Mediterranean Omelette
An amazing omelette with a bruschetta-like stuffing. Pleasing to the eye and incredibly satisfying to the belly. Makes for an impressive Sunday brunch sure to please.
Yield
2 servingsPrep
35 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
yellow, (or green or red) seeded and chopped |
|
| 1 | each |
tomatoes
medium diced |
|
| 2 | each |
garlic cloves
|
|
| ¼ | cup |
black olives
pitted and sliced |
*
|
| 2 | each |
scallions, spring or green onions
- chopped |
|
| 4 | large |
eggs
large or 1 cup egg substitute |
|
| 2 | tablespoon |
milk
skim |
|
| 1 | teaspoon |
olive oil
extra-virgin |
|
| 1 | teaspoon |
lemon juice
prefer fresh |
|
| 1 | tablespoon |
herbs
basil, oregano, thyme |
* |
| 1 | tablespoon |
parsley leaves
|
|
| 2 | ounces |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
yellow, (or green or red) seeded and chopped |
|
| 1 | each |
tomatoes
medium diced |
|
| 2 | each |
garlic cloves
|
|
| 59 | ml |
black olives
pitted and sliced |
*
|
| 2 | each |
scallions, spring or green onions
- chopped |
|
| 4 | large |
eggs
large or 1 cup egg substitute |
|
| 3E+1 | ml |
milk
skim |
|
| 5 | ml |
olive oil
extra-virgin |
|
| 5 | ml |
lemon juice
prefer fresh |
|
| 15 | ml |
herbs
basil, oregano, thyme |
* |
| 15 | ml |
parsley leaves
|
|
| 57.8 | ml/g |
feta cheese
crumbled |
|
Directions
In a small mixing bowl, combine well the pepper, tomato, garlic, olives, olive oil, lemon juice, scallions (green onions) and parsley. Set aside for as long as you can wait to let the flavors mingle, (at least 20 minutes).
In another small bowl, whisk together the eggs, milk, and herbs. Heat a lightly sprayed nonstick skillet or omelette pan and pour about one-half of the egg mixture into the skillet. Swirl to the edges of the pan. Reduce the heat and cook for 1 to 2 minutes; then slide a spatula underneath the omelette to ease the excess mixture onto the pan's surface.
When the omelet is light brown around the edges and the top surface is barely moist, add one-half of the vegetable mixture to one-half of the omelette, forming a half moon. Add about 1 ounce of the cheese to the mixture and gently fold over the other half of the omelet.
Cover the pan and cook for about 1 minute more; then turn off the heat. Let the omelet sit in the pan for another minute or two until heated throught then slide onto a warm plate.
Re-season the pan with vegetable spray and repeat the process with the remaining ingredients. Serve with Rosemary Roasted Sweet Potatoes or Spinach Spuds.
Makes 2 large omelletes, good for 2 hungry people or 4 people with side dishes.
