And the second is the fact that these ingredients get inside the cooked omelet instead of cooking them separately and tucking in them inside the omelet once cooked.
I mean think of cooked feta cheese (which is plentiful in this recipe) and how much flavor it can add to the eggs. And speaking of which, you may wanna try these traditional Greek scrambled eggs with fries and feta cheese, another Greek classic egg dish.
How To Make A Greek Omelet
To make a Greek omelet first you heat a good splash of olive oil over medium-high heat. Make sure the oil is just enough to coat the whole bottom of the pan but no more than that.
Then add the onions and peppers and cook until they soften slightly. Second, add the tomato slices. The tomatoes shouldn’t be too ripe so they won’t release too much water in the pan, therefore, making the omelet stick to the bottom. So use tomatoes that are a little bit firm. You may even use sliced cherry tomatoes if you like. Cook the tomatoes for a minute more. Flipping the veggies a little to cook properly all over but don’t let them get too much color.
Now it’s time to add the eggs. For this omelet, you need 3 large eggs. And if you want to make a really tasty classic Greek omelet use free-range ones. Simply beat the eggs with a fork inside a small mixing bowl along with a teaspoon of water, salt, and pepper. The water inside the beaten eggs helps to produce some steam while the omelet gets cooked making it fluffier.
Pour the beaten eggs evenly over the veggies and sprinkle the crumbled feta cheese on top of them. Wait until the eggs start to set on the edges. Then with a wooden or silicone spatula pull the cooked omelet edges inwards and tilt the pan a bit so the uncooked runny eggs from the center fill that space.
Meanwhile, make sure you shake the pan a bit to ensure the omelet doesn’t stick. Once most of the eggs seem to have set, it’s time to either flip the omelet or add a lid on the pan and cook as-is for 2-3 minutes over low heat.
How To Flip The Omelet
For me, this is the easiest way to flip the omelet and gladly does not require tossing it on air. As for me tossing and flipping results in 1 out of 3 omelets landing inside the pan (statistically speaking).
So to flip an omelet I always use a plate that just fits inside the pan. Hold the plate with one hand and with the other flip the pan so the omelet overlaps on the plate. Just like you would unmold a cake over a plate. There are three important things you should pay attention to for this to work properly.
- The plate should fit inside the pan (reaching its bottom) it shouldn’t be bigger nor smaller.
- Before flipping the pan shake it a bit first. And make sure the omelet moves inside the pan. If the omelet feels like it has sticked on some part, simply slide the spatula gently under that part of the omelet to release it from the pan.
- Before you flip the pan, place the plate inside it. Hold the plate with one hand (holding the omelet in place) and tilt the pan towards one side so any excess oil can pour out of the pan. You can then flip the pan upside down and let the omelet land on the plate. If you flip the pan straight away there is a chance for the excess oil (if there is any) to fall on your hands and get burned. You may then transfer the omelet back to the pan so it cooks on the other side as well.
Side Dishes To Serve With Greek Omelet
There is nothing better to serve with an omelet other than a fresh and appetizing salad like a Greek Salad or you may wanna try this Greek cabbage salad (vinegar coleslaw) just don’t forget to add some Kalamata olives on the side also. Another delicious side for this omelet is these oven-baked Greek fries.
Classic Greek Omelet
A Greek omelet is loaded with flavor as the vegetables and feta are cooked together with the eggs. A very delicious must-try vegetarian omelet recipe!
Servings: 1 omelet
For The Omelette:
- 3 large free-range eggs at room temperature
- ½ small onion cut into ½ cm (¼-inch) thick slices
- ½ medium-sized green bell pepper cut into ½ cm (¼-inch) thick slices
- 3-4 slices of tomato (½ cm thick) a bit firm not too ripe
- ½ cup (60 grams) coarsely crumbled feta cheese
- olive oil
- fresh ground pepper
- dried oregano
For The Omelet:
Add eggs to a small mixing bowl together with 1 teaspoon of water. Season with salt and pepper. Beat vigorously with a fork for a minute or two then set aside.
Add a splash of olive oil inside a non-stick pan (I used one that’s 28 cm/11-inch in diameter). The oil should be just enough to cover the bottom of the pan. Heat the oil over medium-high heat.
Add the onion and pepper and drop the heat to medium-low. Cook for a minute until vegetables soften a little bit without letting them get any color. Then add the slices of tomato and cook for a minute more. Flip the veggies a little to cook evenly all over.
Pour the beaten eggs evenly over the vegetables. Then sprinkle the feta cheese on top.
Cook for 1-2 minutes until the omelet starts to set. Shake the pan a bit to ensure the omelet doesn’t stick to the bottom. Then tilt the pan a bit and with a wooden spoon or spatula move the cooked omelet edges towards the center letting the uncooked runny egg fill that space.
Once most of the runny eggs have set you can either flip the omelet or put a lid on the pan and cook the omelet as is.
To Flip The Omelette: Take a plate that fits inside the pan. Hold the plate inside the pan with one hand keeping the omelet in place. Then with the other hand tilting the pan towards one side letting any excess oil to pour out from the side of the pan. Then with a quick movement turn the pan upside down for the omelet to land on the plate. Transfer the omelet back to the pan with the cooked side upwards. Raise the temperature to medium-high and cook for 2 minutes more. Shaking the pan every now and then so the cheese won’t stick at the bottom.
Transfer the omelet to a plate and serve with fresh ground pepper and dried oregano on top.
To Cook The Omelet Without Flipping: Turn heat to low. Put a lid on the pan and cook the omelet for 2-3 minutes more.
Fold omelette with the help of the spatula and transfer to a plate.
Serving: 1omelet | Calories: 528kcal | Carbohydrates: 10g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monnounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 625mg | Sodium: 1072mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1372IU | Vitamin C: 51mg | Calcium: 468mg | Iron: 3mg
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