Greek Salad Omelette Recipes

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GREEK SALAD OMELETTE



Greek salad omelette image

A quick and healthy supper

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 7

10 eggs
handful of parsley leaves, chopped (optional)
2 tbsp olive oil
1 large red onion , cut into wedges
3 tomatoes , chopped into large chunks
large handful black olives , (pitted are easier to eat)
100g feta cheese , crumbled

Steps:

  • Heat the grill 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 mins. 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.

Nutrition Facts : Calories 371 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium

CLASSIC FRENCH OMELETTE WITH SIDE SALAD



Classic French Omelette with Side Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon Dijon mustard
1/2 shallot, finely minced
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 tablespoons minced fresh chives
3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes
8 large eggs, beaten
1 cup grated Gruyere
2 heads butter (Bibb) lettuce

Steps:

  • Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside.
  • Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low.
  • When the omelette is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish. Lightly spread the remaining tablespoon butter over the omelette to coat. Toss the lettuce with the vinaigrette and serve alongside the omelette. Garnish the omelette with the remaining tablespoon chives.

GREEK SALAD I



Greek Salad I image

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Provided by Meesh

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

Steps:

  • In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
  • Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 14.1 g, Cholesterol 22.3 mg, Fat 22.4 g, Fiber 5 g, Protein 6 g, SaturatedFat 6.1 g, Sodium 537.8 mg, Sugar 5.9 g

GREEK SALAD-INSPIRED QUICHE



Greek Salad-Inspired Quiche image

I love using my cast-iron skillet to create this meatless, family-sized Greek quiche for a quick meal. Just add a green salad and some pita bread, and dinner is on the table with little fuss and no extra dishes to wash! - Donna M. Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon olive oil
1 cup cherry tomatoes, halved
2/3 cup finely chopped green pepper
1/2 cup thinly sliced red onion
2/3 cup chopped fresh spinach
2 garlic cloves, minced
1 cup crumbled feta cheese
1/2 cup pitted Greek olives, sliced
6 large eggs
1 cup 2% milk
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon salt
1/8 to 3/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 375°. In a 9-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add tomatoes, green peppers and onion; cook and stir until vegetables are tender, 6-7 minutes; drain. Add spinach and garlic; cook and stir until spinach is wilted, 1-2 minutes. Remove from heat and stir in feta and olives. , In a large bowl, whisk eggs, milk, oregano, salt and pepper flakes until blended. Pour over vegetables., Bake until a knife inserted in center comes out clean, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 354 calories, Fat 22g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 778mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

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.

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 TOMATO FETA FRITTERS (DOMATOKEFTETHES)



Greek Tomato Feta Fritters (Domatokeftethes) image

I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Provided by Chef John

Categories     Greek Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 15

2 cups diced fresh tomatoes with juices
½ cup packed grated zucchini
⅓ cup sliced green onions
2 teaspoons kosher salt, or to taste
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper
¼ cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 ounces feta cheese, crumbled
¾ cup all-purpose flour, or more as needed
¾ teaspoon baking powder
vegetable oil for frying

Steps:

  • Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
  • Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  • Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
  • Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  • Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  • Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg

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.

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)

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!

Nutrition Facts : Calories 172.9, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.1, Sodium 1016, Carbohydrate 7.9, Fiber 1.2, Sugar 5.7, Protein 19

GREEK TOSSED SALAD



Greek Tossed Salad image

Convenient items, including packaged greens and bottled dressing speed along the preparation of this salad. This pretty medley gets great Greek flavor from more feta cheese, sliced cucumber and ripe olives.-Vicki Smith, Okeechobee, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

5 cups ready-to-serve salad greens
3/4 cup sliced cucumber
1 medium tomato, cut into wedges
2 tablespoons crumbled feta cheese
2 tablespoons sliced ripe olives
2/3 cup Greek vinaigrette or salad dressing of your choice

Steps:

  • In a salad bowl, combine the greens, cucumber, tomato, cheese and olives. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 235 calories, Fat 23g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 492mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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