Name: Athena Omelette
Cuisine: European
Ingredients: 1 tbsp olive oil; 3 eggs, beaten; ½ tbsp heavy cream; ¼ cup fresh baby spinach; ¼ cup white onion, diced; ¼ cup tomatoes, chopped; ¼ cup Gyro meat, already cooked; feta cheese crumbles; salt and pepper to taste

A fusion of American food styles and Mediterranean flavors all wrapped up in an egg blanket. You can make your own gyro meat or do like I do and call your local Greek restaurant and just buy the gyro meat from them. I have a place right next to my grocery shop and gyro meat will last in your fridge for at least 3 days.

1 tbsp olive oil

3 eggs, beaten

½ tbsp heavy cream

¼ cup fresh baby spinach

¼ cup white onion, diced

¼ cup tomatoes, chopped

¼ cup Gyro meat, already cooked

feta cheese crumbles

salt and pepper to taste

1

Saute spinach and onion in the olive oil on medium heat in a non stick skillet for about 2 minutes on medium high heat or until the spinach has wilted. Season with salt and pepper. Stir in tomatoes. Reduce heat to low and simmer for about five minutes.

2

While vegetables are simmering, beat together eggs, salt, pepper, and cream until it's smooth.

3

Add the egg mixture to pan, distributed evenly. When underside is cooked, add the feta cheese to the top. Reheat the gyro meat in the microwave for 15 seconds at a time till hot then add to the omelet.

4

To serve, fold one edge up and slide out of the pan so it inverts onto a platter tri-folded into an burrito shape. Serve with tzatziki sauce on the side.

CategoryBreakfastCuisineEuropean, GreekTags#stove-top

Ingredients