Baked Greek Style Omelette Gluten Free Recipes

BAKED GREEK STYLE OMELETTE (GLUTEN FREE)

Steps:

• Preheat oven to 180dC.
• Grease a 1 litre round ovenproof dish.
• Cook rice in boiling salted water for 8 minutes.
• Drain and refresh.
• Heat 2 tablespoons of oil in saucepan and add leek and cook over low heat for 8 minutes or until softened.
• Add zucchini and garlic, cook for 1-2 minutes then add rice with mint, dill eggs and feta.
• Season.
• Mix then pour into the dish and bake for 30 minutes or until golden and set.
• Toss onion and tomato in remaining oil and place on top of omelette.
• You could serve this with a green salad for Lunch or Brunch.

GREEK SALAD OMELETTE

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.

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.

BAKED GREEK-STYLE OMELETTE (GLUTEN-FREE)

Steps:

• Preheat the oven to 180°C Grease a 1-litre round ovenproof dish.
• Cook rice in boiling, salted water for 8 minutes. Drain and refresh. Heat 2 tablespoons of oil in a saucepan, add leek and cook over low heat for 7-8 minutes or until softened.
• Add zucchini and garlic, cook for 1-2 minutes, then add rice with mint, dill, eggs and feta. Season. Mix, then pour into dish and bake for 30 minutes or until golden and set.
• Toss onion and tomato in remaining oil and place on top of omelette. Serve with a green salad.