Friday, October 1, 2010

#10 The Case of Greek Omelette

Greek Omelette

2 eggs
1 teaspoon butter (or 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, melt the butter in an omelette pan and coat the bottom and sides.

When a drop of water sizzles in the butter, 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 Even though this egg recipe is obviously not vegan, I'm still preferring the healthier, vegan option of cooking it in olive oil rather than butter these days.

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