Recipe · 10 min
Sunrise Omelet with Feta & Dill
- 10 min
- 2–6 servings
- 349 kcal / serving
A light omelet folded around feta and dill, finished with a fresh citrus note from orange slices. It comes together quickly, making it suitable for a weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- 6eggs
- ½ small bunchfresh dill
- 1orange
- oranges
From the pantry: black pepper, butter, unsalted, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small bunchfresh dill
- 1orange
- oranges
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 6eggs
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggs | 6 | 12 | 18 |
| fresh dill | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| orange | 1 | ||
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the dill and remove its stems, then finely chop the leaves and set aside a small portion for garnish.
- Preheat a nonstick skillet over medium-high heat.
- In a bowl, whisk the eggs with salt and pepper until evenly blended.
- Add a little butter to the hot skillet and swirl to coat the bottom.
- Pour the eggs into the skillet and tilt to spread them across the surface; as the edges set, pull them toward the center with a spatula and let the uncooked egg flow to the edges. Continue until the bottom is mostly set and smooth.
- Sprinkle crumbled feta and chopped dill over one half of the omelet. Fold the omelet in half and cook for about 1 minute more, until warmed through.
- Meanwhile, wash and slice the orange(s) into rounds.
- To serve, cut the omelet in half and divide between plates; garnish with the reserved dill and arrange orange rounds on the side.
Two tips
- Leftovers refrigerate well for a quick breakfast or snack; reheat gently.
- Serve with orange rounds on the side for a bright, fresh contrast.
Nutrition per serving
- Calories
- 349 kcal
- Protein
- 22 g
- Carbs
- 10 g
- Fat
- 25 g
- Fiber
- 2 g
- Sodium
- 452 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.