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Mediterranean Style Omelet.


1 medium tomato, diced
1 bell pepper, any color
1/4 cup pitted Kalamata olives, chopped
2 cloves garlic
2 green onions, chopped
1 teaspn extra virgin olive oil
1 teaspn lemon juice
1 Tabspn fresh parsley, chopped
2 Tabspn skim milk
4 eggs
1 Tabspn fresh herbs, chopped, select whatever you prefer, eg: chives, oregano, rosemary, or basil
2 oz feta cheese, crumbled

Combine tomato, bell pepper, olives, garlic, green onions, olive oil, lemon juice, and parsley in a small bowl. Let sit for a few minutes.
Combine eggs, milk, and herbs in another bowl, and whisk.
Heat non-stick fry pan or specific omelet pan, and add half the combined egg mix. Reduce heat, cook for 1 or 2 minutes.
When omelet has browned around the edges and the top has lost most of its moisture, add half of the vegetable mix, to one side only of the omelet. (Much like cutting a circle in 2.) Add half the feta cheese.
Gently fold omelet over to cover the cheese and vegetables, creating a half circle.

Cover the pan and cook for about another minute. Turn off heat and allow omelet to sit a little longer until warmed through. Then gently slide onto plate.

Repeat above instructions with remaining ingredients.
Can be served with Turkish bread drizzled with extra virgin olive oil, or a high grain crusty bread. (Remember traditional Mediterranean recipes would not be using butter on the toast or bread.)




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