My Big Fat Greek Elk 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

MY BIG FAT GREEK SALAD



My Big Fat Greek Salad image

You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 14

2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
¼ red onion
½ red bell pepper
½ cup pitted Kalamata olives
½ cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar, or to taste
⅓ cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

Steps:

  • Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
  • Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  • While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
  • Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  • Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 12.9 g, Cholesterol 25.1 mg, Fat 31.8 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 1249.9 mg, Sugar 2.1 g

MY BIG FAT GREEK ELK



My Big Fat Greek Elk image

Usually i make this using lamb meat and forming the meat into patties and grilling for greek burgers. However it was cold outside and i had elk-so i made this instead! all i have to say is hallelujah!!

Provided by Becky Hammond

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 16

1 small cucmber
1 1/2 c plain greek yogurt
1 clove garlic
3 Tbsp fresh chopped dill
1/2 c crumbled greek feta
1 medium eggplant
1/2 tsp oregano
salt and pepper
1/4 c olive oil
1 lb elk (or lamb) meat
3/4 c chopped fresh mint leaves
1 1/2 Tbsp cumin
salt and pepper
pita bread
chopped romaine
sundreid tomato

Steps:

  • 1. Make Tzatziki sauce: chop cucumber into small pieces. combine in a bowl with yogurt, garlic clove (minced), dill, and feta. stir and refrigerate until dinner time.
  • 2. Brown meat in large saucepan with a bit of olive oil. While browning, once meat is brown yet still very moist (don't drain), put in mint leaves, cumin, and salt and pepper.
  • 3. slice eggplant and cover with mixture of olive oil, salt, pepper, oregano. either grill or saute.
  • 4. cut pit in half, toast sides.
  • 5. Assemble: pit half, cover with tzatziki sauce, eggplant slices, romaine lettuce ground meat, sun dried tomatoes, more tzatziki, and other half of pita. GOOD TO GO!
  • 6. eat it as messy as it comes! you'll make a mess but its so worth it! As i stated in my explanation, instead of ground meat you could form patties and make it into a burger! enjoy!

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