Greek Omelet For 1 Recipes

MY BIG FAT GREEK OMELET

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 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.

GREEK OMELET FOR 1

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 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.

PERFECT OMELETTE FOR ONE

Steps:

• In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
• Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
• Add butter and let it melt.
• Rotate pan and let the butter coat the edges.
• Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
• During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
• Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
• You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
• Do not let the omelette brown. It should be thin and soft.
• Enjoy.

GREEK OMELET

Steps:

• In a cast- iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for an additional 2 minutes.
• Add the onion, garlic, salt and pepper; cook until the softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
• Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a non-stick skillet. Add the oil to the pre-heated pan and swirl it around the pan. Immediately add the beaten egg mixture and move it around the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that still may be in the center of the pan. Place the vegetables that you are using on top of the egg mixture. Add the crumbled feta cheese.
• *Place under a medium or high broiler and broil until the cheese is meltedand the eggs are set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill, if using. Serve immediately.
• Note: Feta making a folded omelet, place the vegetables and the feta on one side only of the egg mixture. Then place under the broiler to melt the cheese. Then remove from under the broiler and then just fold the remaining half over the vegetable/cheese side. Then just skide it out of the pan and onto a pre-heated(optional) plate or platter.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

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.

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.

STOVETOP OMELETTE FOR ONE

Steps:

• Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
• Whip eggs with salt and pepper in a bowl until well combined.
• Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
• Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

GREEK OMELET

Steps:

• Spray a skillet with nonstick cooking spray.
• Place a handful of spinach into skillet and cook on medium heat until spinach begins to shrivel.
• Set spinach aside.
• Beat eggs together and pour into warm skillet.
• Sprinkle feta cheese and precooked spinach over top.
• Sprinkle with oregano, salt, and pepper.
• After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency.