Green Goddess Omelette with Grilled Halloumi

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Hey there, breakfast enthusiasts! I’d like to present my Green Goddess Omelette with Grilled Halloumi – a morning marvel of flavours, freshness, and crunch. The star? Green Goddess Dressing – a creamy symphony of fresh herbs and zesty goodness.

Green Goddess Omelette with Grilled Halloumi

Imagine fluffy eggs seasoned to perfection, embracing a generous Green Goddess dollop, cooked to golden perfection. This omelette is not just breakfast; it’s a celebration of morning decadence.

Enter crispy, golden slices of fried halloumi – it’s salty, savoury, and irresistibly crunchy, adding a layer of fun to your morning feast.

Top it off with creamy avocado, vibrant watercress, sesame seeds, and lemon cheeks to create a masterpiece.

Who said breakfast has to be dull? This Green Goddess Omelette turns the most important meal of the day into a culinary adventure. Quick, easy, and a balanced way to start your day on an extraordinary note.

Enjoy with gusto,

Green Goddess Omelette with Grilled Haloumi

Brighten your mornings with this fantastic start!  New to the blog: Green Goddess Omelette with Grilled Halloumi. It’s a breakfast revelation that’s as delicious as it is nutritious.
Servings 2
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 47 minutes


For the Green Goddess dressing

  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ cup fresh parsley chopped
  • 4 tablespoons fresh chives chopped
  • 4 tablespoons fresh tarragon chopped
  • 3 cloves garlic minced
  • 4 teaspoons anchovy paste optional (see note)
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

For the omelette

  • 6 large free range eggs
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the grilled halloumi

  • 300 grams halloumi cheese sliced
  • 2 tablespoons olive oil

For assembly and garnish

  • 1 fresh avocado halved
  • Watercress, for garnish
  • Sesame seeds, for sprinkling
  • Cheeks of 2 lemons (2 cheeks per serving)


  • Prepare the Green Goddess Dressing. In a blender or food processor, combine mayonnaise, sour cream, parsley, chives, tarragon, minced garlic, anchovy paste (if using), and lemon juice. Blend until smooth. Season with salt and pepper to taste. Set aside.
  • Next, prepare the omelettes. Whisk together the eggs and season with salt and pepper. Heat olive oil in a non-stick skillet over medium heat. Pour half the whisked eggs into the skillet, swirling to ensure an even layer. Allow the eggs to set on the bottom, then gently lift the edges with a spatula to let the uncooked eggs flow underneath. Once the omelette is mostly set but still slightly runny on top, add a spoonful of Green Goddess Dressing on one half of the omelette. Fold the other half over the filling, creating a half-moon shape. Cook for another minute until the omelette is fully set but still moist inside. Remove from heat, cover, and transfer to a very low oven to keep warm. Repeat with the remaining mixture for the second omelette.
  • Meanwhile, fry the halloumi. In a separate pan, heat olive oil over medium-high heat. Add the sliced halloumi and cook until golden brown on both sides, about 2-3 minutes per side.
  • Assemble the omelettes by placing each onto a separate plate. Top with the fried halloumi slices, followed by half an avocado each. Scatter the watercress on top, and drizzle over the remaining Green Goddess dressing. Sprinkle some sesame seeds over the top and serve with fresh lemon cheeks. Enjoy!


Including the anchovy paste in the Green Goddess dressing is optional, depending on your taste preferences and dietary needs. I personally love the umami, salty flavour it adds, giving the dish heaps more depth. Others might find this less appealing, but can still enjoy a beautiful dressing without it. Removing it also keeps the dish vegetarian.
Either way, I’m sure you will love this recipe and hope you do too. Let me know how you go in the comments!
Author: Jaimie A.
Course: Breakfast, Brunch

Did you make this recipe?

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