When it comes to omelettes, I confess I used to be awful at them. I learned how to make them properly when I lived in Australia, as some roommates taught me: after trying and trying and trying again, I’m now quite proud of my skills. This is why I tried to make Greek omelette, by far one of my favorite to make now; they are packed with good veggies and protein, a great way to start your day! The main ingredients for this recipe are obviously olives: if you manage to find kalamata olives, that would be just great, otherwise any kind of olive will still do. Then you need Feta, cherry tomatoes, red onions, spinach and, no need to say, eggs. Greek omelette is perfect together with some sausages or wurstels and maybe some mushrooms. Enjoy your breakfast or brunch!
INGREDIENTS 1 tablespoon butter 1 cup fresh spinach, coarsely chopped, ¼ cup red onion, finely chopped ¼ cup cherry tomatoes, quartered 5-6 kalamata olives, halved 2 eggs 2 tablespoons skim milk
¼ cup crumbled Feta
Let’s see how to make a perfect Greek omelette: melt butter in a medium sized non-stick skillet over medium heat. Add chopped onions and half of the spinach and cook for 4-5 minutes. Add remaining spinach, tomatoes, and olives and cook another 1-2 minutes. In a small bowl, whisk together milk and eggs, then pour over the veggie mixture and tilt the skillet so they’re evenly coated with the egg. Cook for just a minute or until the bottom starts to set up; using a spatula, carefully lift one edge of the egg while tilting the pan to allow the still runny egg to flow in underneath.
Repeat with the other edges, until there’s no liquid left, then sprinkle the crumbled Feta cheese over the top and cook for 2 or 3 minutes or until top starts to set up. Lightly shake the pan to see if there’s still any runny egg on top and run the spatula around the edges to loosen the omelet, making it easier to flip. Slip the spatula underneath one side of the omelet and gently fold in half. Cook your Greek omelette for 1-2 more minutes and then flip the pan completely upside down onto your plate for an easy transfer.
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