Friday, October 23, 2015

Grecian Omelette

Yields: 1 omelette
Eggs, large: 2
Olive Oil: 1 Tablespoon 
All Purpose Seasoning: 1/8 teaspoon 
Cucumber Sauce: 1/4 cup

Feta Cheese, crumbled: 1/8 cup
Sundried Tomato, chopped fine: 1 Tablespoon
Italian Seasoning: pinch

1. Mix feta, sundried tomato and Italian seasoning together. 

2. In a small non stick pan (6-8 inches), heat 1 tablespoon oil, over a medium high heat Meanwhile in a bowl mix together the 2 eggs, seasoned feta cheese, tomato, spinach and all purpose seasoning.  Be sure to use a whisk and really stir some air into the eggs.  You should see little bubbles forming.  Making sure the oil is hot, pour your egg mixture into the pan and allow to spread to the sides.  Without touching it allow to cook for about 30 seconds to 1 minute.  Slowly run a rubber spatula against the edges of the pan to loosen the egg from the sides, being careful not to rip the egg. Once the egg is completely cooked on the bottom carefully stick the rubber spatula under and flip over the omelette and allow to cook another minute, fold over and cook on both sides until desired doneness is achieved. 

3.  Plate and spread cucumber sauce over omelette and enjoy.