Greek Omelet Recipe

Name: Greek Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium potato, cut into quarters and thinly sliced; 2 tablespoons olive oil; 1 medium onion, thinly sliced; 1 tablespoon garlic, finely minced; salt, to taste; pepper, to taste; 4 cups spinach, rinsed, stemmed and chopped; 1 tablespoon capers or 1 tablespoon chopped Greek olive; 4 large eggs, beaten with 2 Tbsp. water; 1 tablespoon olive oil; 1/2 cup feta cheese, crumbled; 1 tablespoon fresh dill (optional) or 1 teaspoon dried dill (optional)

Servings: persons

1 medium potato, cut into quarters and thinly sliced
2 tablespoons olive oil
1 medium onion, thinly sliced
1 tablespoon garlic, finely minced
salt, to taste
pepper, to taste
4 cups spinach, rinsed, stemmed and chopped
1 tablespoon capers or 1 tablespoon chopped Greek olive
4 large eggs, beaten with 2 Tbsp. water
1 tablespoon olive oil
1/2 cup feta cheese, crumbled
1 tablespoon fresh dill (optional) or 1 teaspoon dried dill (optional)

1
In a cast- iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for an additional 2 minutes.
2
Add the onion, garlic, salt and pepper; cook until the softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
3
Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a non-stick skillet. Add the oil to the pre-heated pan and swirl it around the pan. Immediately add the beaten egg mixture and move it around the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that still may be in the center of the pan. Place the vegetables that you are using on top of the egg mixture. Add the crumbled feta cheese.
4
*Place under a medium or high broiler and broil until the cheese is meltedand the eggs are set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill, if using. Serve immediately.
5
Note: Feta making a folded omelet, place the vegetables and the feta on one side only of the egg mixture. Then place under the broiler to melt the cheese. Then remove from under the broiler and then just fold the remaining half over the vegetable/cheese side. Then just skide it out of the pan and onto a pre-heated(optional) plate or platter.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium potato, cut into quarters and thinly sliced, 2 tablespoons olive oil, 1 medium onion, thinly sliced, 1 tablespoon garlic, finely minced, and more.

Yes, Greek Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Omelet

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