Greek Omelette

On the rare occasions that I go to a diner for breakfast, I'll most often order a Greek omelette … in part that's because it's usually one of the few omelettes in diners that doesn't have meat, but mostly because I love feta cheese with eggs. Of course a Greek omelette from a diner doesn't usually seem to contain much more than onions, peppers and cheap salty cow's milk Feta. So when my husband suggested a trip to the diner on a cold winter morning that didn't make going outside very appealing, I thought that a homemade Greek omelette could be so much nicer and keep me indoors as well. So off to the refrigerator and cupboards to find the ingredients for a simple but terrific home cooked Greek omelette with a fair bit more of the ingredients and flair that you'd expect to find in Greek food — spinach, tomatoes, Kalamata olives, oregano, and of course some delicious imported sheep's milk feta from the local delicatessen.

This colorful and delicious four-egg omelette easily filled both of us up — it could really have fed three people — and left us wanting to make our own Greek omelette again soon. It's also quite simple too. If I keep spoiling us with homemade omelettes, the local diners won't be seeing very much of us in the future.

Greek Omelette

Recipe by Lisa Turner
Cuisine: Greek
Published on March 24, 2013

Simple, colorful and delicious four-egg Greek-style omelette with spinach, tomatoes, olives and Feta cheese — a wonderful breakfast or light lunch for two or three people

Preparation: 10 minutes
Cooking time: 15 minutes

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Ingredients:

large handful of fresh spinach leaves, trimmed and chopped
2 green onions, sliced
1 small jalapeño, seeded and chopped
4 eggs
1/2 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup feta cheese, crumbled
small handful of grape tomatoes (8 to 10), halved
small handful of Kalamata olives (10 to 12), halved or chopped
sea salt and fresh ground black pepper

Instructions:

Heat a large 9 or 10 inch non-stick skillet over medium-low heat and toss in the spinach leaves, the white parts of the green onions and the jalapeño. Add a few drops of water and cook, stirring frequently, for 8 to 10 minutes or until the spinach leaves are wilted. Add a few more drops of water if the pan becomes too dry. When the spinach has wilted, remove from the pan and set aside. Wipe down the pan with paper towel.
Meanwhile, break the eggs into a bowl and add the green parts of the green onions and the dried oregano. Beat lightly with a fork.
Return the pan to the stove, add the olive oil, and turn up the heat to medium. When the oil is hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan.
Add the wilted spinach mixture, 1/4 cup of the feta cheese, and the grape tomatoes and olives to the middle of the omelette. Let the eggs cook for another 20 to 30 seconds until they're set.
Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate, scatter the remaining feta cheese over top, and season with salt and black pepper to taste. Serve right away.

Makes 2 to 3 servings