Greek Shepherd’s Omelet Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelVery Easy
Ingredients
| Olive oil | 1 Tablespoon | |
| 1 clove garlic, peeled and halved lengthwise | ||
| Bay leaves | 2 | |
| 3 eggs, at room temperature | ||
| Cold water | 1 Tablespoon | |
| Feta cheese | 3 Tablespoon, crumbled | |
Directions
MAKING
1. Take an 8 inch omelet pan and on minimum heat, heat oil, bay leaves and garlic for 3 to 4 minutes.
2. Using a fork, beat eggs and water to blend well.
3. Take out garlic and bay leaves, increase heat to moderately hot and heat oil for 1 to 2 minutes. Tilt the pan to form an even oil coating. Add eggs to hot oil and using a fork, life the sides of the egg carefully to allow uncooked portion to flow to the bottom.
4. Wait for about 60 to 90 seconds to allow eggs to turn creamy, top half the omelet with feta, fold the other half on feta-topped halve, gently slide into a heated serving plate.
SERVING
5. Serve piping hot.
1. Take an 8 inch omelet pan and on minimum heat, heat oil, bay leaves and garlic for 3 to 4 minutes.
2. Using a fork, beat eggs and water to blend well.
3. Take out garlic and bay leaves, increase heat to moderately hot and heat oil for 1 to 2 minutes. Tilt the pan to form an even oil coating. Add eggs to hot oil and using a fork, life the sides of the egg carefully to allow uncooked portion to flow to the bottom.
4. Wait for about 60 to 90 seconds to allow eggs to turn creamy, top half the omelet with feta, fold the other half on feta-topped halve, gently slide into a heated serving plate.
SERVING
5. Serve piping hot.
Chef
