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Greek Shepherd’s Omelet

Western.Chefs's picture
Ingredients
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled and halved lengthwise
  Bay leaves 2
  Eggs 3 (At Room Temperature)
  Cold water 1 Tablespoon
  Crumbled feta cheese 3 Tablespoon
Directions

MAKING
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.

SERVING
5. Serve piping hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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