Greek Omelette

An omelette that wont take much of your time to prepare, yet with its abundance of vegetables, it will fill you with fresh vitamins and minerals.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

Filling

  • 15 pieces Olives, green, in brine

  • 100 g Cheese, feta

  • 100 g Tomato, red

  • 1 piece Bell pepper, yellow, fresh

  • 1 piece Bell pepper, red, fresh

  • 8 twig Parsley, fresh

Omelette

  • 4 pieces Egg, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 30 g Butter, unsalted

Steps

  1. Thoroughly wash the parsley, shake it off, and chop it finely. Drain the green olives well and slice them into thin rings, and cut the feta cheese into cubes. Thoroughly wash the cherry tomatoes. Wash both types of peppers well, remove the seeds, and cut them into squares.

  2. Crack the eggs into a larger bowl. Mix them well with a whisk and season with salt and pepper to taste. Place a pan on the stove and melt the butter in it. When the butter starts to foam, pour in half of the egg mixture and cook over moderate heat. When the omelette is slightly set, lift the edge of the omelette and tilt the pan so that the runny egg flows to the edge of the pan. Cook until the bottom of the omelette is golden brown and the top is still soft.

  3. Lift the edge of the omelette and flip it onto a plate using a spatula. Cook the second omelette in the pan.

  4. Fill the omelettes with the vegetables and feta cheese, and sprinkle with parsley. Fold the omelettes and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 107.58 kcal
  • Fat: 7.07 g
    • Saturated Fat: 2.96 g
  • Carbohydrates: 2.57 g
    • Sugars: 1.29 g
  • Protein: 6.17 g
  • Fiber: 0.51 g

Advice

You can also bake one large omelette. Do not beat the eggs for too long; just enough to mix the yolks and whites well. Always wait for the pan to heat up and the butter to melt before pouring in the egg mixture. Remember that the omelette will continue to cook even after you remove it from the heat, so its okay if its still a bit runny in the middle. Its best to bake omelettes in a special pan reserved just for this purpose. If you dont have one, use a regular pan with a diameter of 20 cm.