Greek Shepherd’s Omelet
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and halved lengthwise|
|Eggs||3 (At Room Temperature)|
|Cold water||1 Tablespoon|
|Crumbled feta cheese||3 Tablespoon|
1. Take an 8 inch omelet pan and on minimum heat, heat oil, bay leaves and garlic for 3 to 4 minutes.
2. Using a fork, beat eggs and water to blend well.
3. Take out garlic and bay leaves, increase heat to moderately hot and heat oil for 1 to 2 minutes. Tilt the pan to form an even oil coating. Add eggs to hot oil and using a fork, life the sides of the egg carefully to allow uncooked portion to flow to the bottom.
4. Wait for about 60 to 90 seconds to allow eggs to turn creamy, top half the omelet with feta, fold the other half on feta-topped halve, gently slide into a heated serving plate.
5. Serve piping hot.