My Big Fat Greek Omelet Tasty Recipes

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My Big Fat Greek Omelet

"If you are low-carbing it, strive my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very viable even for fast weekday breakfasts."

Ingredients :

1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
half teaspoon salt, divided
Black pepper, to flavor
1/2 cup crumbled feta cheese (can use reduced-fat)
8 huge eggs
1 (10 ounce) bundle chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

Instructions :

Prep :	Cook : 4M	Ready in :

Heat a 12-inch non-stick skillet over low warmth. (Use a 10-inch skillet in case you halve the recipe to serve 2 in place of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. Oregano, 1/four tsp. Salt, and pepper to taste. Stir in feta.
In a medium bowl, whisk eggs together, then stir in spinach, half of tsp. Oregano, 1/four tsp. Salt, and pepper to taste. A few minutes before cooking omelet, upload oil to the pan, and increase heat to medium-excessive. Heat until wisps of smoke begin to upward thrust from the pan. Add the egg aggregate to the skillet. Using a plastic or wood spatula to thrust back the eggs which have set, tilt the pan and allow the raw egg aggregate run onto the empty portion of the pan. Continue pushing again cooked eggs, tilting the pan and letting raw egg combination float onto the empty part of the pan until omelet is wet however completely cooked, approximately three mins. Reduce warmness to low; pour the tomato mixture over 1/2 of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half of over the filling. Use the turner to slip the omelet onto a reducing board. Let stand a minute or two for the filling to warm.
Cut the omelet into 4 wedges and serve at once.

Notes :

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