HAM & FETA OMELET
Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. -Brittany Beus, College Station, Texas
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.
Nutrition Facts : Calories 289 calories, Fat 20g fat (9g saturated fat), Cholesterol 410mg cholesterol, Sodium 749mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
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
EGYPTIAN FETA CHEESE OMELET ROLL
This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
- Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.
Nutrition Facts : Calories 242 calories, Carbohydrate 1.7 g, Cholesterol 384.6 mg, Fat 19.8 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 298.5 mg, Sugar 1.4 g
FETA OMELET
This is me testing out how to use this site as well as adding my new favorite discovery. I have written this as if you know how to make an omelet, so if you don't just look at another basic recipe. I am listing amounts for the ingredients, but it's really made to your taste. I doubt my measurements are exactly what I use.
Provided by anima
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Scramble the eggs and fry on a pan, just like any omelet. I listed 3 because that's how many I use, but use however many you like.
- When the egg is cooked, sprinkle feta and parmesean in the middle. Drizzle the sauce on top.
- Fold it however you like to fold omelets, serve.
Nutrition Facts : Calories 334.4, Fat 23.9, SaturatedFat 10.8, Cholesterol 670.8, Sodium 803.7, Carbohydrate 2.9, Sugar 2.8, Protein 25.5
CAULIFLOWER AND FETA OMELET
Provided by Ruth Cousineau
Categories Egg Breakfast Brunch Vegetarian Quick & Easy High Fiber Mother's Day Feta Cauliflower Pan-Fry Healthy Parsley Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Beat eggs with 1/4 teaspoon salt.
- Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
- Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
FETA & SEMI-DRIED TOMATO OMELETTE
Cooking up eggs with cheese and tomato makes for a super-quick meal for one that's ready in 10 minutes
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.
Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
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
OVEN BAKED OMELET WITH FETA AND TOMATOES
I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!
Provided by Christie Paige Moser
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
- Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
- Bake in preheated oven until eggs are fully set, 40-50 minutes.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g
OPEN-FACE FETA OMELET
Cool tomatoes balance the warm omelet made with veggie breakfast links and spinach in this wake-up breakfast dish. A sprinkle of feta cheese tops it off.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 1 serving.
Number Of Ingredients 6
Steps:
- Cook link pieces in nonstick skillet on medium heat 5 min., stirring occasionally and adding spinach for the last minute.
- Stir in egg product; cover. Cook 3 to 5 min. or until egg product is set.
- Sprinkle with cheese. Remove from heat; let stand, covered, 2 min. or until cheese is melted. Top with tomatoes and pepper.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
SPINACH AND FETA OMELET (WW)
I enjoyed this simple 2 point breakfast - and it was a great way to use up some feta and spinach too! The original recipe used chopped tomatoes, which I didn't have. Recipe source: WeightWatchers.com
Provided by ellie_
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine first 5 ingredients (egg - salt).
- Spray a small skillet with Pam and head over medium heat.
- Add egg mixture to skillet, cooking until bottom of eggs is firm (5-10 minutes). Flip omelet and cook other side until set (3-5 minutes).
- Put cheese on one half of omelet and flip over other half.
- Cut in half to serve.
OMELETS WITH ROASTED VEGETABLES AND FETA
If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, quick, main course
Time 2m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.
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