Omelette with feta and sun-dried tomatoes, a quick and easy recipe.
Our parents often say that if you have eggs in the fridge, you always have something to eat. That is so true! Whether you choose to fry up an egg in olive oil, so that you can enjoy it’s crispy edges, or opt to make an omelette, a delicious, nutritious and simple meal can be assembled in just a few minutes.
Omelettes are like the little black dress of food; you can accessorize them in so many different ways. Theoretically, you can have an omelette every day of the week and not feel as though you are re-living the same meal over and over. Feeling casual? Make your omelette with some grated cheddar. Feeling adventurous? Use quail eggs and add wild game meat. Feeling extravagant? How about some shaved truffles and caviar (which, by the way, we have never, ever, actually done…but doesn’t it sound fancy!?). Finally, if you are feeling Greek, try this recipe. Loaded with Mediterranean flavours, we are pretty sure you are going to flip over it.
First things first. Both omelet and omelette are correct spellings of the word. In American English, the word is usually spelled omelet, but, we are Canadian eh! … so we have used the other spelling. Omelette is based on the French spelling, and is the way most non-American English speakers prefer to spell it as well.
Making a pretty omelette takes practice. We don’t always get it right, and neither do our parents. In fact, sometimes we make such a mess of flipping our omelette over the filling, that we simply mix it all up in the pan and call it a scramble. Prove that this is not what we intended! In any case, even ugly omelettes, if well cooked, taste great. And, because we usually have to make several omelettes to feed our families, we reserve the nicest looking ones for the harshest critics.
You may notice that we don’t have salt listed in our ingredients for this omelette. That’s because feta cheese tends to have it’s fair share of salt, and you really don’t need to add any more. Try your best to find a good quality Greek feta for this dish. When you have such few ingredients, it is even more important to be sure that they are of the highest quality.
Sun-dried tomatoes packed in oil are superb, and much easier to deal with than those which are not. The latter tend to be chewier and more difficult to cut. If you don’t have sun-dried tomatoes preserved in oil, or if you want to eliminate the extra calories from the oil, you should rehydrate your dried tomatoes. Simply place your dried tomatoes in a small bowl and cover with very hot water for at least 5 minutes.
If you are using sun-dried tomatoes packed in oil (highly recommended), be sure to blot them with some paper towels first. This will help remove some of the excess oil which would otherwise make your omelette a little too greasy. Also, using kitchen scissors, instead of a knife, makes snipping these delicious tomatoes a breeze.
Serves one person.
Omelette with feta and sun-dried tomatoes
- medium bowl
- non-stick skillet
- 3 large eggs
- 1 teaspoon finely chopped dill
- 1 tbsp milk
- 1½ tbsp finely chopped green onions (about 2 of them)
- 2 tbsp crumbled Greek feta
- 4 sun-dried tomatoes, packed in oil
- 1 teaspoon butter or margarine
- pepper to taste
- Prepare your sun-dried tomatoes by blotting them on a paper towel in order to remove the excess oil. Using kitchen shears, snip them into small strips. Set aside4 sun-dried tomatoes, packed in oil
- In a medium sized bowl, whisk together the eggs, dill and milk. Whisk well until very well combined.3 large eggs, 1 teaspoon finely chopped dill, 1 tbsp milk
- In a non-stick skillet, over medium heat, melt the butter or margarine. Pour in the eggs, add pepper to taste, and tilt the pan so that the entire bottom surface of the pan is covered with the egg.3 large eggs, 1 teaspoon butter or margarine, pepper to taste
- As the outer edges of your egg begin to cook, gently push them towards the center of your pan. Then, tilt your pan to allow the uncooked portions of egg to reach the hot pan surface. Continue cooking, tilting your pan and gently moving cooked portions of egg, until you have no visible liquid egg left on the surface of your omelette.
- Remembering that you will fold your omelette in half to create a half moon shape, sprinkle on one end of your egg, the feta, the sun-dried tomatoes and the green onions. Take a deep breath and flip your omelette over to cover filling. Cook for a minute more; this will help the cheese get soft and melt slightly.2 tbsp crumbled Greek feta, 1½ tbsp finely chopped green onions (about 2 of them)
- Slide gently off of pan into a plate. Enjoy with some fresh tomato slices, fruit or bread.