If you haven’t caught on by now, I am a fixation meal maker. I will fall in love with a dish then continue to make it every day until I can’t bear look at it again. This month’s rotation includes this beautiful and filling greek omelete. All the veggies, protein, and cheese you could ask for in your morning brekkie.
Ingredients:
3 eggs
1/4 cup red onion, chopped
6-8 green olives, chopped
1/2 red tomato, chopped
1/2 cup parmesan cheese
Toppings:
1/2 avocado sliced
bunch of cilantro chopped
handful of crumbled feta cheese
Hot sauce/green chili sauce
Instructions:
1. Chop tomato, green olives, and red onion
2. Add to a pan on med heat with oil and sauté until browned
3. Add your eggs (I crack directly into pan then use spatula to whisk around, lazy)
4. Move heat to low and cook one side 3min then flip or scramble
5. Add parm cheese and cook 2-3 more min
6. Remove from heat and top with your avocado, cilantro, feta cheese
Optional – add more oil/butter to your pan and throw a piece of sourdough. The nostalgia of butter & toast really sent my taste buds into a time capsule.
xx