So I asked my husband what he wanted for breakfast. “How about a Greek omelette?” I asked. Well, being that he is Greek I figured it was a sure bet. Not only that, this is one good omelette!
Omelette making is a bit of a science and it takes a lot of practice to be able to flip one without getting egg on your stove top, on your floor or on yourself. I’ll post a video on the method and link it here when I can get a hold of my videographer (my son.)
It first starts with some eggs in a bowl. Yep, that is a one-handed crack – I’ve got that down 😉 Scramble them with a fork. You want them well combined.
Add some dried oregano.
Now, I need to tell you that…
a Greek household is never without oregano (or an Italian one for that matter.) This is something that I always have in my cupboard and I use it a lot! A great place to buy it is at your local natural food store in bulk. I get mine from the Natural Living Center here in Bangor.
Now get a non-stick skillet, an 8″ one is the perfect size for omelette making.
Add a tablespoon of unsalted butter, place over medium-high heat and get it good and hot. It should be sizzling, just be careful not to burn it. Tip: never leave melting butter unattended. Been there, done that 🙁
Quickly add your beaten egg mixture and let it start to set for about 15 seconds. Then using a heat-proof spatula, tilt the pan and allow the unset egg to run around the edges and underneath bringing the set egg towards the center. Do this until the omelette is mostly set. Then, drumroll please….FLIP! Video coming, I promise 😉
Now for another important element, the filling. Creamy Feta cheese, briny Kalamata olives and chopped baby spinach. My mouth is watering already!
Oh Yeah!!
Make sure that you put the filling to one side so that you can “seal the deal.” Place a cover on top and back over your stove on low heat, just for a minute to get it golden and melt that cheese.
Plate up that Big Fat Greek Omelette up and serve. Or, enjoy it yourself!
Heading back into the kitchen so that I can get mine!!
PrintMy Big Fat Greek Omelette
Tasty omelet with Greek flavors
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 1
- Category: Breakfast
- Cuisine: Greek
Ingredients
- 2 eggs
- 1 Tbsp. unsalted butter
- 1 tsp. dried oregano
- 2 Tbsp. crumbled feta cheese
- 1 Tbsp. chopped Kalamata olives
- 1 Tbsp. chopped baby spinach
- salt and pepper to taste
Instructions
- Scramble the eggs in a bowl. Add the oregano and combine well.
- Melt 1 Tbsp. unsalted butter in an 8” non-stick pan over medium-high heat until sizzling.
- Add the egg mixture.
- Using a heat-proof spatula, tilt the pan and allow the unset egg to run around the edges and underneath bringing the set egg towards the center. Do this until the omelette is mostly set.
- Flip the omelette.
- Turn heat to low.
- Add the filling ingredients to one side and fold the omelette over.
- Cover and cook for up to one minute more allowing the omelette to turn golden and the cheese to melt.
- Serve and enjoy!
Cathy made me one of these while we were visiting this past July. It was absolutely delicious!!! Printed out recipe and will be making for breakfast sometime this week.
Thanks Cathy!
Sure thing Carol. 🙂 Our families will go on a few Tasty Adventures when y’all come up again!