This Big Greek Omelet is as wholesome as it’s scrumptious. Brimming with vitamins, this simple egg dish is impressed by two of my favourite dishes: Greek Salad and Spanakopita. This omelet recipe has bell peppers, spinach, cherry tomatoes, and feta cheese. Yum!
Big omelets are the right option to serve eggs to a crowd! I’ve been making my Big Ham & Cheese Omelet for years and when my buddy Kenya advised me lately that it’s the perfect omelet she’s ever had, I made a psychological word to create extra big omelet recipes. Therefore my Big Greek Omelet was born!
Most notably, this omelet reheats completely. Significantly, I ate it for breakfast right this moment after microwaving it and it tastes just about precisely the identical because the day I made it. It’s a uncommon egg dish that’s unbelievable leftover!
Big Greek Omelet
Feeds 4-6
1 Tbsp olive oil
1 shallot, sliced
1 purple bell pepper, sliced
Handful recent spinach
Salt, pepper
1 Tbsp unsalted butter
5 massive eggs
3 Tbsp milk
Salt, pepper
5 cherry tomatoes
1/4 cup feta cheese
1 Tbsp Italian parsley, chopped
- Preheat oven to 350 levels.
- Warmth olive oil in a big oven-safe pan over medium-low warmth on the range. Add shallot and cook dinner for 1-2 minutes, then add bell pepper slices and cook dinner till simply pierced with a fork. Add a beneficiant handful of recent spinach and cook dinner down. Season combination with salt and pepper.
- In the meantime, whisk collectively eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper.
- When bell peppers are fork tender and spinach has wilted, switch veggies to a plate and drain oil.
- Decrease warmth and add 1 Tbsp butter to pan. Add egg combination to pan. Flip off warmth. Add the shallots, bell peppers, and spinach again to the pan together with cherry tomatoes. Instantly switch skillet to oven and let cook dinner for 8-Quarter-hour till cooked by means of. High with feta cheese and Italian parsley.
Joyful cooking,
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