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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Greek Omelet Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/2 tsp salt divided
1/2 tsp Fresh ground black pepper
1 tsp dried oregano, divided
1/2 cup crumbled feta cheese ( Save about 1-2 tbsp. to sprinkle on top)
6 large eggs
2 tbsp. half and half or milk
1 pound fresh spinach
3 black Kalamata olives chopped
1-2 tablespoons olive oil
6 cherry or grape tomatoes diced small
Directions:
Directions:
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, half and half together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper
add oil to the pan, once hot Add the egg mixture to the skillet. Using a plastic or wooden spatula to push 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 un-topped half over the filling. Use the turner to slide the omelet onto a cutting board. sprinkle remaining fetta on top Let stand a minute or two for the filling to warm. Cut the omelet into 4 wedges and serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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