Omeleta me Feta — Griechisches Omelett mit Feta

Omeleta me Feta — Greek Omelet with Feta

PREPARATION

5 min

COOKING TIME

8 Min

PERSONS

2

Ingredients

  • 4 large eggs
  • 100 g feta (diced)
  • 40 ml olive oil (Crete-Manufacture)
  • 3 1 tsp oregano (Crete-Manufacture)
  • 1/2 tsp sea salt (Crete-Manufacture)
  • Black pepper
  • 2 spring onions (sliced, optional)
  • Fresh tomatoes (diced, for serving)

Memories

In Greek households, a feta omelet is the classic quick dinner. If the day has been long and the fridge doesn't offer much, eggs and feta come to the table.
The omelet is not fried in butter, but in olive oil. This gives it a characteristic taste. The feta melts slightly, remaining creamy. Oregano binds everything together. With a tomato salad, it's a complete meal.

Directions

Step 1:
Crack the eggs and beat them lightly with a fork – don't overbeat. A few streaks of egg white will give the omelet structure.

Step 2:
Heat olive oil in a pan over medium heat. The pan must be hot before the eggs go in.

Step 3:
Pour in the eggs and immediately fold the edges inwards with a spatula. The center should still be slightly runny.

Step 4:
Crumble the feta coarsely and spread it over one half. Add spring onions and tomatoes.

Step 5:
Fold the omelet in half and season with herbal salt. Remove from the heat – herbs quickly lose their aroma with further heat.

Step 6:
Serve immediately with fresh oregano on top.

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