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  • Greek Style Omelette

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    Jason Sandeman
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    This recipe summarizes how to make a Greek-style omelette with baby Roma tomatoes, Kalamata olives, and feta cheese. It involves sautéing the tomatoes, peppers, and olives in olive oil then setting them aside as a filling. Eggs are whisked with water, salt, pepper and oregano and cooked in olive oil until fully set. The filling is placed on one half of the omelette and feta is sprinkled over before folding it in half to serve. The omelette provides 728 calories, with 632 of those calories coming from fat.

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    This recipe summarizes how to make a Greek-style omelette with baby Roma tomatoes, Kalamata olives, and feta cheese. It involves sautéing the tomatoes, peppers, and olives in olive oil then setting them aside as a filling. Eggs are whisked with water, salt, pepper and oregano and cooked in olive oil until fully set. The filling is placed on one half of the omelette and feta is sprinkled over before folding it in half to serve. The omelette provides 728 calories, with 632 of those calories coming from fat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views1 page

    Greek Style Omelette

    Uploaded by

    Jason Sandeman
    This recipe summarizes how to make a Greek-style omelette with baby Roma tomatoes, Kalamata olives, and feta cheese. It involves sautéing the tomatoes, peppers, and olives in olive oil then setting them aside as a filling. Eggs are whisked with water, salt, pepper and oregano and cooked in olive oil until fully set. The filling is placed on one half of the omelette and feta is sprinkled over before folding it in half to serve. The omelette provides 728 calories, with 632 of those calories coming from fat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Greek Style Omelette with Baby Roma Tomatoes, Kalamata Olives, and Feta Cheese

    3 4 2 2 1 to taste to taste unfiltered extra-virgin olive oil, divided baby cherry romas, sliced large yellow pepper, diced kalamata olives, pitted, chopped tsp chopped fresh oregano large eggs, Omega-3 teaspoon water oz feta, rinsed and crumbled salt black pepper, freshly ground cup

    1 Saut tomatoes, peppers, and Kalamata olives in 1 tablespoon olive oil over medium high heat. Cook until the tomatoes and peppers have softened; season with salt and pepper. Remove from pan and set aside. This will be the filling mixture. 2 Wipe pan, heat remaining olive oil over medium high heat. Meanwhile, whisk eggs with a teaspoon of water, salt, pepper, and chopped oregano until the eggs are a solid yellow color. 3 Place eggs into heated pan. The eggs should start setting immediately. Lift the edges of the egg with a spatula and allow the uncooked egg mixture to run underneath. Wait a few seconds, then repeat lifting the edges. Cooking it in this way will take about 2 minutes. Once the bottom is set fully, flip the omelette over. Turn off the heat and allow the eggs to cook in the pan with the residual heat. (About 1 more minute.) 4 Look at the omelette like a clock; place the filling mixture on the bottom half of the omelette, and sprinkle the feta cheese over the mixture. Gently fold the top over the mixture to make a half-moon shape. Lift the omelette out of the pan onto a plate; serve immediately. Servings: 1 Degree of Difficulty: Easy Nutrition Facts Serving size: Entire recipe (10.5 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

    Amount Per Serving Calories Calories From Fat (87%) Total Fat 71.21g Saturated Fat 12.5g Cholesterol 435.62mg Sodium 1125.34mg Potassium 376.03mg Total Carbohydrates 8.28g Fiber 1.81g Sugar 1.35g Protein 15.61g

    728.89 631.7 % Daily Value 110% 63% 145% 47% 11% 3% 7% 31%

    8/31/2011

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    10:36 AM

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