Omelete grega

Ingredientes

• 2 large Eggs (beaten)
• 1/4 teaspoon Salt (divided)
• 1/8 teaspoon Ground Pepper
• 6 teaspoons Olive Oil (divided)
• 1/2 small Red Onion (finely sliced)
• 1 small Garlic Clove (crushed)
• 2 tablespoons Sundried Tomatoes (drained from oil, finely chopped)
• 5 Kalamata Olives (or more to taste)
• 1/4 cup Feta (crumbled)
• 6 Cherry Tomatoes (halved)
• 2-3 fresh Basil Leaves

Modo de preparo

1. 1

   Crack and beat the eggs in a small bowl. Season with salt and pepper and set aside in the fridge while cooking the vegetables.

2. 2

   Heat a non-stick skillet over medium heat, and warm 3 teaspoon olive oil. When hot, add red onion slices, stir and cook for about 1-2 minutes, until fragrant.

3. 3

   Stir in crushed garlic, olives, and sundried tomatoes. Stir and cook for 30 seconds to flavor with onions. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.

4. 4

   Slightly clean pan rubbing a piece of kitchen paper on the surface - no need to clean with water.

5. 5

   Add the remaining olive oil to the pan, warm over medium-high heat, and spread it evenly into the pan, tilting the pan in a rotating motion.

6. 6

   Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.

7. 7

   When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.

8. 8

   Once the middle of the omelette starts to set, sprinkle half crumbled feta cheese on one half of the omelette and top with cooked red onion mixture. Add remaining feta cheese on top.

9. 9

   Finally, add fresh chopped basil halved cherry tomatoes, or a pinch of chili flakes to taste.

10. 10

    Fold the omelette in half, reduce to low heat and keep cooking until warm.

11. 11

    Gently slide on a plate and adjust seasoning, adding more salt and pepper.