I’m 100% Greek, but I’m not one of your typical Greeks. By that I mean that I don’t listen to Greek music and I don’t only hang out with Greek people. But I am fluent in the language, I love my church and I could eat Greek food every single day.
Since I had the day off of work today (woo hoo!), I wanted to try making my own omelet. I’ve never made one before because the idea of having to flip the egg concoction over intimidates me! But, I was really craving eggs, and I wanted it to have a little more flavor, so I searched for a Greek omelet recipe that I could make with all the things I already have at my home.
I had all of the ingredients on hand, which to me is the most important quality of a recipe.
At first, I thought I might be using too much spinach.
The picture above is definitely my favorite so far. I love how the green, yellow and white contrast here.
I really tried to make this omelet look good. But that was a lot easier said than done.
One thing right off the bat. I cannot flip. I don’t know why I find flipping to be so difficult, but I do. Now, I need to practice my flipping skills. Maybe I can try that in 2011! 🙂
I really enjoyed this omelet, but it was a tad bit too salty. Next time, I don’t think I’ll add any salt to the tomato mixture. The feta is salty enough as it is. Also, I think I should have made the tomatoes even smaller. The fatties just would not get in that omelet! I’m glad I put a ton of spinach in the omelet, too. I thought it might have been too much, but it was perfect while I was eating. This omelet rocked, and I wish I could force myself to make breakfasts like this during the week, but there’s no way that’s going to happen. I’m way too tired as it is, and I only wake up at 6:45 a.m. So omelets will have to stick to the weekends and days off like this!
Greek Style Omelet
- 1/4 C. halved cherry tomatoes
- 1/4 tsp. dried oregano, divided
- 1/8 tsp. salt, divided
- 2 Tbs. crumbled reduced-fat feta cheese
- 2 eggs
- 1 handful spinach, chopped
- 3/4 tsp. olive oil
Heat a 10-inch skillet. Mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste in a small bowl. Stir in feta. In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Add the egg mixture to the skillet.
Using a spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing 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 untopped half over the filling. Slide the omelet your plate and let stand a minute or two for the filling to warm. Eat!
Happy New Year’s Eve!