A few weeks ago I went out for brunch with friends and ended up ordering a delicious omelette, that had all the wonderful flavours of Greek food. I just couldn’t get it out of my mind, so I decided to try and recreate it.
What I ended up making was even better than what I had before. I love it when things work out like that because usually they don’t. Usually my attempts to recreate something end up burnt/undercooked/soggy/dry….you get the picture.
I made one big omelette and cut it in half to share with the boyfriend. Even still, this was a very filling meal – perfect for a weekend brunch!
Into the mix went diced onion, Greek marinated grilled chicken (leftovers from dinner), strips of red pepper, zucchini cut into matchsticks.
And of course the cheese – there is always cheese. For this, I used some nice and crumbly feta.
Heat a large skillet to medium heat and add a tablespoon of olive oil. Saute the chicken, onion, peppers and zucchini until the onions are almost translucent and everything is heated through. Remove to a plate and cover. Return the skillet to the stove and reduce to med-low heat.
Mix up some whole eggs or egg whites (whichever) with some salt, pepper and dried oregano.
Heat a little more olive oil or butter in the skillet and pour egg mixture in. Using a spatula, lift up cooked edges to allow uncooked egg to get under and get cooked. Continue until almost all of the egg is cooked.
Sprinkle the feta cheese on half of the omelet and then add cooked filling on top.
The boyfriend really loved this one because it was packed with so much protein. I liked it because it reminded me of all my favorite Greek flavours and gave a nice twist on a brunch favorite!