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MICHAEL SYMON Greek Rolled Omelet

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Spice up you breakfast with this Greek twist on an omelet.

1 tablespoon unsalted butter
4 large eggs
1 cup baby spinach (thinly sliced)
1/2 teaspoon fresh oregano leaves (finely chopped)
1 ripe tomato (finely diced)
1/2 cup Greek feta (crumbled)
2 tablespoons olive oil
1 loaf crusty bread (1-inch thick slices, to serve)
Kosher salt and freshly ground black pepper (to taste)

Heat a 12-inch non-stick saute pan over medium heat. Add the 1 tablespoon butter and allow to melt.
In a large bowl add eggs and whisk together until well-beaten. Add eggs to the saute pan and move the pan in a swirling motion. Season with salt and pepper. Continue swirling until the eggs set, about 1 minute.
Remove from heat, add spinach, oregano, tomato and feta in an even layer and continue to cook for another 30 seconds, until just set. Begin to loosen the sides of the omelet, roll away from you and flip onto a plate. Serve immediately.
For the Grilled Bread: Preheat a grill or grill pan over medium heat. Brush the bread on both sides with olive oil. Place on the grill and allow to char, about 2 minutes per side.
Tip: Constantly shake the pan while stirring eggs to break up small curdles in the pan. Use a large offset spatula to loosen the omelet before rolling if stuck in the center of the pan.

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