Ingredients for Greek Omelet
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How to Make Greek Omelet
- Peel and dice 1 medium potato into 1/2-inch cubes.
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add the potatoes and cook for 3 minutes, stirring occasionally, until lightly browned.
- Add 1/2 small onion, finely chopped, and 2 cloves garlic, minced, to the skillet. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Cook for another 3-5 minutes, until the onion softens and potatoes are tender.
- Stir in 1 cup of fresh spinach and 1 tablespoon capers (or 1/4 cup chopped Kalamata olives). Cook until spinach wilts, about 2-3 minutes.
- Remove the skillet from the heat and set aside.
- In a separate well-seasoned cast-iron skillet (or non-stick skillet), heat 1 teaspoon olive oil over medium heat.
- Whisk 3 large eggs with a pinch of salt and pepper in a bowl.
- Pour the egg mixture into the hot skillet and let it cook for about 30 seconds until the edges start to set.
- Gently tilt the pan to allow the uncooked egg to flow underneath.
- Sprinkle 1/4 cup crumbled feta cheese over the egg mixture.
- Arrange the cooked potato and spinach mixture evenly over the cheese.
- Place the skillet under a preheated broiler (medium-high) for 2-3 minutes, or until the cheese is melted and bubbly and the eggs are set.
- Remove from broiler and sprinkle with 1 tablespoon chopped fresh dill (optional).
- Carefully fold the omelet in half using a spatula.
- Slide the omelet onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
23g
Fat
57g
Carbs
10g
