Greek Baked Squash Omelete Food

GREEK OMELETTE RECIPE WITH FETA CHEESE

Steps:

• To make this delicious Greek omelette recipe start by preparing the ingredients first.
• Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
• Remove the pits from the olives and cut in small pieces. Set aside.
• Crumble the feta cheese with your hands or using a fork and set side.
• Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
• Heat a small-medium non stick frying pan over medium heat.
• Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
• Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
• Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.

GREEK BAKED SQUASH OMELET

Steps:

• Preheat the oven to 350 degrees.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
• Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
• Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.

GREEK SALAD OMELETTE

Steps:

• Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
• Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

GREEK-STYLE SQUASH

Steps:

• Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.

BAKED VEGETABLE OMELET

Steps:

• Preheat oven to 325 degrees with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens.
• Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares.