Chef Jamie’s Grecian Omelette

Grecian Omelette

Yields: 1 omelette

Eggs, large 2

Olive Oil 1 Tbl

All Purpose Seasoning 1/8 tsp

Feta Cheese, crumbled 1/8 cup

Sundried Tomato, chopped fine 1 Tbl

Italian Seasoning pinch

Cucumber Sauce As Needed

1. Mix feta, sundried tomato and Italian seasoning together.

2. In a small non stick pan (6-8 inches), heat 1 tablespoon oil, over a medium high heat Meanwhile in a bowl mix together the 2 eggs, seasoned feta cheese, tomato, spinach and all purpose seasoning.  Be sure to use a whisk and really stir some air into the eggs.  You should see little bubbles forming.  Making sure the oil is hot, pour your egg mixture into the pan and allow to spread to the sides.  Without touching it allow to cook for about 30 seconds to 1 minute.  Slowly run a rubber spatula against the edges of the pan to loosen the egg from the sides, being careful not to rip the egg. Once the egg is completely cooked on the bottom carefully stick the rubber spatula under and flip over the omelette and allow to cook another minute, fold over and cook on both sides until desired doneness is achieved.

3.  Plate and spread cucumber sauce over omelette and enjoy.

Cucumber Sauce

Greek Yogurt, plain 1 cup

Sour Cream 1 Tbl

English Cucumber,  1/2 ea

peeled, rough chopped

Fresh Garlic,            2-3 pcs

peeled, rough chopped

Garlic Powder 1/4 tsp

Olive Oil 1 tsp

All Purpose Seasoning 1/2 tsp

Fresh Chopped Dill 1/4 tsp

or dry dill pinch

  1. Prepare the cucumber and garlic and add to a food processor and pulse until fine chopped.  Do not puree, because the cucumber will not be strainable.
  1. Place cucumber/garlic mixture in a fine strainer and press as much water out as possible, then place in a bowl.  Combine all the rest of the ingredients and whisk together.
  1. Use immediately or store in an air tight container for up to 10 days.

Notes:  Store any unused sauce in an air tight container for up to 2 weeks. Use with pork or chicken dishes or as a vegetable dip.