Easy Greek Omelet

Ready in 5 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Easy Greek Omelet"

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This is a quick and easy omelet made with the flavors of Greece in mind. Enjoy it for a quick light breakfast or a casual weeknight meal when you're on the run.


Ingredients

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2 medium Eggs
1 tablespoon Water
0.125 teaspoon Sea salt
1 tablespoon Red bell pepper; diced
0.5 teaspoon Garlic; minced
4 Cherry tomatoes; chopped
8 Black olives; halved
1.5 cups Fresh spinach; chopped
2 tablespoon Olive oil
2 tablespoon Feta cheese; crumbled

Original recipe makes 1

Servings  

Preparation

Heat an 8 inch saute pan to low heat. Add 1st tablespoon of olive oil to the pan and slowly saute peppers, garlic, tomatoes and black olives until soft, about 3 minutes. Add the fresh spinach and saute another minute. Take off heat and set aside.

In a small bowl, whisk the eggs, salt and water together until mixture becomes frothy. In a separate 8 inch saute pan from the one you cooked vegetables in, heat up the 2nd tablespoon of olive oil. Once pan is hot, pour in the egg mixture. Watch egg carefully and when it starts to set around the edges, take a rubber spatula (turned on its side) and begin moving the egg mixture from the edges of the pan, toward the center to help distribute egg. Do this for a minute or so until edges of omelet are beginning to set. Once the edges are setting, begin to lift up edge of omelet on side of pan, tilting the pan to allow any undercooked egg to flow underneath so that it may cook. Continue to repeat this process until all egg from top of omelet has reached the underneath and has cooked.

Once omelet is almost done, take vegetable/spinach filling from other pan and place ingredients on only one side of omelet, leaving the other side of omelet open. Crumble feta on top and allow it to melt for just a minute or so. Using rubber spatula, carefully lift open side of omelet and flip it over the side with filling. Slide omelet out of pan and onto a plate to serve.

Garnish with extra chopped spinach, if desired.

Credits

Added on Award Medal
Verified by stevemur

photo by CookingPassion CookingPassion

photo by pnoosha pnoosha

I made mine open faced and added the feta at the table. photo by ninny727 ninny727

photo by CookingPassion CookingPassion

Calories Per Serving: 1865 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Quick and tasty
pnoosha 1 year ago
[I posted this recipe.]
CookingPassion 4 years ago
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