Try This Feta and Emmental Omelet

Omelet with tomatoes, parsley and feta cheese on white plate.
Image via timolina/Depositphotos

Make a wonderful breakfast treat with this delightful feta and Emmental omelet recipe. With the creamy richness of Emmental cheese perfectly complementing the tangy saltiness of feta, this omelet is a surefire way to start your day on a delicious note. Here’s how to make it.


  • 3 large eggs
  • 1/4 cup crumbled feta cheese
  • 1/4 cup grated Emmental cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter
  • Optional: diced tomatoes, spinach, or cooked mushrooms for added flavor and texture


  1. In a bowl, crack the eggs and whisk them until well beaten. Crumble the feta cheese and grate the Emmental cheese. Chop the fresh parsley. If using any additional ingredients like tomatoes, spinach, or mushrooms, prep them accordingly.
  2. Heat the olive oil or butter in a non-stick skillet over medium heat until hot but not smoking.
  3. Pour the beaten eggs into the skillet, swirling to spread them evenly across the bottom. Let the eggs cook undisturbed for a minute or until the edges start to set. Sprinkle the crumbled feta cheese and grated Emmental cheese evenly over one half of the omelet. Add the chopped parsley on top of the cheese.
  4. If desired, add diced tomatoes, spinach, or cooked mushrooms on top of the cheese and herbs for extra flavor and texture. Using a spatula, carefully fold the unfilled half of the omelet over the filled half, creating a half-moon shape. Press gently with the spatula to seal.
  5. Continue cooking the omelet for another minute or until the cheese is melted and the eggs are fully set. Slide the finished omelet onto a plate. Garnish with additional chopped parsley if desired. Serve your omelet hot and enjoy the creamy richness and savory goodness of the melted cheeses with every bite.