Feta Cheese Omelet Greek Recipes

GREEK OMELETTE RECIPE WITH FETA CHEESE (KETO & LOW-CARB)

Steps:

• Sauté onion and garlic in ½ tablespoon oil in a skillet over medium heat for 2 minutes, until soft and fragrant.
• Add the bell pepper and tomatoes. Continue cooking for 2 minutes.
• Remove the vegetables from heat, transfer to a bowl, and set aside.
• Pour eggs in pan and let sit for 2 minutes until edges cook and eggs start to set.
• Arrange the onion and pepper mix over one half of the omelette once the eggs are almost cooked through.
• Break the cheese into smaller pieces and sprinkle over the onion and peppers. Add chopped olives.
• Fold the second side of the omelette over on top of the filling.
• Serve with balsamic vinegar and the remaining olive oil poured over the top.

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 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.

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.

FETA CHEESE OMELET -- GREEK

Steps:

• 1. Add just a dab of olive oil and butter to fry pan, heat to medium heat.
• 2. Beat the 2 Eggs well and add to pan. Those with a bigger appetite use three Eggs. I stir the Egg in wide circles from the center as it cooks, until it starts to set. And then lower heat to low. Stirring adds a little lightness to it.
• 3. When Egg is 2/3 cooked I place the sliced Feta Cheese on 1/2 the top and cook a bit longer. I then flip half on top of the other and then flip whole thing to other side to provide additional heat for the cheese. You want it Golden but not Brown, and the Feta Cheese to show signs of melting somewhat.
• 4. Note: An excellent addition is to add the well drained Spinach after placing the Feta Cheese atop.
• 5. Toast and beverage of choice -- And Breakfast is Served.

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.