Omeleta Horiatiki Recipes

Steps:

• Heat 3-4 tablespoons of oil in a frying pan and saute the onions for 5 minutes.
• Add the olives, red peppers and feta cheese to the onions and cook gently for a further 5 minutes.
• Beat 3 eggs in a bowl then add 2 tablespoons of the onion, olive, cheese mixture.
• Heat 2 tablespoons of oil in another frying pan and pour in the omelet mixture.
• Fry the omelet on both sides then repeat the process until all omelets are done.
• Serve hot.

Steps:

• Spray a skillet with nonstick cooking spray.
• Place a handful of spinach into skillet and cook on medium heat until spinach begins to shrivel.
• Set spinach aside.
• Beat eggs together and pour into warm skillet.
• Sprinkle feta cheese and precooked spinach over top.
• Sprinkle with oregano, salt, and pepper.
• After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency.

Steps:

• Heat 1-2 tablespoons of oil in a frying pan and sauté the onions for 5 minutes or until they are semi see-through, and set aside.
• Add the olives, red peppers and feta cheese to the onions and cook for another 5 minutes.
• Beat 3 eggs in a bowl then add half of the onion, olive, and cheese mixture.
• In a separate frying pan, heat 2 tablespoons pour in the omelet mixture and fry the omelet on both sides until done, make the second omelet and serve hot.

Steps:

• Bake shoestring fries according to package directions.
• Melt butter in a frying pan (I prefer cast iron). sprinkle out cooked fries on top of the butter and pour in the beaten eggs.
• Sea salt and freshly grind black pepper to taste.
• Fold it over in half moon shape if you know how to do that without breaking!
• Cook until done to preference.
• Serve with pita bread as part of breakfast.

Steps:

• In a cast- iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for an additional 2 minutes.
• Add the onion, garlic, salt and pepper; cook until the softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
• Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a non-stick skillet. Add the oil to the pre-heated pan and swirl it around the pan. Immediately add the beaten egg mixture and move it around the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that still may be in the center of the pan. Place the vegetables that you are using on top of the egg mixture. Add the crumbled feta cheese.
• *Place under a medium or high broiler and broil until the cheese is meltedand the eggs are set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill, if using. Serve immediately.
• Note: Feta making a folded omelet, place the vegetables and the feta on one side only of the egg mixture. Then place under the broiler to melt the cheese. Then remove from under the broiler and then just fold the remaining half over the vegetable/cheese side. Then just skide it out of the pan and onto a pre-heated(optional) plate or platter.

Steps:

• Wash and dry all ingredients. Cut the tomatoes in half, core them and cut each piece into 3rds.
• Toss the tomatoes with the sliced onions, cucumber, olives, and peppers.
• Sprinkle in the oregano, salt and olive oil, and lastly stir in the feta cheese. Serve at room temperature.

Steps:

• Cut your tomatoes into wedges over the bowl that you're serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes' juices.
• Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.