Greek-style omelette
The Greek-style omelette combines spinach, arugula, and shallots with egg whites and tangy feta cheese for a nutritious meal. It's simple to make, perfect for breakfast or a light lunch, packed with fresh flavours and herbs.
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup spinach6 cups arugula
2 egg whites
3 shallots
1 tbsp dill
1 short spray cooking spray oil
1/2 cup feta cheese
The Greek-style omelette is a delightful and nutritious dish that brings together fresh vegetables, aromatic herbs, and tangy feta cheese. This recipe is not only easy to prepare but also loaded with flavors that will transport you to the heart of Greece. Ideal for a healthy breakfast or a light lunch, this omelette is both delicious and satisfying.
Instructions:
- Wash and dry the spinach and arugula.
- Finely chop the shallots and dill.
- Crumble the feta cheese if it's not pre-crumbled.
- Heat a non-stick skillet over medium heat.
- Lightly coat the skillet with a short spray of cooking oil.
- Add the chopped shallots to the skillet and sauté until they become translucent, about 2-3 minutes.
- Add the spinach and arugula to the skillet, cooking until they are wilted. Stir occasionally to ensure even cooking. This should take about 3-4 minutes.
- In a small bowl, lightly beat the egg whites with a fork until frothy.
- Pour the beaten egg whites into the skillet over the sautéed vegetables.
- Use a spatula to gently spread the egg whites and mix them with the vegetables.
- Reduce heat to low and cook until the egg whites are set, about 2-3 minutes.
- Sprinkle the crumbled feta cheese evenly over the omelette.
- Add the chopped dill on top.
- Continue to cook the omelette until the feta cheese is slightly melted and the eggs are fully cooked, about 1-2 more minutes.
- Carefully slide the omelette onto a plate.
- Cut into desired portions and serve immediately.
Enjoy your Greek-style omelette as a perfect start to your day or a protein-packed meal that is both wholesome and flavorful. The combination of spinach, arugula, shallots, dill, and feta cheese offers a delightful mix of textures and tastes that make this dish truly special. Don't forget to tweak the recipe to your own taste preferences and dietary needs!
Greek-style omelette FAQ:
The total cooking time for the Greek-style omelette is about 8-10 minutes. This includes 2-3 minutes for sautéing the shallots, followed by 3-4 minutes for the spinach and arugula, and an additional 2-3 minutes for the egg whites to set.
A 9 to 10-inch non-stick skillet is ideal for cooking a Greek-style omelette. This size allows for even cooking and easy flipping or sliding of the omelette.
Yes, you can substitute the egg whites with whole eggs if you prefer a richer taste. For the feta cheese, goat cheese or ricotta can also be used. Spinach and arugula can be swapped with other greens like kale or mixed salad greens.
The omelette is done when the egg whites are fully set and no longer runny, and the feta cheese is slightly melted. You can gently lift the omelette with a spatula to check the bottom for a light, golden color.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or skillet over low heat until warmed through.
Tips:
- Make sure to thoroughly wash the spinach and arugula before using them to remove any dirt or impurities.
- When cooking the shallots, sauté them until they become translucent to release their natural sweetness.
- Crack and separate the egg whites carefully to ensure no yolk gets mixed in for a lighter omelette.
- Use a non-stick pan and the spray of cooking oil sparingly to prevent the omelette from sticking.
- Crumble the feta cheese evenly over the omelette while it cooks so it melts slightly and blends with the other ingredients.
- Feel free to add other Greek-inspired ingredients such as Kalamata olives or sun-dried tomatoes for extra flavor.
Nutrition per serving
8 ServingsCalories 55kcal
Protein 3.64g
Carbohydrates 3.02g
Fiber 0.66g
Sugar 1.47g
Fat 3.27g
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