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
- 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.
- 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.
- 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.
