As the weekend is nearly here, many of us have time to cook up a slightly more elaborate breakfast than we often do during busy weekday mornings. Mind you, this omelette makes for a delightful dinner too, and it really doesn’t take long to whip up. This version is my dressed up response to the type of vegetarian friendly omelettes you will likely find at diners, but with fresher ingredients and lots of good quality sheep’s milk feta cheese and plump pitted Kalamata olives. I confess that Greek restaurant food with unpitted olives are a pet peeve of mine. Though I will always have a fondness for diners and quality restaurants, there is just no comparison to cooking up a meal in your own kitchen, and it’s easier on the pocketbook too.
This is my idea of comfort food and as the weather has been just dreadful, I think a hearty weekend breakfast is in order. Feel free to add your favorite vegetables and don’t be shy with the feta and olives.
Dressed up Greek Omelette
- large handful of fresh spinach leaves, trimmed and chopped
- 2 green onions, sliced
- 1 jalapeño, seeded and chopped
- 4 eggs
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/2 cup Feta cheese, crumbled
- small handful of grape tomatoes (8 to 10), halved
- small handful of Kalamata olives (10 to 12), halved or chopped
- sea salt and fresh ground black pepper
Heat a large 9 or 10 inch non-stick skillet over medium-low heat and toss in the spinach leaves, the white parts of the green onions and the jalapeño. Add a few drops of water and cook, stirring frequently, for 8 to 10 minutes or until the spinach leaves are wilted. Add a few more drops of water if the pan becomes too dry. When the spinach has wilted, remove from the pan and set aside. Wipe down the pan with paper towel.
Meanwhile, break the eggs into a bowl and add the green parts of the green onions and the dried oregano. Beat lightly with a fork.
Return the pan to the stove, add the olive oil, and turn up the heat to medium. When the oil is hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan.
Add the wilted spinach mixture, 1/4 cup of the Feta cheese, and the grape tomatoes and olives to the middle of the omelette. Let the eggs cook for another 20 to 30 seconds until they’re set.
Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate, scatter the remaining Feta cheese over top, and season with salt and black pepper to taste. Serve right away.
This can easily yield enough for two people or even three for a delightful breakfast, light lunch or as a feature on your evening dinner table. You can easily increase the recipe to suit your needs.