1. Recipes

How to Make My Big Fat Greek Omelet - A Step-by-Step Guide

Breakfast is the most important meal of the day, and what better way to start your morning than with a delicious and hearty omelet? If you're tired of the same old boring omelet, then you're in for a treat with this recipe for My Big Fat Greek Omelet. This Greek-inspired dish is packed full of flavor and is sure to leave you feeling satisfied and ready to take on the day.

What sets this omelet apart from the rest is the combination of traditional Greek ingredients that give it an extra...

Read more

Ingredients

  • 1 cup halved grape tomatoes
  • 1 teaspoon dried oregano, divided
  • ½ teaspoon salt, divided
  • Black pepper, to taste
  • ½ cup crumbled feta cheese (can use reduced-fat)
  • 8 large eggs
  • 1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
  • 1 tablespoon olive oil

Information

  • Servings: 4
  • Yield: 4 servings

  • 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

    253 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 389mg
    • Sodium: 696mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 18g
    • Vitamin C: 11mg
    • Calcium: 246mg
    • Iron: 4mg
    • Potassium: 484mg

    Categories

    Egg recipes
    Feta cheese recipes
    Spinach recipes
    Tomato recipes
    Onion recipes