Greek omelettes have an abundance of chopped vegetables.
A Greek omelet combines feta cheese, eggs and chopped vegetables to make a multi-textured and multi-flavored breakfast meal. Greek omelets are simple to prepare, requiring only a few mixing bowls, a skillet and basic ingredients. A Greek omelet recipe yields two large servings, or four smaller servings. Allow for approximately 25 minutes from start to finish when you cook a Greek omelet. Substitute any of your favorite veggies for the vegetables in the recipe to make the omelet your own.
Instructions
1. Preheat a 10-inch skillet over medium-high on a stove top.
2. Combine 1 cup diced roma tomatoes, 1 tsp. dried oregano, 1/2 tsp. salt, 1 tsp. ground black pepper and 1/2 cup crumbled feta cheese in a small bowl. Stir to mix all ingredients of the tomato mixture.
3. Combine 8 large eggs and 1 1/2 cups chopped fresh spinach in a medium bowl. Whisk quickly to scramble the eggs and thoroughly mix the ingredients.
4. Pour 1 tsp. olive oil into the heated skillet. Use a balled up paper towel to coat the skillet's interior evenly.
5. Pour the egg and spinach mixture into the skillet. Use a plastic spatula to push the cooked eggs into the center of the pan after 30 seconds, allowing the uncooked eggs to run to the pan's exterior. Allow the eggs to heat for three additional minutes, until they are fully cooked but still moist.
6. Spoon the tomato mixture over half of the eggs in the skillet. Use the spatula to fold the other half of the eggs over onto the tomato mixture. Allow the omelet to cook for one minute before removing from heat.
7. Let the omelet cool for five minutes before serving.
Tags: Greek omelet, tomato mixture, chopped vegetables, feta cheese, half eggs