Best 3 Greek Salad Omelette Recipes
Immerse yourself in the vibrant flavors of the Mediterranean with our Greek Salad Omelette, a culinary journey that blends the freshness of a classic Greek salad with the comfort of a fluffy omelette. This delightful dish starts with a base of tender eggs, skillfully whisked and cooked to perfection, providing a delicate canvas for the vibrant ingredients to shine. We then layer it with a medley of crisp cucumbers, juicy tomatoes, red onions, and creamy feta cheese, capturing the essence of a traditional Greek salad. Infused with aromatic oregano, Kalamata olives, and a drizzle of tangy vinaigrette, each bite transports you to the sun-kissed shores of Greece.
Elevate your breakfast or brunch experience with our enticing Spinach and Feta Omelette, a harmonious blend of nutrient-rich spinach, crumbled feta cheese, and a touch of garlic. The vibrant green spinach adds a pop of color and a boost of essential vitamins, while the feta cheese lends a delightful salty tang. Served with a side of fresh fruit or a crisp salad, this omelette is a wholesome and satisfying way to start your day.
Indulge in the cheesy goodness of our Three-Cheese Omelette, a decadent combination of melted cheddar, mozzarella, and Parmesan cheeses. Indulge in the smooth and creamy texture as the cheeses blend seamlessly, creating a symphony of flavors. This omelette is a true delight for cheese lovers, offering a rich and satisfying experience that will leave you craving more. Accompanied by a side of roasted potatoes or grilled vegetables, it's a delightful choice for a hearty breakfast, lunch, or dinner.
Step into the world of fluffy clouds with our Cloud Egg Omelette, a visually stunning dish that will impress your taste buds and Instagram feed. Picture perfectly whipped egg whites, resembling soft clouds, delicately placed atop a bed of sautéed spinach and cherry tomatoes. Finished with a sprinkle of Parmesan cheese and a touch of cracked black pepper, this omelette is a culinary masterpiece that combines texture, flavor, and visual appeal. Serve it as a centerpiece at your next brunch or impress your loved ones with a unique and Instagram-worthy breakfast.
MY BIG FAT GREEK OMELET
If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. 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. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden 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. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
- Cut the omelet into 4 wedges and serve immediately.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g
GREEK SALAD OMELETTE
Who says eggs have to be boring? This is a hearty vegetarian meal that could be as at home for an evening meal as it is for breakfast. I originally found this recipe in BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the grill / broiler to high.
- Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want.
- Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges.
- Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
- Turn the heat down to medium and pour in the eggs.
- Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 minutes
- Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden.
- Cut into wedges and serve straight from the pan.
GREEK OMELET FOR 1
During a recent vacation, I had this for brunch one day and fell in love with the flavors. If you're not dieting, feel free to go for the gusto with fully loaded ingredients. I've estimated vegetable amounts as I use whatever looks right. While I use the omelet grate on my fancy-dancy George Foreman grill to make these, I've given directions for traditional omelet making.
Provided by SusieQusie
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 teaspoon of butter in a shallow frying pan.
- Add the onion and saute until crisp tender.
- Add the tomato and saute until heated through, about 1 minute.
- Add the spinach and toss until wilted, about 1 minute.
- Remove veggies from pan and keep warm.
- Melt another teaspoon of butter in the frying pan.
- Lightly whip the eggs with the water. Add seasonings to taste.
- Pour eggs into the skillet and cook over medium heat until the edges start to set.
- Lift up the edges, letting the uncooked eggs run underneath.
- When the eggs are ALMOST set, top with the feta cheese.
- Spread reserved vegetables over 1/2 of omelet and fold it over.
- Slide it onto a plate and dig in!
Nutrition Facts : Calories 172.9, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.1, Sodium 1016, Carbohydrate 7.9, Fiber 1.2, Sugar 5.7, Protein 19
Tips:
- Utilize ripe tomatoes: The quality of your tomatoes greatly impacts the flavor of your omelette. Choose ripe, in-season tomatoes for the best results.
- Chop ingredients evenly: Ensure uniform chopping of your vegetables to ensure even cooking and a cohesive texture in your omelette.
- Don't overcrowd the pan: Avoid overcrowding the pan with ingredients; this can lead to uneven cooking and a soggy omelette. Cook in batches if necessary.
- Use a non-stick pan: A non-stick pan is ideal for making omelettes, as it prevents sticking and makes flipping easier.
- Cook over medium heat: Maintain medium heat throughout the cooking process to prevent burning and ensure even cooking.
- Don't overmix the eggs: Overmixing the eggs can result in a tough, rubbery omelette. Mix just until combined.
- Season to taste: Adjust the seasoning to your preference. Consider adding herbs like oregano or basil for extra flavor.
- Serve immediately: Serve the omelette promptly after cooking to enjoy it at its best, with the cheese melted and vegetables still crisp.
Conclusion:
Incorporating fresh, flavorful ingredients like tomatoes, cucumbers, onions, and feta cheese, this Greek salad omelette offers a delightful fusion of Mediterranean flavors. Its simplicity and ease of preparation make it an excellent option for a quick and satisfying breakfast, brunch, or light lunch. With its vibrant colors and textures, this omelette not only pleases the palate but also adds vibrancy to your plate. Experiment with different fillings and herbs to create variations that suit your taste preferences. Enjoy the culinary journey of creating and savoring this delectable Greek salad omelette.
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