Feta Semi Dried Tomato Omelette Recipes

OVEN BAKED OMELET WITH FETA AND TOMATOES

Oven Baked Omelet with Feta and Tomatoes image

I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!

Provided by Christie Paige Moser

Categories Breakfast and Brunch Eggs Omelet Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

8 eggs, beaten
2 cups milk
½ teaspoon dried thyme
1 ½ teaspoons kosher salt
½ teaspoon pepper
1 cup fire roasted diced tomatoes, drained
½ cup crumbled feta cheese with basil and sun-dried tomatoes
8 ounces Italian bread, cut into bite-size cubes

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
Bake in preheated oven until eggs are fully set, 40-50 minutes.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g

MIA KOUPPA: OMELETTE WITH FETA AND SUN-DRIED TOMATOES

Mia Kouppa: Omelette with feta and sun-dried tomatoes image

Time 15m

Yield Servings: 1

Number Of Ingredients 8

Ingredients

3 large eggs
1 teaspoon (4 ml) finely chopped dill
1 tablespoon (15 ml) milk
1 1/2 tablespoons (about 22 ml) finely chopped green onion (use about 2 green onions)
2 tablespoons (30 ml) crumbled Greek feta
4 sun-dried tomatoes, packed in oil
1 teaspoon (4 ml) butter or margarine
pepper to taste

Steps:

Prepare your sun-dried tomatoes by blotting them on a paper towel in order to remove the excess oil. Using kitchen shears, snip them into small strips. Set aside.In a medium sized bowl, whisk together the eggs, dill and milk. Whisk well until very well combined.In a non-stick skillet, over medium heat, melt the butter or margarine. Pour in the eggs and tilt the pan so that the entire bottom surface of the pan is covered with the egg.As the outer edges of your egg begin to cook, gently push them towards the center of your pan. Then, tilt your pan to allow the uncooked portions of egg to reach the hot pan surface. Continue cooking, tilting your pan and gently moving cooked portions of egg, until you have no visible liquid egg left on the surface of your omelette.Remembering that you will fold your omelette in half to create a half moon shape, sprinkle on one end of your egg the feta, the sun-dried tomatoes and the green onions. Take a deep breath and flip your omelette over to cover filling. Cook for a minute more; this will help the cheese get soft and melt slightly.Slide gently off of pan into a plate. Enjoy with some fresh tomato slices, fruit or bread. Enjoy!

FETA & SEMI-DRIED TOMATO OMELETTE

Feta & semi-dried tomato omelette image

Cooking up eggs with cheese and tomato makes for a super-quick meal for one that's ready in 10 minutes

Provided by Good Food team

Categories Lunch, Main course

Time 10m

Number Of Ingredients 5

Ingredients

1 tsp olive oil
2 eggs , lightly beaten
4 semi-dried tomatoes , roughly chopped
25g feta cheese , crumbled
mixed salad leaves , to serve

Steps:

Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.

Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

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