GREEK OMELETTE RECIPE WITH FETA CHEESE
Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!
Provided by Eli K. Giannopoulos
Categories Breakfast
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 portion, Calories 318kcal, Sugar 2.3g, Sodium 1581.2mg, Fat 28.1g, SaturatedFat 8.9g, TransFat 0g, Carbohydrate 3.3g, Fiber 0.5g, Protein 14g, Cholesterol 305.7mg
MY BIG FAT GREEK OMELET
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
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
ROASTED ASPARAGUS WITH FETA CHEESE
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 12 to 16 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
- Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
- Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
- Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.
FETA CHEESE OMELET -- GREEK
This is one of my favorite omelets (an excellent pairing),served with some Hash Brown or American Fries potatoes, this makes my breakfast. Family and friends go for it as well. I try to watch my intake of eggs, as well as cheese and other things so this is a once every two week treat or so. I normally forgo breakfast, but I...
Provided by Gary Hancq
Categories Eggs
Time 15m
Number Of Ingredients 5
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.
ASPARAGUS AND PARMESAN OMELET
This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.
Provided by Martha Rose Shulman
Time 15m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 7
Steps:
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH FETA
Make and share this Roasted Asparagus with Feta recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
- Bend asparagus gently until it breaks at a natural point and discard ends.
- Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
- Season asparagus with salt and pepper.
- Sprinkle asparagus with crumbled feta cheese.
- Roast at 400F for 12 minutes or until cooked to your liking.
- Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
- Serve hot.
ASPARAGUS CREAM CHEESE OMELET
Steps:
- Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. 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, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.
Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
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