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
GREEK OMELETTE
Try a Greek omelette for your next breakfast or brunch. Filled with chopped tomato, feta cheese, and kalamata olives, this is a quick and easy recipe to get your day started right.
Categories Lunch
Time 25m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Whisk eggs, water and pepper in medium bowl. Set aside.
- Spray non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion; cook, stirring frequently, for about 1 minute. Add tomato; cook for 1 minute. Stir in feta cheese, olives and oregano. Set aside.
- Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour one-quarter of egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
- When eggs are almost set on surface but still look moist, cover half of omelette with one-quarter of filling. Fold unfilled half of omelette over filled half. Cook for a minute, then slide onto plate.
- Repeat procedure to make 3 more filled omelettes.
Nutrition Facts :
GREEK OMELET
I don't normally like omelets that much, but this is a good recipe! This is a very simple way to make a great tasting and quick breakfast!
Provided by Quest4ZBest
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Spray a skillet with nonstick cooking spray.
- Place a handful of spinach into skillet and cook on medium heat until spinach begins to shrivel.
- Set spinach aside.
- Beat eggs together and pour into warm skillet.
- Sprinkle feta cheese and precooked spinach over top.
- Sprinkle with oregano, salt, and pepper.
- After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency.
Nutrition Facts : Calories 234.1, Fat 16.4, SaturatedFat 6.7, Cholesterol 545.4, Sodium 387.2, Carbohydrate 1.9, Fiber 0.1, Sugar 1.8, Protein 18.5
GREEK OMELET
This is a wonderful omelet with so many delicious flavors working with each other to produce an omelet that is healthy for you, as well as great tasting! Try this for a weekend morning with a glass of juice, some melon, English muffin and the morning paper! It will start you out with nutrients you'll need for the day! Note: *(Be sure to use a cast iron skillet when placing it under the broiler.
Provided by FLUFFSTER
Categories Breakfast
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a cast- iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for an additional 2 minutes.
- Add the onion, garlic, salt and pepper; cook until the softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
- Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a non-stick skillet. Add the oil to the pre-heated pan and swirl it around the pan. Immediately add the beaten egg mixture and move it around the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that still may be in the center of the pan. Place the vegetables that you are using on top of the egg mixture. Add the crumbled feta cheese.
- *Place under a medium or high broiler and broil until the cheese is meltedand the eggs are set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill, if using. Serve immediately.
- Note: Feta making a folded omelet, place the vegetables and the feta on one side only of the egg mixture. Then place under the broiler to melt the cheese. Then remove from under the broiler and then just fold the remaining half over the vegetable/cheese side. Then just skide it out of the pan and onto a pre-heated(optional) plate or platter.
GREEK OMELET WITH ASPARAGUS AND FETA CHEESE
This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.
Provided by Valerie Brunmeier
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.3 g, Cholesterol 319.9 mg, Fat 27 g, Fiber 1.3 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 451.8 mg, Sugar 3.1 g
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