Teresa's Recipes
Mediterranean Feta and Olive Omelette
Transport your taste buds to the sun-kissed shores of Greece with this delectable Mediterranean Feta and Olive Omelette. This dish is a vibrant celebration of flavors, where the creamy richness of feta cheese meets the briny allure of Kalamata olives, all enhanced by the freshness of parsley. Each bite is a testament to the wholesome ingredients that define Mediterranean cuisine, making it a perfect choice for a leisurely breakfast or a delightful brunch. Impress your guests or treat yourself to this culinary escape that captures the spirit of the Mediterranean.
Ingredients
- 2 tablespoons Olive oil
- to taste Black pepper
- to taste Salt
- 2 tablespoons, chopped Fresh parsley
- 1/4 cup, pitted and sliced Kalamata olives
- 1/2 cup, crumbled Feta cheese
- 4 large Eggs
Dietary Notes
- Servings: 2
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 320
- Fat: 24g
- Carbs: 4g
- Protein: 16g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a mixing bowl, whisk together the eggs, crumbled feta cheese, sliced Kalamata olives, chopped parsley, salt, and black pepper until well combined.
- Heat the olive oil in a non-stick skillet over medium heat until shimmering.
- Pour the egg mixture into the skillet. Allow it to cook undisturbed for 2-3 minutes, or until the edges begin to set.
- Using a spatula, gently lift the edges of the omelette to let the uncooked eggs flow to the edges of the pan.
- Continue cooking for another 2-3 minutes, or until the omelette is mostly set but still slightly runny in the center.
- Fold the omelette in half and cook for an additional 1-2 minutes, or until the cheese is melted and the omelette is fully cooked through.
- Carefully transfer the omelette to a plate and serve hot, garnished with additional parsley if desired.
Tips
- For added flavor, consider including sun-dried tomatoes or roasted red peppers to the filling.
- Serve with a side of crusty whole-grain bread to make it a hearty meal.
- Pair with a light arugula salad dressed with lemon juice and olive oil for a refreshing contrast.