Mediterranean Omelet Recipes

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LOADED MEDITERRANEAN OMELETTE



Loaded Mediterranean Omelette image

An especially satisfying and perfectly fluffy omelette, loaded with Mediterranean favorites. Turn it into lunch or a simple dinner for two with a side of warm pita bread and Greek Tzatziki sauce!

Provided by The Mediterranean Dish

Categories     Breakfast

Time 2m

Number Of Ingredients 15

4 large eggs
2 tbsp fat-free milk
1/4 tsp baking powder (optional)
1/2 tsp Spanish paprika
1/4 tsp ground allspice
Salt and pepper, to your liking (I used about 1/2 tsp each)
1 1/2 tsp Private Reserve Greek extra virgin olive oil
1 tzatziki sauce recipe to serve, optional
Warm pita to serve, optional
1/2 cup cherry tomatoes, halved
2 tbsp sliced pitted Kalamata olives
1/4 to 1/3 cup marinated artichoke hearts, drained and quartered
2 tbsp chopped fresh parsley, more for later
2 tbsp chopped fresh mint, more for later
Crumbled feta cheese, to your liking, optional

Steps:

  • In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
  • In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
  • Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
  • Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
  • Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!

Nutrition Facts : Calories 167 calories, Sugar 1.8 g, Sodium 771.2 mg, Fat 10.7 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.9 g, Protein 13.8 g, Cholesterol 376.1 mg

MEDITERRANEAN OMELET



Mediterranean Omelet image

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. -Milynne Charlton, Scarborough, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped

Steps:

  • In a small bowl, whisk eggs, water, salt and pepper 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, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts : Calories 236 calories, Fat 18g fat (8g saturated fat), Cholesterol 395mg cholesterol, Sodium 472mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

MEDITERRANEAN OMELET



Mediterranean Omelet image

You can make fluffy omelets in less time (and with much less effort) than you may think. This Mediterranean-inspired version has a filling of grape tomatoes, scallions, oregano, and feta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 8

1 teaspoon olive oil, plus more for pan
1/2 cup quartered grape tomatoes
1 tablespoon sliced scallions
Pinch of dried oregano
2 tablespoons crumbled feta cheese
1 tablespoon slivered black olives
2 large eggs
1/8 teaspoon coarse salt

Steps:

  • In a small skillet over medium heat, warm olive oil. Cook grape tomatoes, scallions, and oregano until tomatoes have softened, about 1 minute. Remove from heat; add feta cheese and olives.
  • In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding 1 teaspoon olive oil or butter to heated pan; fill with tomato mixture.

Nutrition Facts : Calories 307 g, Fat 24 g, Protein 16 g

MEDITERRANEAN OMELET



Mediterranean Omelet image

Canadian Mozzarella or Canadian Ermite will give a new twist to the recipe!Brought to you by Dairy Farmers of Canada

Provided by Food Network Canada

Categories     breakfast,brunch,father's day,mother's day

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 tomato, seeded and coarsely chopped
¼ lb(s) (125 g) Canadian Feta, cut in small triangles
1 oz (30 g) salami, cut in small cubes (or pepperoni)
1 small red onion, finely chopped
2 Tbsp (30 ml) chopped fresh Italian parsley or 2 tsp (10 ml) dried parsley
4 large eggs
⅓ cup (75 ml) milk
1 pinch freshly ground pepper, to taste
4 tsp (20 ml) butter
1 a few Italian parsley leaves to garnish

Steps:

  • In a medium-size bowl, mix together tomato, Canadian Feta, salami, red onion and chopped parsley. Set aside.
  • In a separate bowl, whisk eggs with milk and pepper.
  • Melt half the butter in a large nonstick pan over medium high heat. Pour in half the egg mixture and tilt pan slightly to spread mixture evenly. Cook until it begins to set and gently lift sides with a spatula.
  • Add half of the Canadian Feta mixture, fold in half and continue cooking for about 1 minute, until omelet is firm but still runny. Slide onto a plate.
  • Follow the same steps with second half of butter, egg mixture and Canadian Feta mixture. Serve hot and garnish with fresh Italian parsley.

MY BIG FAT GREEK OMELET



My Big Fat Greek Omelet image

If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 4

Number Of Ingredients 8

1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
½ teaspoon salt, divided
Black pepper, to taste
½ cup crumbled feta cheese (can use reduced-fat)
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

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.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g

MEDITERRANEAN BROCCOLI & CHEESE OMELET



Mediterranean Broccoli & Cheese Omelet image

My Italian mother-in-law taught me to make this omelet years ago-she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. -Mary Licata, Pembroke Pines, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2-1/2 cups fresh broccoli florets
6 large eggs
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Romano cheese
1/3 cup sliced pitted Greek olives
1 tablespoon olive oil
Shaved Romano cheese and minced fresh parsley

Steps:

  • Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.

Nutrition Facts : Calories 229 calories, Fat 17g fat (5g saturated fat), Cholesterol 290mg cholesterol, Sodium 775mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

MEDITERRANEAN OMELET



Mediterranean Omelet image

Omelet for two? Don't mind if you do. Here's a terrific Mediterranean-style recipe made with fresh mushrooms and aromatic feta.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield Makes 2 servings.

Number Of Ingredients 6

4 eggs
1 cup sliced fresh mushrooms
1-1/2 tsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh basil
2 Tbsp. ATHENOS Crumbled Reduced Fat Feta Cheese
2 OSCAR MAYER Wieners, cut lengthwise in half

Steps:

  • Beat eggs in medium bowl. Cook mushrooms in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 min. or until tender, stirring occasionally. Add to eggs with parsley and basil; mix well.
  • Pour half the egg mixture into skillet; cook 2 min. or until set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top half of omelet with 1 Tbsp. cheese and 2 wiener halves. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 2 min. or until wieners are heated through and cheese is melted. Slide or flip omelet onto serving plate.
  • Wipe skillet clean with paper towel. Spray with cooking spray, then use to make second omelet with remaining ingredients.

Nutrition Facts : Calories 360, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 475 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

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