Fetaomelet Recipes

EGYPTIAN FETA CHEESE OMELET ROLL

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.

GREEK OMELETTE RECIPE WITH FETA CHEESE

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.

HAM & FETA OMELET

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.

FETA OMELET

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.

GREEK OMELET WITH ASPARAGUS AND FETA CHEESE

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
• Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
• Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

WHIPPED FETA DIP

Steps:

• Combine feta cheese, yogurt, oil, lemon juice, lemon zest, and garlic in a food processor and mix until well blended and smooth. Add mint, basil, and pepper and pulse to combine.

LIGHT ITALIAN FETA OMELET

Steps:

• Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add the egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the skillet to allow liquid egg substtute to flow under the cooked portion. Continue cooking in this fashion until all the liquid portion of the egg is gone.
• Gently flip the cooked egg with a wide spatulat. Place the basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.

GREEK OMELET WITH FETA

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.

CAULIFLOWER AND FETA OMELET

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.