Greek Salad Omelette Recipes

GREEK OMELETTE RECIPE WITH FETA CHEESE

Steps:

• To make this delicious Greek omelette recipe start by preparing the ingredients first.
• Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
• Remove the pits from the olives and cut in small pieces. Set aside.
• Crumble the feta cheese with your hands or using a fork and set side.
• Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
• Heat a small-medium non stick frying pan over medium heat.
• Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
• Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
• Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.

MY BIG FAT GREEK OMELET

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.

GREEK SALAD OMELETTE

Steps:

• Heat the grill / broiler to high.
• Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want.
• Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges.
• Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
• Turn the heat down to medium and pour in the eggs.
• Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 minutes
• Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden.
• Cut into wedges and serve straight from the pan.

GREEK SALAD OMELETTE

Steps:

• Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
• Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

GREEK OMELET FOR 1

Steps:

• Melt 1 teaspoon of butter in a shallow frying pan.
• Add the onion and saute until crisp tender.
• Add the tomato and saute until heated through, about 1 minute.
• Add the spinach and toss until wilted, about 1 minute.
• Remove veggies from pan and keep warm.
• Melt another teaspoon of butter in the frying pan.
• Lightly whip the eggs with the water. Add seasonings to taste.
• Pour eggs into the skillet and cook over medium heat until the edges start to set.
• Lift up the edges, letting the uncooked eggs run underneath.
• When the eggs are ALMOST set, top with the feta cheese.
• Spread reserved vegetables over 1/2 of omelet and fold it over.
• Slide it onto a plate and dig in!