Greek Omelette Recipe – Step By Step Guide :- This tasty Greek omelets recipe with feta cheese, black olives, and tomato will give your food a Mediterranean flair! The Greek omelet is a food that can be eaten at any time of the day. You can eat it for breakfast as a light lunch with some crusty country bread, or even for dinner. It will fill you up and give you energy.
Greek Omelette Recipe – Step By Step Guide
To begin, it is very important to use a nonstick pan when making a Greek egg. If your pan isn’t non-stick or has a lot of scratches, your omelette will probably stick to it even if you follow all the steps correctly.
Second, the pan should be heated up before it is used. Make it medium to high heat. If it’s too hot, lower the heat to medium before adding the eggs and make the temperature right.
How to make a Greek omelette with the cheese Feta
Before you start making this Greek omelette recipe, get the ingredients ready so that you can add them when the egg is done. This will keep the egg from getting too done.
You don’t have to flip the egg over to cook it. Move the omelette to one end of the pan with a rubber spatula or a maryse. Then tilt the pan so that the raw eggs can fill the empty side. Do this again and again for about one to two minutes, or until the eggs are set but the top is still a little wet. Even after you cut the omelette in half, it will still be cooking because of the heat.
Instead of vegetable oil, add 2 tablespoons of olive oil to the pan to make it taste better. To keep the omelette from getting too soft, only use the tomato meat. Take out the seeds and any extra liquid. Also, know that too many olives can be too strong, so make sure you only add a few.
Try this recipe for a bright Greek omelette and have fun!
- 1/2 tomato, chopped into cubes
- 3 black Kalamata olives
- 60g / 2 oz. feta cheese, crumbled
- a pinch dried oregano
- 2 tbsps. olive oil
- 3 large eggs
- salt and freshly ground pepper
- grated Graviera cheese to garnish
- To begin creating this mouthwatering Greek omelette dish, you must first prepare the ingredients at the beginning.
- To prepare the tomato, first remove the seeds and any excess juice, and then chop the flesh into small cubes. Put aside for later.
- Olives should have their pits removed before they are sliced into little pieces. Put aside for later.
- You can use your hands or a fork to roughly break up the feta cheese, and then set it aside.
- The eggs should be broken up in a bowl and then seasoned with salt and pepper. Using a fork, beat the eggs until they are completely blended.
- Warm up a non-stick frying pan that is small to medium in size over medium heat.
- add the eggs that have been beaten together with two tablespoons of olive oil. Applying pressure with a spatula, move the omelette towards one end of the pan, and then tilt the pan so that the raw eggs may fill the side of the pan that is empty. Until the omelette is done, continue to repeat this process for approximately one to two minutes. despite the fact that the eggs have hardened, the surface is still slightly damp.
- The tomato, feta cheese, olives, and oregano should be added after the skillet has been removed from the heat.
- Place the spatula underneath the omelette, move the tip to loosen it, and fold the omelette in half in a gentle manner. After serving, sprinkle the dish with shredded cheese.
- Serving Size: 1 portion
- Calories: 318kcal
- Sugar: 2.3g
- Sodium: 1581.2mg
- Fat: 28.1g
- Saturated Fat: 8.9g
- Trans Fat: 0g
- Carbohydrates: 3.3g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 305.7mg
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