Greek Omelet
This incredible omelet has everything you need -- protein, carbs, veggies -- in one tasty portion. We think it's too delicious to have for breakfast!
Credit: Lifestyle Cooks
Servings: 2
Ingredients:
* 1 medium potato, cut into quarters and thinly sliced
* 2 tablespoons olive oil
* 1 medium onion, thinly sliced
* 1 tablespoon garlic, finely minced
* Salt, to taste
* Pepper, to taste
* 4 cups spinach, chopped, rinsed, stemmed
* 1 tablespoon capers or chopped Greek olives
* 4 large eggs, beaten with 2 tablespoons water
* 1 tablespoon olive oil
* 1/2 cup feta cheese, crumbled
* 1 tablespoon chopped fresh dill, or 1 teaspoon dried
Directions:
In a cast-iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for 2 additional minutes.
Add the onion, garlic, salt and pepper; cook until the onion softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a nonstick skillet. Add the oil to the preheated fry pan and swirl it around the pan. Immediately add the beaten egg mixture and move the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that may still be in the center of the pan. Place the vegetables on top of the egg mixture. Add the crumbled feta cheese.
Place under a medium or high broiler and broil until the cheese is melted and the egg is set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill. Serve immediately.
Note: Feta cheese is very salty, so use little additional salt to taste. To make a folded omelet, distribute the vegetables and feta cheese on only half of the egg mixture. Place under the broiler until the cheese is melted; remove from the broiler and fold the remaining half over the vegetable-feta half. Slide onto a serving plate.
