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.
|Recipe by Lisa Turner|
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
Other breakfast ideas you'll enjoy from Lisa's Kitchen:
Greek Feta & Olive Frittata
Fennel and Grape Tomato Frittata with Goat Cheese
Greek Scrambled Eggs with Tomatoes and Feta
Asparagus & Feta Cheese Scramble
On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw Living by David Cote and Mathieu Gallant
Audio Accompaniment: morning silence