Tuesday, September 2, 2008

Breakfast for Dinner

 

 
You know that summer is over when it's dark outside at 5:30 am when it used to be light. And you need a robe in the morning.
 
And, as much as you love grilling, you are actually looking forward to cooking in your kitchen once again.
 
We love eggs. We often have a bagel with an over-easy egg and cheddar cheese for dinner...that's an open face, two egg plus cheese bagel dinner. It's a splurge, I know!
 
We were out of bagels so to satisfy my end-of-summer-cook-in-the-kitchen-love-me-some-eggs mood, I whipped up some Greek Omelets for dinner with a side of home fries! Yes, it was delicious :) And easy.
 
Welcome, Autumn!
 
5 large eggs, whipped until frothy
1/2 c feta cheese crumbles
12 grape tomatoes, halved or 1 med tomato chopped
10 kalamata olives, pitted
2 T chopped green papper
handful of fresh basil, chopped plus a few leaves for garnish
note: reserve some of the fillings to use as garnish
salt & pepper
butter or evoo
 
Melt a small amount of butter (I use evoo. We rationalize not using butter so we can eat cheese ;)) in a med-large non-stick frying pan over medium heat.
 
When pan is hot (butter is sizzling) add half the egg mixture. Swirl the pan to move the egg mixture around. Using a silicone spatula, gently push the eggs toward the center of the pan and tilt the pan to let the raw eggs run underneath. You should be looking at an egg "pancake" slightly smaller than your pan surface. The eggs will cook very quickly; do not leave them unattended.
 
While eggs are still slightly underdone, add half of the fillings: cheese, tomatoes, olives, green pepper and basil. Sprinkle with salt and lots of black pepper.
 
Using the spatula, flip one half of the omelet over onto itself. Align the omelet parallel to the pan handle and slide the omelet onto a warm plate. It may take some practice to get this part done without totally reshaping the omelet, but if you hold the pan down very close to the plate, give it a little shake and push with the spatula, you'll be a pro in no time. The omelet practically rolls out of the pan and onto the plate. Repeat with the remaining eggs and fillings.
 
Makes 2 omelets.
 
Serve immediately and enjoy!
 

4 comments:

Kelsey said...

Oh those look delicious!

IRENE said...

This looks and sounds delicious, even to a Greek (have you ever seen My Big Fat Greek Wedding?).
I've never made an omelette with Kalamata olives, eventhough my parents are originally from that part of Greece and we were always kept in good supply of olives (that and soap flakes!).
Well done!

Jen said...

That sounds delicious. It's making me hungry just looking at it. I could use one for lunch right now.

SAH in Suburbia said...

This looks like an awesome recipe. I just might have to try it!