Recipes

Greek Omelette

Greek omelettes bring Mediterranean flair to your breakfast table. This version incorporates tangy feta, briny kalamata olives, and fresh tomatoes for authentic flavour. Whisking water into the eggs creates a fluffier texture. As you cook, gently push the set edges towards the centre, allowing uncooked egg to flow outwards. The result is a light and fuffy omelette perfect for any time of the day.
Serves 4
Prep Time 10 min
Cook Time 15 min
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Ingredients

  • 8 eggs
  • ¼ cup (60 mL) water
  • ¼ tsp (1.25 mL) pepper
  • ⅓ cup (75 mL) minced onion
  • ¾ cup (175 mL) chopped seeded tomato
  • ½ cup (125 mL) crumbled feta cheese
  • ¼ cup (60 mL) chopped pitted kalamata olives
  • ½ tsp (2.5 mL) dried oregano

Instructions

  • Step 1

    Whisk eggs, water and pepper in medium bowl. Set aside.

  • Step 2

    Spray non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion; cook, stirring frequently, for about 1 minute. Add tomato; cook for 1 minute. Stir in feta cheese, olives and oregano. Set aside.

  • Step 3

    Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour one-quarter of egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.

  • Step 4

    When eggs are almost set on surface but still look moist, cover half of omelette with one-quarter of filling. Fold unfilled half of omelette over filled half. Cook for a minute, then slide onto plate.

  • Step 5

    Repeat procedure to make 3 more filled omelettes.

Nutrition Facts

Per serving
Calories207
Fat14 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate6 g
Fibre1 g
Sugars1 g
Protein16 g
Sodium432 mg

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