Ομελεττε | Brunch

Kitchen Sink Omelette

This particular egg dish is my husbands absolute favorite. Like the locals in Greece do, he fancies it for breakfast, lunch, or dinner and eats it at least twice a week. Make sure to go heavy on the veggies and herbs to get all the benefits from this nutritious powerhouse meal. καλή ορεξη

INGREDIENTS:

  • 4-5 medium potatoes, cubed (you can also use Greek Fries)

  • 1 large red pepper, deseeded and sliced into thin rounds

  • 6 eggs, whipped well

  • 1/2 - 1 cup feta, crumbled

  • 1 bunch of scallions, slice thin on the bias

  • 1 bunch of fresh flat leaf parsley (or dill), chopped

  • Sliced mushrooms, optional

  • Mountain Oregano Blend

  • GEVOO

METHOD:

  • Boil potatoes in heavily salted water until al dente. Drain and set aside.

  • In a medium saucepan, sauté potatoes, scallions, and red peppers in GEVOO.

    Season your vegetables well.

  • Add beaten eggs to saucepan and cook until eggs are puffed and opaque, so that you can easily glide a spatula underneath without breaking. Add crumbled feta on top.

  • Double flip omelette onto a dish (practice over a sink) and let cook for 1-2 minutes.

    (Refer to video here)

  • Garnish with fresh flat leaf parsley/dill or serve with a salad.

Previous

Strapatsada
Next

Power Greens Roll