It’s time for breakfast and I am craving a Greek omelet but my family doesn’t like omelets nor do they like feta cheese or olives. I had to find a way to still make a Greek-style breakfast to please everyone, so I decided to try two topping options. Let’s just say the breakfast was eaten with no leftovers to everyone’s preferences. Of course, farm-fresh eggs and authentic Italian dried oregano do make a difference in the flavor of this dish. I’ve been using Sicilian oregano from Market Hall Foods that comes with the stalks attached. If you’re interested check it out! Here is the link to the oregano at Market Hall Foods:
7 eggs beaten
Pepper to taste
1 1/2 teaspoons butter for the vegetables + 1 tablespoon butter for the scrambled eggs
1 purple spring onion or 1/4 purple onion finely chopped
1 Roma or heirloom tomato chopped and de-seeded
½ teaspoon dried oregano
3-4 pitted kalamata olives chopped
1/4 cup crumbled feta cheese
¼ cup grated parmesan cheese
- Beat eggs with a whisk in a medium sized bowl.
- Add pepper to the beaten eggs to taste.
- Melt 1 1/2 teaspoons butter in a medium-sized nonstick skillet over medium heat.
- Add onion and sauté for about 4 minutes.
- Add the chopped heirloom tomato and dried oregano and continue to saute for about 4 more minutes.
- Remove the vegetable herb mixture from the skillet and set aside.
- Wipe out the skillet with a paper towel. Melt 1 tablespoon of butter in the skillet over medium heat and cook the scrambled eggs to your desired doneness being careful to stir the eggs frequently moving the eggs from one side of the pan to the other to keep them from sticking to the bottom of the skillet.
- Remove the scrambled eggs from pan and place on plates topping with option #1-kalamata olives and crumbled feta cheese or option #2-grated parmesan cheese.
Serve with a bowl of fruit or toast topped with butter and honey.
Source: Adapted from Egg Farmers of Canada https://www.eggs.ca/recipes/greek-omelette