Griekse Omelet met Tomaat en Olijven

This Greek Omelette with Tomato and Olives is so simple, and oh so tasty. You can eat it for breakfast, for lunch and also as an easy meal when you come home from work. I am happy to share this recipe, so that more people can enjoy this delicious Greek dish.

What ingredients do you need to make this Greek Omelet with tomato and olives?

I have listed all the products for this Greek Omelette with Tomato and Olives here, so that you can see at a glance what you need and possibly get it from the shop.

  • 1/2 tomato
  • 3-4 olives
  • 4 eggs
  • salt
  • pepper
  • 2-3 olive oil
  • 1 teaspoon (s), oregano, dried
  • 50 g of feta cheese

To serve

  • arugaceous
  • Spinach
  • salt
  • pepper
  • 1 teaspoon (s) olive oil

How do I prepare this Greek Court?

Prepare all the products for the Greek meal on the counter. Take a frying pan and put it on medium heat. You will only use the flesh of the tomato, so remove the seeds and the juice. Cut the flesh of the tomato into cubes and put them to one side. The olives are also cut into small pieces, the seeds can be discarded.

Break the eggs into a bowl and add salt and pepper. Beat the eggs, salt and pepper gently with a fork until well blended. This is the perfect basis for a delicious Greek Omelette with Tomato and Olives.

The frying in olive oil is done in a special way

Take the olive oil and put a little in the frying pan, add the eggs. Take a spoon and push the omelette in the pan away from you and tilt the pan so that the raw mixture is spread all over the frying pan. Keep repeating this until the omelette is cooked, this takes about one minute.

When the raw mixture is completely cooked, remove the frying pan from the heat and add the tomato pieces, olives, dried oregano and grated feta.

Serve this Greek Omelet with Tomato and Olives

Slide the Greek Omelette with Tomato and Olives onto a plate and serve it with rocket and spinach. You can add salt and pepper to taste. Finish off this Greek dish with real Greek olive oil.

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