Contains: Eggs, dairy. Is: Quick and easy, simple vegetarian option, nightshade-free.
The Second Recipe of a personal Greek Month.
You can eat this by itself, or have a side of toasted pita and/or Greek salad. See the previous recipe for the latter.
For vegetarian, simply nix the lamb. Just as tasty, and I added the lamb in anyway as a last minute decision. Normally, I wouldn’t do this either. I had the lamb here – it’s not something I’d run out to buy just for an omelet!
I prefer fresh spinach, which you would just wilt. However, nothing says you can’t use frozen – simply thaw it and squeeze out as much water as you can prior to cooking.
You COULD add tomato into this, but since I dislike the fact that tomato when cooked loses all its moisture into its surroundings – and that this simply makes any omelet watery – no thanks.
Feta cheese is traditional, but I’m simply not fond of the high taste of salt it contains, especially cooked with eggs. Indeed, I never add additional salt to my omelets or scrambled or pan fried eggs, ever. Some of my ingredients for omelets and scrambled eggs may well have their own intrinsic amount of salt – but even when they don’t, I never feel the need to add some. Goat cheese is also a thing in Greece, so I’ve gone with that, here. With the olives and goat cheese (or especially feta) in this recipe, there really isn’t any need for additional salt!
At any rate, on this occasion I will be using soft goat cheese, which is also authentic for Greek cuisine. It is much less salty. Your choice.
A little olive goes a long way, in an omelet. You can always add in more if that’s your thing.
Guess who forgot the oregano. I added some on atop the omelet when I asked myself what was missing, while eating.
I am making an individual 2-egg omelet. You could make a two-person 3 or 4 egg omelet, or a one-person 3 egg omelet, depending on your predilections. Use large eggs for this purpose. (Since I have a bunch of pullets who are just coming into maturity laying small eggs… I’m reserving those for other meals…)
Prep Time: 10 minutes.
Cook Time:15 minutes.
Rest Time: Not needed.
Leftovers: Possible but I’m not particularly fond of leftover omelet re-heated.
- 2 large eggs.
- 2 teaspoons Greek olive oil.
- 0.5 ounce lamb, small slivers, optional. (Mine was taken from a lamb shoulder chop.)
- A good handful or two of fresh baby spinach.
- 3 Kalamata olives, sliced. Buy de-pitted.
- Fresh dill, about one long sprig, leaves pulled from stalk.
- 1 scallion/green onion, roots removed and coarsely chopped.
- fresh oregano or dried oregano. If dried, about 1/3 teaspoon.
- 1 ounce soft goat cheese or crumbled feta cheese.
- Fresh-ground pepper to taste.
For two eggs, use an 8 inch skillet. You would use a large pan for doubling this recipe, of course. De-shell and stir the eggs using a whisk or a fork.
Add half the oil to the skillet, and cook the meat at medium (if using). Add the spinach when the meat is nearly done, reduce heat, and cook this until it is wilted, but not further. Transfer to another plate.
Add the other half of the oil, return skillet to a medium heat, make sure the skillet is just hot enough for a drop of water to sizzle lightly, then add the egg, lightly moving the skillet around so that all the bottom is coated. If your skillet is too hot, bubbles will form, reduce heat and briefly move the skillet away. Gently use a spatula to help if the omelet to be is still very liquid. If the egg layer is reasonably thin, this should not be an issue.
Reduce heat to medium low, and add the toppings to one side of the skillet, excluding the pepper and oregano. The order doesn’t matter, generally speaking. I break up the goat cheese at this point with my fingers, for dispensing. For the pepper and oregano scatter these over the entire top of the egg.
Wait about 2 minutes, then fold the egg over, using the spatula to lay the side with no toppings gently over the side that does have toppings. If you are like me, you can add the oregano on top of the folded omelet – or if you did remember to add it inside – you can still add more on top. There’s really no such thing as too much oregano, is there?
Allow this cook about two minutes longer (time depending on what your cooktop is doing, and how dry you like your omelet to be – mine is cooked until there’s no more liquid, then a little longer, but not until it is dry-tasting), then remove from the skillet and serve yourself breakfast…. or whatever meal you want it to be.
Goes great with that Greek salad, or with a side of lightly toasted pita bread. Or as I did this time – by itself (and a mug of coffee).
Note: I’m planning on trying my hand this month at a lot of Greek recipes I’ve never made before. Spanakopita, a Greek fish pastry, both a vegetarian and a meat-inclusive moussaka, avgolemono soup, stuffed vegetarian/vegan grape leaves. Maybe other things. You won’t see baklava because, frankly, I don’t like it. Probably about the only Greek item I actively dislike. Too sweet, and too many nuts (although I CAN eat almonds) for me to bother re-creating. (Okay, I also don’t care for the beverage, ouzo, either.) Other than the vegan stuffed grape leaves, I’ve never made any of these upcoming choices before – and those grape leaves didn’t quite make it to have the quality to be posted back on the day when I DID make them.
Things may change here, as I make dishes. We shall see, but I do want February to be Greek Recipes month!
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