Greek Omelette with a modern twist

Konichiwa everybody!

After a hard day of physical labor you are hungry.At least I am.So after gardening,washing,pulling weeds,cleaning,chinchilla care I was so exhausted and hungry like a bear.
I wanted something with egg,but the original Greek Omelette is kinda boring.Potatoes and eggs?No not in my kitchen.

You need
3 organic eggs
1 spring onion (sliced)
4 cherry tomatoes (sliced)
1 boiled potato (diced)
3 strips of bacon (diced and fried)
2 tablespoons Feta cheese (crumbled)
2 tablespoons freshly chopped parsley
5 tablespoons water
 olive oil,pepper,salt paprika
Cream cheese
Beat the eggs with 5 tbs of water,add parsley,Feta and season.
In a frying pan get some olive oil hot and add potatoes,spring onions,bacon and tomatoes.Fry the ingredients for 1 min.
Now pour the beaten eggs over the ingredients and spread evenly.
On medium heat cook the omelette with a lid on for a few minutes.Flip and cook from the other side until golden brown.
Flipping an omelette is easy.Take the lid from the frying pan and put it on the pan.Lift the pan and flip it over.
Now you should have an omelette on the lid.Let the omelette glide back into the pan.
Flipping it in the air would not make any sense here,because the omelette is too thick.

Serve with a tablespoon of  cream cheese.


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