Greek Salad Omelette Recipes

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GREEK OMELETTE RECIPE WITH FETA CHEESE



Greek Omelette recipe with Feta cheese image

Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!

Provided by Eli K. Giannopoulos

Categories     Breakfast

Time 10m

Number Of Ingredients 8

1/2 tomato, chopped into cubes
3 black Kalamata olives
60g / 2 oz. feta cheese, crumbled
a pinch dried oregano
2 tbsps olive oil
3 large eggs
salt and freshly ground pepper
grated Graviera cheese to garnish

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.

Nutrition Facts : ServingSize 1 portion, Calories 318kcal, Sugar 2.3g, Sodium 1581.2mg, Fat 28.1g, SaturatedFat 8.9g, TransFat 0g, Carbohydrate 3.3g, Fiber 0.5g, Protein 14g, Cholesterol 305.7mg

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

GREEK SALAD OMELETTE



Greek Salad Omelette image

Who says eggs have to be boring? This is a hearty vegetarian meal that could be as at home for an evening meal as it is for breakfast. I originally found this recipe in BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

10 eggs
1/2 cup fresh parsley, chopped
2 tablespoons olive oil
1 large red onion, cut into wedges
3 tomatoes, chopped into large chunks
1/4 cup black olives (pitted are easier to eat)
3 1/2 ounces feta cheese, crumbled

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



Greek salad omelette image

A quick and healthy supper

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 7

10 eggs
handful of parsley leaves, chopped (optional)
2 tbsp olive oil
1 large red onion , cut into wedges
3 tomatoes , chopped into large chunks
large handful black olives , (pitted are easier to eat)
100g feta cheese , crumbled

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.

Nutrition Facts : Calories 371 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium

GREEK OMELET FOR 1



Greek Omelet for 1 image

During a recent vacation, I had this for brunch one day and fell in love with the flavors. If you're not dieting, feel free to go for the gusto with fully loaded ingredients. I've estimated vegetable amounts as I use whatever looks right. While I use the omelet grate on my fancy-dancy George Foreman grill to make these, I've given directions for traditional omelet making.

Provided by SusieQusie

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

2 teaspoons butter, divided
2 tablespoons onions, minced
1/4 cup tomatoes, seeded and chopped
1/4 cup spinach leaves, coarsely chopped (a few chopped basil leaves perks it up even more)
3/4 cup egg substitute (or 3 eggs)
1 tablespoon water
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons reduced-fat feta cheese (the tomato-basil flavor is really good)

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!

Nutrition Facts : Calories 172.9, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.1, Sodium 1016, Carbohydrate 7.9, Fiber 1.2, Sugar 5.7, Protein 19

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