MY BIG FAT GREEK OMELET
If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
- In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
- Cut the omelet into 4 wedges and serve immediately.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g
GREEK BAKED SQUASH OMELET
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 1h
Yield Serves six to eight
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
- Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
- Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 2 grams, TransFat 0 grams
GREEK BAKED SQUASH OMELETE
from NY Times Recipes for Health - http://www.nytimes.com/2010/03/02/health/nutrition/02recipehealth.html?ref=nutrition
Provided by ellie3763
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes.
- Add the garlic, stir together until fragrant, about 30 seconds.
- Add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini.
- Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
- Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven.
- Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
- Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : Calories 199, Fat 13.1, SaturatedFat 3.9, Cholesterol 288.3, Sodium 172.7, Carbohydrate 9.1, Fiber 1.3, Sugar 3.3, Protein 11.6
More about "greek baked squash omelete recipes"
BUTTERNUT SQUASH CURRY OMELETTE - SIMPLY ANCHY
From simplyanchy.com
BAKED OMELETTE WITH BUTTERNUT SQUASH & FETA - CO-OP - CO-OP …
From coop.co.uk
BAKED GREEK OMELETTE WITH ZUCCHINI (SFOUGATO) - VICKI'S GREEK …
From vickisgreekrecipes.com
GREEK BAKED SQUASH OMELET RECIPE | RECIPE | RECIPES, BAKED …
From pinterest.com
BAKED OMELETTE WITH ZUCCHINIS, FETA, AND POTATOES - REAL GREEK …
From realgreekrecipes.com
SWEET GREEK BUTTERNUT SQUASH PIE (KOLOKITHOPITA) - REAL GREEK …
From realgreekrecipes.com
CLASSIC GREEK OMELET RECIPE - REAL GREEK RECIPES
From realgreekrecipes.com
GREEK BAKED SQUASH OMELET - MARXIEVEG.BLOGSPOT.COM
From marxieveg.blogspot.com
JENNY'S RECIPE JOURNAL: GREEK BAKED SQUASH OMELET
From jennysrecipejournal.blogspot.com
GREEK BAKED SQUASH OMELET RECIPE - EASY RECIPES
From recipegoulash.cc
GREEK BAKED SQUASH OMELET - DINING AND COOKING
From diningandcooking.com
BAKED OMELETTE WITH BUTTERNUT SQUASH, FETA AND FRENCH BEANS RECIPE
From telegraph.co.uk
BAKED GREEK OMELETTE WITH WILD GREENS, HERBS, LEEKS AND FETA
From thehappyfoodie.co.uk
WORLD BEST PUMPKIN FOOD RECIPES: GREEK BAKED SQUASH OMELETE
From pumpkinfood.blogspot.com
SUMMER SQUASH OMELET RECIPE - EASY RECIPES
From recipegoulash.cc
GREEK BAKED SQUASH OMELET - MASTERCOOK
From mastercook.com
You'll also love