My Home Town Greek Omelet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For some reason in my home town which had Greek origins but is now part of Ukraine, everything delicious is called Greek - even if it's totally French or Jewish, or Chinese - it's all Greek. Here is another Greek dish - our favorite summer Sunday breakfast - colorful omelet filled with fresh fragrant veggies. Ingredients:
4-6 eggs |
1 sweet onion, such as vidalia, or yellow |
1-2 red bell pepper or mix halves of different colored peppers |
3-4 medium tomatoes. they have to be ripe |
fresh flat leaf parsley |
coarse salt, black pepper |
few pinches of flour |
pinch of sugar |
cooking oil |
shredded parmesan (for cheese addicts, optional) |
Directions:
1. Slice all veggies in uniform way
2. Whisk the eggs with a bit of salt, black pepper, and a pinch of sugar.
3. Add some flour and whisk well, avoid forming lumps. Don't overdo flour. Eggs should still be liquid.
4. Heat the cooking oil in a thick bottom skillet. Swish around to moisten the sides.
5. Saute onions and bell peppers first until onions are very fragrant and translucent.
6. Toss in tomatoes and saute for 1-2 minutes, until slightly wilted.
7. Add salt, pepper and fresh parsley, finely chopped.
8. Reduce heat to medium/low and pour the eggs over veggies.
9. Immediately cover and let the eggs rise slowly over the next 4-5 min.
10. Open, sprinkle Parmesan over the eggs. Cover and cook for another 2 minutes or so.
11. Remove from heat and let stand for a couple of minutes without opening
12. Slice like pizza and serve.
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