Greek Omelet For 1 Recipes

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MY BIG FAT GREEK OMELET



My Big Fat Greek Omelet image

If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 4

Number Of Ingredients 8

1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
½ teaspoon salt, divided
Black pepper, to taste
½ cup crumbled feta cheese (can use reduced-fat)
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

Steps:

  • Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
  • In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
  • Cut the omelet into 4 wedges and serve immediately.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g

STOVETOP OMELETTE FOR ONE



Stovetop Omelette for One image

Breakfast is said to be the most important meal of the day, and this hearty omelette includes veggies, turkey bacon, and cheese. Serves one hearty appetite or two smaller appetites.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 8

2 teaspoons butter
1 portobello mushroom, sliced
2 strips turkey bacon, chopped
¼ cup chopped green bell pepper
2 tablespoons chopped onion
2 tablespoons shredded sharp Cheddar cheese
3 eggs
salt and ground black pepper to taste

Steps:

  • Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
  • Whip eggs with salt and pepper in a bowl until well combined.
  • Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
  • Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 9.5 g, Cholesterol 613.2 mg, Fat 32.4 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 14.3 g, Sodium 751.3 mg, Sugar 4.8 g

PERFECT OMELETTE FOR ONE



Perfect Omelette for One image

I first saw this recipe on a TV cooking show and it looked so easy and good, decided to make it. So easy and quick and tastes so good.

Provided by William Uncle Bill

Categories     Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 5

2 large eggs
1 tablespoon cold water
1 pinch salt
1 pinch black pepper
2 tablespoons butter

Steps:

  • In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
  • Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
  • Add butter and let it melt.
  • Rotate pan and let the butter coat the edges.
  • Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
  • During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
  • Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
  • You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
  • Do not let the omelette brown. It should be thin and soft.
  • Enjoy.

GREEK OMELET



Greek Omelet image

This is a wonderful omelet with so many delicious flavors working with each other to produce an omelet that is healthy for you, as well as great tasting! Try this for a weekend morning with a glass of juice, some melon, English muffin and the morning paper! It will start you out with nutrients you'll need for the day! Note: *(Be sure to use a cast iron skillet when placing it under the broiler.

Provided by FLUFFSTER

Categories     Breakfast

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 medium potato, cut into quarters and thinly sliced
2 tablespoons olive oil
1 medium onion, thinly sliced
1 tablespoon garlic, finely minced
salt, to taste
pepper, to taste
4 cups spinach, rinsed, stemmed and chopped
1 tablespoon capers or 1 tablespoon chopped Greek olive
4 large eggs, beaten with 2 Tbsp. water
1 tablespoon olive oil
1/2 cup feta cheese, crumbled
1 tablespoon fresh dill (optional) or 1 teaspoon dried dill (optional)

Steps:

  • In a cast- iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for an additional 2 minutes.
  • Add the onion, garlic, salt and pepper; cook until the softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
  • Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a non-stick skillet. Add the oil to the pre-heated pan and swirl it around the pan. Immediately add the beaten egg mixture and move it around the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that still may be in the center of the pan. Place the vegetables that you are using on top of the egg mixture. Add the crumbled feta cheese.
  • *Place under a medium or high broiler and broil until the cheese is meltedand the eggs are set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill, if using. Serve immediately.
  • Note: Feta making a folded omelet, place the vegetables and the feta on one side only of the egg mixture. Then place under the broiler to melt the cheese. Then remove from under the broiler and then just fold the remaining half over the vegetable/cheese side. Then just skide it out of the pan and onto a pre-heated(optional) plate or platter.

GREEK OMELET



Greek Omelet image

I don't normally like omelets that much, but this is a good recipe! This is a very simple way to make a great tasting and quick breakfast!

Provided by Quest4ZBest

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

5 -6 eggs
1/4-1/3 cup feta cheese
1/4 cup fresh spinach (handful)
oregano
salt & pepper

Steps:

  • Spray a skillet with nonstick cooking spray.
  • Place a handful of spinach into skillet and cook on medium heat until spinach begins to shrivel.
  • Set spinach aside.
  • Beat eggs together and pour into warm skillet.
  • Sprinkle feta cheese and precooked spinach over top.
  • Sprinkle with oregano, salt, and pepper.
  • After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency.

Nutrition Facts : Calories 234.1, Fat 16.4, SaturatedFat 6.7, Cholesterol 545.4, Sodium 387.2, Carbohydrate 1.9, Fiber 0.1, Sugar 1.8, Protein 18.5

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