Mediterranean Omelette
An oversized omelette packed with classic mediterranean flavors.
Ingredients
- 5 large eggs
- 2 tablespoons heavy cream
- a pinch of salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup red onions, finely diced
- 1/3 cup cherry tomatoes, quartered
- 1/3 cup fire roasted red bell peppers, chopped
- 1/2 cup spinach, thinly sliced
- 1/8 cup feta, crumbled
- 1/8 cup kalamata olives, thin sliced
- tzatziki sauce (optional)
- lemon wedges (optional garnish)
Instructions
- Whisk 5 large eggs, 2 tablespoons of heavy cream and a big pinch of salt and black pepper until smooth and fully combined
- In a medium bowl, combine 1/3 cup of finely diced red onions, 1/3 cup of quartered cherry tomatoes, 1/2 cup of thinly sliced spinach, 1/3 cup chopped fire roasted red bell peppers, 1/8 cup of thinly sliced kalamata olives and 1/8 cup of crumbled feta and set aside for now
- Place a large non-stick skillet over medium heat and grease with 1-2 tablespoons of extra virgin olive oil or your favorite non-stick spray
- Pour the egg mixture into the skillet and let it cook gently until air bubbles begin to form around the edges
- Reduce the heat to medium low and cover the skillet
- Cook covered for another 60-90 seconds or until the eggs in the center are lightly set
- Carefully flip the eggs and add most of the filling to one half of the omelette
- Reduce the heat to low, cover the skillet and cook for 2-3 minutes or until the filling is warm and the spinach is slightly wilted
- Fold the omelette and serve garnished with tzatziki and lemon wedges