Teresa's Recipes
Pastrami and Feta Omelette
Indulge in this gourmet omelette filled with the succulent flavors of savory pastrami and creamy feta cheese. This Mediterranean-inspired dish is a classic breakfast treat that will transport you to the sun-drenched coasts of Greece.
Ingredients
- A handful, finely chopped Fresh parsley
- To taste Salt and pepper
- 1 tablespoon Unsalted butter
- 1/2 cup, crumbled Feta cheese
- 1/2 cup, chopped Pastrami
- 3 large Eggs
Dietary Notes
- Servings: 1
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 500
- Fat: 35g
- Carbs: 3g
- Protein: 37g
- Sodium: 1200mg
- Sugar: 3g
Instructions
- In a bowl, beat the eggs until well mixed. Season with salt and pepper to your preference.
- Heat the unsalted butter in a non-stick frying pan over medium heat. Make sure the bottom of the pan is fully coated to prevent the eggs from sticking.
- Add the chopped pastrami to the pan. Cook it until it starts to crisp up, for about 3 minutes, stirring occasionally.
- Pour the beaten eggs over the pastrami, making sure it is evenly distributed across the pan. Reduce the heat to low and let it cook undisturbed.
- When the edges of the omelette start to firm up but the center is still slightly runny, sprinkle the crumbled feta cheese over the top.
- Using a spatula, carefully fold the omelette in half. Let it cook for another 2 minutes, to allow the cheese to melt and the inside to fully set.
- Slide the omelette onto a plate. Garnish with fresh parsley before serving.
Tips
- For a lighter version, you can use egg whites instead of whole eggs and replace butter with olive oil.
- Feel free to add other toppings like olives, tomatoes, or onions to make the omelette even more flavorful.
- Serve with a side of whole grain toast or a fresh salad for a complete meal.