#10 The Case of Greek Omelette

Greek Omelette

2 eggs, beaten
1 teaspoon olive oil
1/4 onion, chopped
1/2 cup Greek olives, pitted
1/2 cup grape tomatoes, the larger ones halved
1/8 cup feta, chopped
1/4 cup fresh parsley, chopped

Beat the eggs.

Over medium heat, coat the bottom and sides of an omelette pan with the olive oil.

When a drop of water sizzles in the oil, pour in the eggs and swirl to coat the bottom and sides of the pan.

When the eggs are partially set, lift the edges to allow the egg mixture to flow underneath.

When the eggs are almost set, sprinkle on the onion, olives, tomatoes and feta.

When the bottom is golden, and the top is set, fold the omelette and slide it onto a plate. Sprinkle with the parsley.

Serves 1.

♥ Becki

PS For the vegan option, use an egg style liquid equivalent—my Simply Eggless equivalent is 1/2 cup for 2 eggs—and vegan feta. Pour the egg style liquid equivalent into an oiled pan and cook until the bottom of the omelette is golden and the top is set. Slide it onto a plate, without folding, and top it with the rest of the ingredients, pizza style! Gorgeous!

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