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Open-Face Feta Omelet

Open-Face Feta Omelet


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Ingredients

  • 2 frozen BOCA Veggie Breakfast Links, chopped
  • 1/4 Cup cholesterol-free egg product
  • 1 Tablespoon ATHENOS Crumbled Reduced Fat Feta Cheese
  • 1 Tablespoon finely chopped tomatoes
  • Dash freshly ground black pepper
  • 1/2 Cup torn fresh spinach leaves

Directions

COOK link pieces in nonstick skillet on medium heat 5 min., stirring occasionally and adding spinach for the last minute.

STIR in egg product; cover. Cook 3 to 5 min. or until egg product is set.

SPRINKLE with cheese. Remove from heat; let stand, covered, 2 min. or until cheese is melted. Top with tomatoes and pepper.


Feta, spinach and caramelised onion omelette recipe

A vegetarian omelette option from Mark Sargeant, stuffed with red onion, spinach and feta.

Ingredients

  • 3 medium red onions
  • 20 g butter
  • 1 dash olive oil
  • 150 g spinach leaves
  • 200 g feta cheese
  • 4 large eggs
  • 1 pinch sea salt and pepper
  • 3 medium red onions
  • 0.7 oz butter
  • 1 dash olive oil
  • 5.3 oz spinach leaves
  • 7.1 oz feta cheese
  • 4 large eggs
  • 1 pinch sea salt and pepper
  • 3 medium red onions
  • 0.7 oz butter
  • 1 dash olive oil
  • 5.3 oz spinach leaves
  • 7.1 oz feta cheese
  • 4 large eggs
  • 1 pinch sea salt and pepper

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Set the oven at 200C/gas mark 6. Peel the onions, and then slice them thinly. Melt the butter in an oven-proof pan and add the oil and the onions. Cook over a low to moderate heat until the onions are soft and golden brown.
  2. Wash the spinach leaves and add to a large pan and place over a moderate heat and cook until they have wilted, then remove from the pan and squeeze out any excess water and roughly chop them.
  3. Add the spinach leaves to the cooked onions and crumble over the feta cheese. Break the eggs into a bowl and beat them lightly adding black pepper and just a touch of salt. Add to the oven-proof pan on a low heat and leave for 5 minutes, until it is starting to set. Transfer to the oven and bake for a further 2-3 minutes or so until the omelette is just set and slightly runny in the centre.
  4. Leave to stand for 5 minutes and serve.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

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How to Make an Omelet That's Fluffy and Tender

Start with a stainless steel pan over medium heat. Use a couple tablespoons of olive oil or butter -- clarified butter works best if you&aposre really cranking the heat. The key, though, is to cook the eggs quickly but gently. If the omelet gets too browned, it can taste a little bitter.

How many eggs are in an omelet? Typically, you&aposll use 2 or 3 eggs for an omelet made in a pan on the stovetop. (See below for variations on this theme -- including a slow cooker omelet that calls for a dozen eggs!)

Add the beaten eggs to the pan. They will bubble and start to solidify. We&aposre using all egg-whites in this demonstration, but the method works just the same with the yolks included.

OK, here&aposs the key. Tilt the pan, and with a spatula, lift up the omelet at the edge, allowing the raw egg to run underneath. This technique serves two purposes: One, the omelet cooks faster (without too much browning) when you run the raw egg off the top two, it creates subtle layers of creamy fluffiness.

When the raw egg has run off the top, turn off the heat. The omelet will finish cooking in the hot pan as you add your filling ingredients. If you&aposre adding shredded or grated cheese, add it now to make it melty. Or sprinkle it over the top when you&aposre done. Or both!

Some classic fillings:

  • Saut onions, bell peppers, ham
  • Avocado, tomatoes, red onions, feta
  • Sliced mushrooms, garlic, spinach, cream cheese
  • Bacon, chopped tomatoes, Swiss cheese
  • Smoked salmon, cream cheese
  • Pesto, mozzarella, sun-dried tomatoes
  • Jalapeños, Cheddar cheese, salsa

Fold the omelet like a taco. Or into thirds if you prefer. You don&apost need to flip the omelet. Just slide it out onto a plate and dig in!

VIDEO: How to Make a French Omelet

Now let&aposs see how the pros make a classic French omelette. In this video, Chef John shows you how to cook a light, tender three-egg omelette that&aposs soft and tender. You&aposll also get tips for how to make omelets fluffy.

Some Top-Rated Omelet Recipes

Cream Cheese and Tomato Omelet with Chives
"This omelet is light, fluffy, and delicious," says jodi. "Perfect with tomatoes and chives fresh from the garden."

Mushroom, Scallion, and Cheese Omelet
"So easy and nutritious, with protein and a handful of veggies," says Rosa. "This one keeps it simple but still tasty with hearty mushrooms and onions."

Crab and Swiss Omelet
With this recipe, you&aposll beat the egg yolks with milk. And in a separate bowl, beat the egg whites. Then you&aposll fold them together. "The extra treatment of the eggs is worth the effort," says David. "Very fluffy."

Baby Spinach Omelet
Another great veggie omelet. "A carb-cutter&aposs perfect start for the day," says HOLLYJUNE. "Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs."

Want more? Here&aposs our collection of Omelet Recipes

VIDEO: How to Make a Denver Omelet

What makes a Denver omelet a Denver omelet? Three ingredients: diced ham, onions, and green bell peppers. A Denver omelet also differs from the French omelet featured above in that the Denver omelet features a firmer texture and is caramelized. See how it&aposs done:

Variations on a Theme

Hungry folks have, of course, hacked the classic omelet-making method, coming up with all sorts of creative variations. For example,

Omelet in a Mug
Combine all the ingredients in a coffee mug and blast in the microwave. This is the one for people who really, really dislike doing the dishes.

Pepperoni Pizza Omelet
This recipe takes pizza for breakfast to its most logical conclusion.

Omelet Muffins
It&aposs omelet in cupcake form. The perfect grab-and-go breakfast for busy weekdays.

Baked Omelet Roll
This ingenious roll-up baked omelet method let&aposs you make six omelets at once.

Slow Cooker Western Omelet
Add everything to the slow cooker before you go to bed, and wake up to a wonderful omelet with ham and hashbrowns.

Omelet in a Bag
Mix eggs and toppings directly in a resealable freezer bag and cook in boiling water until set.

Egg White Omelet (with Spinach, Tomato, and Feta)
How do you make an egg white omelet? Spoiler alert: Just like a regular omelet. No yolkin&apos around.

Omelets by Another Name

People all over the world have devised dishes involving whisked eggs poured into a hot pan. Here are just a few.

Japanese Tamago Egg
This traditional Japanese omelet includes mirin and soy sauce. "The omelet is sweet, has a light texture," says Pokerman11. "Serve over sushi rice with soy and wasabi sauce for dipping."

Spring Vegetable Frittata
An Italian take on the omelet. "Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong," Chef John assures us.

Tortilla Espanola
The Spanish version is essentially a thick, open-face omelet with slices of potato and onion. and maybe some serrano ham.


Open-Face Feta Omelet - Recipes

Morning, noon or night, there's something intensely satisfying about eggs. My appreciation for them started early with boiled eggs, which was a regular breakfast growing up. My dad used to draw elaborate faces on them for us, which we'd take ghoulish delight in decapitating. They were a common childhood dinner too, as the oozy yellow centres of cheese-filled jaffles. These days I most often eat my eggs scrambled - especially if I've got a bit of cream or an extra white or yolk to use up - or lately, fried in a hole cut in a single slice of bread, as per this genius blog post, which cooks both toast and egg simultaneously in a cast-iron skillet. But for a crowd, the best way to cook eggs ( other than shakshuka, of course, which is equally effortless and delicious) is an omelette.




Open-face feta and leek omelette
Adapted from a recipe by Bill Granger, as published in bill's food

It's amazing how far just six eggs gets you in this recipe, which more than generously feeds four people.



2 tablespoons olive oil
2 leeks, washed and sliced, white part only
sea salt
freshly ground black pepper
3 small zucchini, finely sliced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
6 eggs, beaten with 2 tablespoons of water
115g (4oz) feta, drained

to serve
60ml (1/4 cup) olive oil
a few fresh oregano leaves
cherry tomatoes


Heat the grill to its highest setting. Place a 22cm (9 inch) cast-iron skillet over a medium to high heat. Add the olive oil, leek, salt and pepper and cook for 5 minutes, stirring occasionally. Add the zucchini and cook for another 5 minutes. Sprinkle with the herbs and pour the eggs over the top. Crumble the feta over the omlette and cook for 5 minutes. Finish under the grill for another 5 minutes, or until golden and bubbling.

Heat the olive oil in a saucepan, add the oregano and tomatoes and toss them in the hot oil til they just start to soften and split. Season with salt and pepper.

Pile tomatoes on top of omelette, cut into thick wedges, and serve.


Feta Cheese Omelette Recipe

Ingredients

Instructions How To Make A Feta Cheese Omelette

  1. Heat a small non-stick frying pan over medium-high heat.
  2. In a bowl, whisk the eggs, milk and salt.
  3. Add the feta cheese to the eggs.
  4. Pour the egg mixture on a frying pan.
  5. Cook for 1 minute.
  6. Cover the pan with a lid and cook for 2 minutes.
  7. Remove the feta cheese omelette from heat, fold in half and put on a plate.

Here&rsquos a picture of the feta cheese omelette cooking on a frying pan:


  • 2 teaspoons extra-virgin olive oil, divided
  • 1 cup frozen hash brown potatoes, or cooked potatoes cut into 1/2-inch cubes
  • ⅓ cup chopped scallions
  • 4 large eggs
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup crumbled feta cheese

Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add potatoes and cook, shaking the pan and tossing the potatoes, until golden brown, 4 to 5 minutes. Add scallions and cook for 1 minute longer. Transfer to a plate. Wipe out the pan.

Blend eggs, salt and pepper in a medium bowl. Stir in feta and the potato mixture.

Preheat broiler. Brush the pan with the remaining 1 teaspoon oil heat over medium heat. Add the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until the bottom is light golden, lifting the the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a plate and cut into wedges.


How to Properly Cook an Omelette

Another food I’ve gotten good at cooking but hadn’t thought to share because of its simplicity is omelettes. I read an article and watched some videos earlier this year about the proper way to cook an omelette, and it is not how we Americans usually think of the giant, greasy, bacon-and-cheese-stuffed diner food. Not that I don’t adore that conception of omelette.

For these spinach and feta omelettes, here’s what I do:

First, I melt a fairly generous amount of butter in a nonstick skillet. Butter is the ultimate cooking fat when it comes to eggs! Then I add about a cup of loosely packed, chopped spinach to the skillet. Before chopping I always get rid of any large stems so they don’t give my omelette a weird texture. I let the spinach cook for a few minutes- you’ll be shocked at how little there is once it cooks down!

While it’s cooking, I whisk a couple of eggs together with a little bit of water until it’s frothy. Not just mixed, but little bubbles on top of the egg mixture. If the spinach soaked up a lot of the butter, I add a bit more, especially because our skillet here sucks and isn’t totally nonstick. You likely won’t need to, though.

Then I pour the eggs over the spinach, increase the heat just a bit, and don’t touch them. I just sprinkle on a little salt and pepper and the feta cheese. Once the eggs are fairly well set, I shake the skillet aggressively every now and then. When the eggs are completely cooked through, I fold it into thirds and let it sit for a few seconds before sliding it onto a plate.

Feta is the perfect cheese because it’s pretty low calorie and nice and salty, lending perfect flavor to this really simple egg dish. We always have ours with lots of fresh fruit, lately it’s been nectarines and grapes.

You can add hot sauce if you want, but the omelette certainly doesn’t need it. I made enchiladas earlier this week and had a lot of leftover sauce, so I did spread that on top of our omelettes. IT WAS AMAZING. Not an exaggeration.

I definitely encourage you to try making omelettes this way. It’s easy, it’s quick, and they’re much lighter and the texture is really different from the way we usually enjoy our eggs. In case you were wondering, this omelette comes in at 309 calories, so it makes a great low calorie breakfast!


Open -Face Omelets with Spicy Feta and Escarole

I always return to my eternally favorite food: eggs. I rarely make omelets, however I now have a new favorite weekend breakfast. This open-face omelet is so easy to prepare and very delicious. I had never tried escarole before and initially thought I might not be able to find it for this recipe. Mana Foods, my favorite market in Paia, has almost every type of vegetable and fruit you can imagine, but they didn’t have any. I tried Whole Foods as well, but our store on Maui is quite small with a limited selection. I was quite surprised to find it at Safeway. Recently Safeway in Kihei upgraded their produce section and it’s a considerable improvement from what they offered a year ago.

Escarole is a gorgeous green, belonging to the endive family. It’s definitely not as bitter, and is very good tossed with other salad greens. Each head of escarole has a pretty mix of bright and pale colored leaves.

A bit of feta and spicy jalapeños make this dish stand out. The recipe calls for za’atar, a Middle Eastern spice blend typically consisting of sesame seeds, sumac, thyme, oregano, marjoram and salt. I had purchased a jar in Napa at the Whole Spice shop (they spell it zahtar) and it sat in my refrigerator waiting to be used. If you can’t find za’atar at your local market, the recipe says to combine 1 teaspoon of sesame seeds with 1 teaspoon of dried oregano.

Open-Face Omelets with Spicy Feta and Escarole

Ingredients

1 1/2 tablespoons za’atar (or 1 teaspoon sesame seeds and 1 teaspoon dried oregano)

2 tablespoons plus 2 teaspoons extra virgin olive oil

1 1/2 ounces feta cheese, crumbled (I love Mt. Vikos sheep and goat’s milk feta. It’s mild and creamy and not too salty)

1 scallion, white part only, finely chopped

2 jalapeño nacho rings (you may use more if you prefer, or fresh jalapeño to taste)

2 teaspoons all-purpose flour

Preparation

In a small bowl, mix the za’atar with 2 tablespoons olive oil. Set aside.

In another bowl, mash the feta, scallion and jalapeño with 2 – 3 teaspoons of water until smooth.

In a small non-stick skillet (9 – 10-inch works well) heat 1 teaspoon of olive oil. In a 2-cup measuring cup, beat the eggs with the flour, salt and 1 tablespoon of water (it’s OK if a few lumps remain). Pour half the mixture into the skillet and swirl the pan to form a thin omelet. Sprinkle half the escarole and half the feta mixture evenly over the eggs cook over moderately low heat until the escarole starts to wilt, the feta melts and the omelet is just cooked through, about 3 minutes. Slide onto a plate and season with pepper. Repeat with the remaining oil, eggs, escarole and feta mixture.

Drizzle za’atar oil over the omelet and serve. Side of bacon please!


Choosing the right ingredients for an omelet can take your omelette from boring to spectacular. To start, I like to mix a small amount of ricotta cheese into my eggs to add fluffiness and flavor. Then I add a small amount of cheese, in this case feta, a leafy green, another protein source, and 1-2 more veggies. The resulting omelette will be flavorful and satisfying!


Toppings are the star of these Middle Eastern-style open faced omelets

Photo: Brian Samuels Styling: Christine Tobin

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The French own the omelet. Culinary students across Western Europe and America know the drill: Melt the butter. Stir the eggs while shaking the pan, then let them sit for 10 seconds. Tilt the pan to roll the omelet&mdashfirst away from you, then back onto itself. Etc. Like all things French, there is a system, one that bears the weight of culinary tradition.

Yet elsewhere in the world, including the Middle East, omelets are served quite differently&mdashopen-faced, not folded&mdashand they’re used as the base for a wide range of ingredients.

These open-faced omelets treat eggs more like a pizza onto which toppings are piled. They cook faster and easier, and it’s less about technique and more about the extras.

We start by seasoning our whisked eggs with fresh herbs and garlic, then set them aside. Toppings are cooked in the pan, then transferred to a bowl. We then wipe out the skillet and heat oil&mdashbetter than butter, oil produces airy, fluffy eggs&mdashuntil just smoking. (Oil heats more quickly than butter, since butter contains water that has to evaporate before the fat can rise above the boiling point.)

The eggs go in the pan and stay over the heat briefly. Off heat and covered, the eggs finish cooking in the gentle residual heat of the pan, ensuring our omelet is never overcooked and rubbery. All that’s left to do is scatter our previously cooked ingredients on top.


Our favorite feta cheese recipes might be the simplest ones, like this combo of the best cucumbers you can find with mild feta and peach wedges.

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Watch the video: Ομελέτα. Master Class By Chef Panos Ioannidis (July 2022).


Comments:

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  3. Akiramar

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