Feta Semi Dried Tomato Omelette Recipes
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
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.
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
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
SEMI-DRIED TOMATO AND FETA FRITTATAS
This recipe makes 8 individual frittatas so is perfect for entertaining. I would also like to try this using a mini muffin tray for little fingerfood bites! This recipe can also be made a day ahead and reheated, too easy! Semi-dried tomatoes are available at most delis.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degree C (160 degree C for fan-forced).
- Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
- Combine all ingredients, except feta, in a large bowl and mix well.
- Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
- Divide the mixture among the 8 muffin cups.
- Top each with some crumbled feta.
- Bake for about 25 minutes or until just set in the centre.
- Serve warm or at room temperature.
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