GREEK OMELET
A big omelet stuffed full of traditional Greek flavors: feta, spinach, and dill.
Provided by Macheesmo
Categories Breakfast
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Chop spinach and mix well with minced dill and crumbled feta. Set aside.
- Scramble eggs lightly in a bowl with a tablespoon of water.
- In a medium non-stick skillet, add a swirl of olive oil and place over medium heat. Once oil is hot, add eggs. Use a flat spatula to move cooked egg carefully to the center and allow uncooked egg to flow to the outside.
- When the eggs are set on the bottom but still a bit runny on top, add filling to half of the egg and carefully fold egg over to enclose the filling.
- Let cook for another few minutes to finish cooking eggs and heat up filling. To finish cooking the eggs, it might help to either cover the pan for a minute or two or carefully flip the omelet with a spatula so that the other side of the omelet gets some heat also.
- Serve with a pinch of salt and pepper and hot sauce. This is a big omelet and might be enough to split depending on how hungry you are.
Nutrition Facts : ServingSize 1 Serving
GREEK OMELETTE RECIPE WITH FETA CHEESE
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
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
GREEK OMELETTE
Try a Greek omelette for your next breakfast or brunch. Filled with chopped tomato, feta cheese, and kalamata olives, this is a quick and easy recipe to get your day started right.
Categories Lunch
Time 25m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Whisk eggs, water and pepper in medium bowl. Set aside.
- Spray non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion; cook, stirring frequently, for about 1 minute. Add tomato; cook for 1 minute. Stir in feta cheese, olives and oregano. Set aside.
- Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour one-quarter of egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
- When eggs are almost set on surface but still look moist, cover half of omelette with one-quarter of filling. Fold unfilled half of omelette over filled half. Cook for a minute, then slide onto plate.
- Repeat procedure to make 3 more filled omelettes.
Nutrition Facts :
MY BIG FAT GREEK OMELET
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
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
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
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 WITH FETA
Say 'Greek omelet' with feta cheese, baby spinach leaves and chopped red onions! This Greek Omelet with Feta is the ideal dish for two on a busy day.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook spinach, onions and garlic in small nonstick skillet sprayed with cooking spray on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.
- Whisk eggs and milk until blended. Add to skillet; tilt skillet to evenly coat spinach mixture. Cook 2 to 3 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 Tbsp. cheese; cook 1 to 2 min. or until eggs are set but top is still slightly moist.
- Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
GREEK VEGGIE OMELET
Steps:
- Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.
Nutrition Facts : Calories 271 calories, Fat 19g fat (5g saturated fat), Cholesterol 378mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
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