Sunday, November 7, 2010

0 Recipe #193: Greek Omelette

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There are red bell pepper & feta in there too, I swear! :-D

Greek omelettes are one of my favorite kinds of omelettes. They've got a variety of textures & flavors all rolled up into one -- a tad bit salty, some crunch, and a nice savory taste. Made one the other night for Erik, and he really liked it. His opinions of dishes tend to be pretty good indicators of whether or not they'll be popular with others as well. :) Enjoy!


Greek Omelette

Ingredients:
3 eggs, beaten
1 Tbsp. light, non-dairy creamer
2 tsp. fresh oregano leaves, finely minced & tightly packed
2 Tbsp. red bell pepper, finely diced into 1/4" squares (about 1/4 large pepper)
2 Tbsp. green bell pepper, finely diced into 1/4" squares (about 1/4 large pepper)
2 Tbsp. Kalamata olives, pitted & sliced crosswise into thin rounds (about 8 olives)
2 Tbsp. fresh spinach, roughly chopped
1/2 Tbsp. unsalted butter
1/4 c. nonfat feta cheese, crumbled
cracked black pepper, to taste

Directions: Beat together eggs, creamer, & oregano in a small bowl, & then set aside. In a medium-sized, nonstick sauté/omelette pan, quickly dry-heat red & green bell peppers, olives, & spinach on medium heat only until some of the moisture has been extracted. (No one likes wet omelettes!) Vegetables should be slightly tender. Be careful not to brown or burn the veggies; the goal is to just cook them down a bit, which should only take a few seconds. Immediately remove from heat & transfer to a bowl. Let cool for several minutes. When ready, transfer veggies to egg mixture & thoroughly combine. Set aside.

Melt butter in the same pan on high heat. Then reduce heat to low and pour in vegetable-egg mixture. As soon as the omelette starts to set, sprinkle feta cheese on top & season with pepper, to taste. After a few seconds, lift up omelette on one side to check if it's ready to be folded over. When ready, fold omelette over & continue to cook until desired color (i.e., light golden brown, etc.) has been reached. Then flip over & cook a few seconds more on the other side. (Cooking time may vary depending on how you like your omelettes.) Transfer to plate(s) and serve hot or warm.

Yield: Makes 1-2 servings.

Chef's Notes:  Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, also harder to cook it evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with Caphalon cookware, both of which conduct heat very well, so the food tends to cook very quickly. Hence, this is why I cook my eggs over low heat. However, this may or may not work for you. Adjust accordingly.

Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;)

Please note that this omelette does not need salt, because it's already plenty salty enough with the olives & the feta. I once even tried adding only a very tiny amount & even that little bit made the omelette way too salty. So, add salt at your own peril. ;)

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