Contributed by: Robert Cerello
Chef John Gianakos inspired me to improve the basic feta cheese omelette; here's the result.
Use enough olive oil to saute garlic clove(s), precisely, only until golden.
Break eggs into convenient sized bowl and use fork to mix until smooth.
Add two ounces nonfat milk to the eggs and mix once more. Add 1/2 the Hungarian paprika, garlic salt and seasoned salt to the eggs and mix through.
Now add the pepper to the garlic and olive oil and saute for three minutes on medium heat or slightly higher until almost done, turning every 30 seconds.
Add a bit more olive oil if needed and bring back to medium heat. Add the scallion to the saute and continue for two more minutes, turning every 30 seconds.
At this point, pour in the egg mixture and allow the bottom to solidify, about one minute. (Middle should still be mostly liquid).
Use spatula at this point to turn over the eggs and break them up. Add the remainder of the spices and the chives and mix more.
Lower heat to between simmer and medium and cook three minutes, turning every thirty seconds.
Add tomato and feta cheese and lower heat to simmer. Cook one minute more and turn as needed. Add Romano cheese and simmer one minute more, turning at thirty seconds.
Serve this omelette with bread, on a good bread as a sandwich, on rice, gnocchi or mixed into a small, prewarmed pasta. Serve on such pasta as a topping, or on hot pita bread dusted with a little seasoned salt, to taste.
Gourmet additions to this dish include sour cream, or caviar, black olives, green olives, both, presauteed red pepper, any ingredient for extra "heat", or slices of smoked fish or squid or the like, as a variation.
Serve with a medium dry white wine and Mediterranean bread and dessert of choice.
Serving Size: Makes 2 Servings
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