Dees Greek Omelet

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.

Recipe From allrecipes.com

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
Calories252.5 calories
Carbohydrate6.7 g
Cholesterol388.7 mg
Fat17.9 g
Fiber2.7 g
Protein18.2 g
SaturatedFat6.4 g
Sodium696.1 mg
Sugar2 g

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 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.

Recipe From food.com

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)
Calories172.9
Fat7.8
SaturatedFat4.8
Cholesterol20.1
Sodium1016
Carbohydrate7.9
Fiber1.2
Sugar5.7
Protein19

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!

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.

Recipe From food.com

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 VEGGIE OMELET



Greek Veggie Omelet image

This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! -Sharon Mannix, Windsor, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

4 large eggs
2 tablespoons fat-free milk
1/8 teaspoon salt
3 teaspoons olive oil, divided
2 cups sliced baby portobello mushrooms
1/4 cup finely chopped onion
1 cup fresh baby spinach
3 tablespoons crumbled feta cheese
2 tablespoons sliced ripe olives
Freshly ground pepper
Calories 271 calories
Fat19g fat (5g saturated fat)
Cholesterol378mg cholesterol
Sodium475mg sodium
Carbohydrate7g carbohydrate (3g sugars
Fiber2g fiber)
Protein18g protein. Diabetic Exchanges

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.

THE DENVER OMELET



The Denver Omelet image

A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.

Recipe From allrecipes.com

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 8

3 large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper
Calories490.7 calories
Carbohydrate4.6 g
Cholesterol631.8 mg
Fat39.4 g
Fiber0.7 g
Protein30.3 g
SaturatedFat20 g
Sodium750.8 mg
Sugar2.7 g

Steps:

  • Beat eggs until just combined; do not over-beat.
  • Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
  • Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
  • Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

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