LOADED MEDITERRANEAN OMELETTE
An especially satisfying and perfectly fluffy omelette, loaded with Mediterranean favorites. Turn it into lunch or a simple dinner for two with a side of warm pita bread and Greek Tzatziki sauce!
Provided by The Mediterranean Dish
Categories Breakfast
Time 2m
Number Of Ingredients 15
Steps:
- In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
- In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
- Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
- Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
- Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!
Nutrition Facts : Calories 167 calories, Sugar 1.8 g, Sodium 771.2 mg, Fat 10.7 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.9 g, Protein 13.8 g, Cholesterol 376.1 mg
OMELET
Provided by Alton Brown
Time 15m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Crack the warm eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet sit in the pan for 10 seconds without touching.
- Shake the pan to loosen from the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Coat with the remaining butter and sprinkle with the chives. Serve immediately.
35 MEDITERRANEAN DIET RECIPES: GREEK ORZO SALAD & MORE!
Looking for Mediterranean diet recipes? This herby orzo salad is a crowd favorite, bursting with flavor from fresh dill and mint, Kalamata olives, and feta cheese.
Provided by Sonja Overhiser
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it's 'al dente' (chewy, but with a little firmness in the center). When it's done, drain it and then rinse it under cold water until it comes to room temperature.
- Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt.
- Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
- Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.
Nutrition Facts : Calories 219 calories, Sugar 1.8 g, Sodium 207.1 mg, Fat 8.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 3 g, Protein 7.2 g, Cholesterol 8.3 mg
MEDITERRANEAN OMELET
This simple Mediterranean Omelet or Omelette (both are correct), whips up quicker than you'd imagine. If you love bold Mediterranean flavors, the feta cheese, Kalamata olives, tomatoes and roasted red peppers in this fluffy omelet are calling your name. | Vegetarian | Gluten-Free
Provided by Caroline
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the egg and milk and set aside.
- Grease the inside of the omelet maker with just a bit of olive oil. Add the spinach, peppers and tomato. Microwave for 30 seconds. Add the egg mixture and give it a stir. Microwave for 2 1/2 minutes or until set in the middle. Add the feta and olives. Fold over and serve with a sprinkling of parsley and additional tomato and cheese if desired.
EASY ONE PAN MEDITERRANEAN COD
Easy Mediterranean cod with fennel, kale and black olives, a healthy complete meal prepared in one pan and ready in 30 minutes!
Provided by Abra Pappa
Categories Main Course
Time 35m
Number Of Ingredients 17
Steps:
- In a large skillet (ideally with high sides) over medium heat, cook onion, fennel, and garlic in olive oil for 8 minutes, season with salt and pepper (about 1/4 tsp of each). Add canned diced tomato, fresh tomato, kale, and water. Stir well and cook for 12 minutes. Add crushed red pepper, fresh oregano, and olives.
- Prepare fish, season with salt, pepper, orange zest and fennel seeds (optional). Nestle fish into kale tomato stewing mixture. Cover pan and cook for 10 minutes.
- Remove from heat, and finish with fennel fronds, more fresh oregano, more orange zest, and a drizzle of olive oil on top.
- Serve immediately.
Nutrition Facts : Calories 257 kcal, Carbohydrate 12 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 700 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
TUNA SALAD WITH FENNEL, PRESERVED LEMON, CAPERS, AND DILL
This is a variation of a traditional tuna salad. Preserved lemon and fennel give it some more complex notes. Capers replace the more usual pickle relish. Use whatever herbs you like and serve this salad in endive cups for a simple, no-cook, dairy-free keto meal.
Provided by Jenny Ross
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Stir together all ingredients. Taste and adjust seasoning, spices, and mayonnaise to your liking, and serve.
Nutrition Facts : Calories 422 kcal, Carbohydrate 4 g, Protein 35 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 77 mg, Sodium 1009 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
MEDITERRANEAN SUPPER OMELET WITH FENNEL, OLIVES, AND DILL
Categories Cheese Egg Olive Tomato Vegetable Sauté Quick & Easy Goat Cheese Fennel Winter Dill Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl.
- Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Sprinkle half of cheese over half of omelet, then top with fennel mixture. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.
FENNEL & OLIVE OMELET
If you're tired of throwing the most obvious foods into your morning omelet-mushrooms, spinach, sausage-then this Mediterranean-flavored omelet is just for you. While it's delicious for breakfast, don't hesitate to make this omelet for dinner, too.
Provided by BigOven Cooks
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Warm 2 tablespoons of olive oil in a skillet over medium-high heat and add fennel, sautéing until lightly browned. Add garlic and tomatoes and sauté five minutes more. Transfer to a bowl and mix in olives and basil. Salt to taste. Warm remaining olive oil in a skillet. Add half of the beaten eggs to the skillet. As the eggs cook, use a spatula to lift the edges of the omelet and tilt the skillet so uncooked egg comes in direct contact with the pan. After about three minutes, when the eggs are mostly set, add half of tomato mixture to one side of the eggs. Using a spatula, fold the uncovered half of the omelet over the top; cook a minute more and slide onto plate. Repeat to make second omelet.
Nutrition Facts : Calories 485 calories, Fat 29.6109700028947 g, Carbohydrate 31.231295 g, Cholesterol 580.7565 mg, Fiber 9.73475012016296 g, Protein 28.984605 g, SaturatedFat 11.0185915003997 g, ServingSize 1 1 Serving (787g), Sodium 417.404500000058 mg, Sugar 21.496544879837 g, TransFat 3.39418900007839 g
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