GREEK OMELETTE

An omelette is a simple, versatile dish made by whisking eggs and cooking them in a pan until set, often folded over fillings like cheese, herbs, vegetables or meats to create a soft, fluffy pocket of flavour. While versions of beaten and fried eggs appear in many cultures, the modern omelette as we know it is most closely associated with French cuisine, which refined techniques for texture and folding, though plenty of beloved regional variations exist worldwide.

My greek version brings in a classic greek combination of zucchini, feta, olives and dried oregano as the filling. It’s a super juicy mixture that goes so well with the just cooked egg omelette shell on the outside. Done in 15 minutes, it’s the perfect Sunday morning breakfast option that’s full of healthy goodness to start your day with.

GREEK OMELETTE

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GREEK OMELETTE 〰️

Time: 15 minutes

Serves: 1 omelette

4 eggs, whisked

1/2 zucchini, diced

5 sicilian olives, rough diced

40gm feta

1 tbl sp dried oregano

Salt, to taste

Cooking oil

Optional garnishes: fresh basil leaves, spring onion greens.

Start by prepping everything so its all ready to go.

Place deep pan on high heat and bring cooking oil to heat. Add in your zucchini and brown the pieces in the oil. Remove and place in bowl. Add in your olives and crumbled feta in as well and mix together.

In same pan add some more oil and pour in your whisked eggs to high heat. Immediately reduce heat to low and allow omelette to sear on the outside. After a minute add your zucchini mix to one half of the omelette and season entire omelette with salt to taste and dried oregano. Gently fold your omelette over into a half circle and allow the inside to cook through, taking off heat right before completely cooked as it will continue to cook off heat.

Plate up and finish with EVOO, spring onion greens and fresh basil leaves.