregano. I remember them coming home with a bag of dried oregano bigger than my head…
I’ve since added dried mint to the recipe because at my house in Massachusetts the mint grows like crazy. My mom picks it and dries it for us to use in everything. As you can see in the picture above, the other breakfast foods I would eat with this omelet were olives, Greek cookies, yogurt with honey, and watermelon. To drink I always had a small but strong cup of Greek coffee and a glass of freshly squeezed orange juice from the oranges off of my Uncle’s trees.
Here are some more easy Mediterranean breakfast recipes to try: