Recipe: Delicious Greek Omelette with spinach and cheese

Recipe: Delicious Greek Omelette with spinach and cheese Delicious, fresh and tasty.

Greek Omelette with spinach and cheese. Of course a Greek omelette from a diner doesn't usually seem to contain much more than onions, peppers and cheap salty cow's milk Feta. Simple, colorful and delicious four-egg Greek-style omelette with spinach, tomatoes, olives and Feta cheese — a wonderful breakfast or light lunch for. Stir the souffle again and evenly spread over the half-baked eggs with a spatula.

Experience the fresh robust flavors of a Mediterranean Island, enveloped in this delightful Greek Omelette.

This delicious Greek omelette filled with chunks of feta cheese and aromatic mint is perfect for any meal.

Yes, the humble egg is an important part of the Greek diet, and it played the role of an animal protein source along with cheese in this mainly plant based diet.

You can have Greek Omelette with spinach and cheese using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Greek Omelette with spinach and cheese

1. You need 3 of .eggs.

2. Prepare 1 clove of finely chopped garlic after peel.

3. It’s 1 &1/2cups of Spinach leaves.

4. Prepare 1/3 cup of grated Cheese.

5. You need 1 tablespoon of Crumbled paneer.

6. You need 1 tablespoon of ghee.

7. Prepare 1 tablespoon of Oil.

8. It’s as per taste of Freshly ground pepper.

9. Prepare as per taste of black salt.

10. Prepare 1 &1/2cups of button mushrooms Chopped.

11. You need as required of water.

12. It’s as required of few coriander chopped.

PLACE cheese on one side of omelet; TOP with spinach and ham.

FOLD omelet in half with turner.

With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate.

Try a Greek omelette for your next breakfast or brunch.

Greek Omelette with spinach and cheese instructions

1. Arrange all ingredients near to the cooking side,.

2. First heat the pan adding one tablespoon ghee and oil same in measures..

3. Add garlic to the pan season with salt over a high heat in the small burner of the oven for a minute,while fragment add the mushrooms and cook for five to six minutes until brown in colour, add black pepper give it a mix and saute occasionally..

4. Add the spinach and coriander leaves and cook for a minute or two, not over cook,.

5. Take out from the heat and place in a bowl,.

6. Discard the liquid portion and remove all before using the pan for cooking the omelette..

7. Take another mixing bowl,crack the eggs into a bowl and mix using a fork,and seasoned with salt and pepper to taste..

8. Now pour the eggs into a heated pan adding one tablespoon ghee and oil same in manner,spread evenly throughout the pan..

9. Use the spatula to bring the eggs towards the centre,for the few seconds,and spread again evenly by the spatula,then cover with the lid,lower the flame,and cook for another minute..

10. Dont over cook or don't try to fast it can damage the omelette and being dry and crispy,the desire is "it must be soft and smooth and fluffy".

11. When the top is almost cooked add the spinach and coriander and mushrooms to the top along with crumbled paneer and cheese,.

12. Now fold the omelette in half and cook for another minute for warm up the topping and slide it on the serving plate,and enjoy healthy and tasty eating..

Filled with chopped tomato, feta cheese, and kalamata olives, this is a quick and easy recipe to When eggs are almost set on surface but still look moist, cover half of omelette with one-quarter of filling.

Fold unfilled half of omelette over filled half.

Dollop cottage cheese on top of omelet, sprinkle with parmesan cheese, season with salt and pepper if desired.

Gently side omelet onto serving plate folding over on itself by tipping skillet slightly.

Next time I will throw in some tomatoes an mushrooms.