I’m sorry that I don’t have a picture for you today. My trusty Rebel T2I has developed lens issues. I’m hoping that Canon will fix it in short time so I can bring more delectable photos for you to drool over. Today you will have to suffer by my descriptions only.
Quick trivia – did you know that the pleats in a chef’s hat are supposed to represent the many ways you can cook an egg? Back in the old days, a chef had to “prove” he could cook the eggs 100 different ways before he had the “privilege” of donning the Toque. (Chef hat) Now you know.
Here’s a fast omelette recipe that will give you the best parts of summer – with a Greek twist. Garden fresh ingredients will make a huge difference; don’t sweat it if you have to use something you bought at the store.
It’s next to impossible to get true free-range eggs where I live, (the definition of “free range” is open to interpretation – meaning the poor hen only has to have a small door open for them to “range” from the cage.) I don’t waste my money on a label – the eggs add a cost of $2 more per dozen.
Instead, I buy the Omega-3 eggs, which are slightly more expensive than conventional eggs. There are those out there that will poo-poo this. Hey, if I could find an actual farmer that can guarantee his eggs are free-range, then I will go that route. Otherwise, the flax-fed Omega-3 eggs are good enough.
For this recipe, I am using baby Roma tomatoes. Why Roma tomatoes? There is more “meat” to the tomato, and less seeds. Tomato seeds are full of water, which is no fun to sauté in hot oil. You can use the larger version if you like, or even a “regular” tomato. You just need to squeeze the seeds out first.
The Roma tomato’s garden partners are the green pepper, and the oregano that is overtaking its pot.
Finally, a nice Feta cheese and Kalamata olives complete this Greek style omelette.
Note: this recipe is not Paleo in the strictest sense. There is the Feta cheese, and the extra-virgin olive oil. (Preferably non-filtered.) There is a lot of controversy in those circles over whether you should heat olive oil because of PUFA’s, etc.. Look, to me it’s less complicated. Use a good quality olive oil, and stop freaking out about minutiae. In my world it’s infinitely better than using an industrial processed corn or canola oil.
Greek Style Omelette with Baby Roma Tomatoes, Kalamata Olives, and Feta Cheese
Carbohydrates: 8.3 g
- ¼ cup unfiltered extra-virgin olive oil, divided
- 3 baby cherry Roma tomatoes, sliced
- ¼ large yellow pepper, diced
- 4 Kalamata olives, pitted, chopped
- 2 teaspoons chopped fresh oregano
- 2 large eggs, Omega-3
- 1 teaspoon water
- ½ ounce feta, rinsed and crumbled
- to taste salt
- to taste black pepper, freshly ground
- Sauté tomatoes, peppers, and Kalamata olives in 1 tablespoon olive oil over medium high heat. Cook until the tomatoes and peppers have softened; season with salt and pepper. Remove from pan and set aside. This will be the filling mixture.
- Wipe pan, heat remaining olive oil over medium high heat. Meanwhile, whisk eggs with a teaspoon of water, salt, pepper, and chopped oregano until the eggs are homogenized.
- Place eggs into the heated pan. The eggs should start setting immediately. Lift the edges of the egg with a spatula and allow the uncooked egg mixture to run underneath. Wait a few seconds, then repeat lifting the edges. Cooking it in this way will take about 2 minutes. Once the bottom is set fully, flip the omelette over, and turn off the heat. This will allow the eggs to cook in the pan with the residual heat. (About 1 more minute.)
- Look at the omelette like a clock; place the filling mixture on the bottom half of the omelette, and sprinkle the feta cheese over the mixture. Gently fold the top over the mixture to make a half-moon shape. Lift the omelette out of the pan onto a plate; serve immediately.