I declare: I love briny tapenade in an omelete. Throw in a few salty crumbles of feta cheese, place it on a bed of bright green baby arugula or baby spinach leaves and garnish with a few diced tomatoes -- what's not to love. I could eat this savory, meatless delight for breakfast, lunch and dinner -- there's seriously no need for bacon or or sausage with this breakfast. Toast points go nicely, but, please skip the orange or grapefruit juice -- they're just wrong. This omelet pairs perfectly with a bloody Mary for breakfast, a glass of white wine for lunch, and, a pilsner of beer for dinner. Life in this food world with this flavor-packed omelet in it is very, very good.
Meet my favorite big fat Greek-style omelet:
As a bigger fan of fluffy American-style omelettes vs skinny French omelettes, and, as an advocate for savory breakfasts over cloyingly sweet breakfasts, this egg-cellent little number is one of my ideal ways to break the fast -- and, trust me, it tastes every bit as good as it looks.
Put the coffee on, roll up your sleeves & break an egg.
For the savory Greek-style omelette:
3 extra-large eggs, preferably at room temperature
1/4 cup half and half
15 grinds each: freshly-ground sea salt and peppercorn blend
4-6 tablespoons finely-diced red onion
4-6 tablespoons my recipe for Briny, Garlic & Herbaceous Greek-Olive Tapenade
4-6 tablespoons feta cheese crumbles
1-2 teaspoons salted butter
For the optional accompaniment and garnish:
1 medium handful baby arugula leaves, baby spinach leaves may be substituted
6-8 cherry tomatoes, cut into quarters, quarters cut in half
~Step 1. Crack the extra-large eggs into a 1-cup measuring container and add enough half and half to total 3/4 cups total liquid (about 4 tablespoons). Add the sea salt, peppercorn blend and diced red onion. Use a fork to whisk vigorously, until thoroughly combined.
~Step 2. In an 8" nonstick skillet, melt the butter over low heat. Use the fork to briefly rewhisk the egg mixture, then pour it into the warmed skillet. By patiently manually lifting, lowering, and tilting the pan on and off the heat, allow the eggs to set a bit up and around the sloping sides of the skillet -- about 45 seconds over low heat w/no pressure to rush.
~Step 3. Increase heat to medium. In various spots around the entire perimeter of the skillet, slip a thin spatula under the setting eggs. In each of those spots use the spatula to lift the eggs up, while, at the same time, tilting the pan in the direction of the spatula to allow the remaining liquid to flow down and into the setting eggs -- about 45 seconds over medium heat w/no pressure to rush. The surface of the omelette should be semi-moist and glistening with no liquid or little liquid puddling on the top.
~Step 4. Decrease the heat to low. Scatter the tapenade, in a half-moon shape, over half of the omelette, then, scatter the feta on top of the tapenade. Give cheese about 45 seconds to soften over low heat with no pressure to rush -- feta cheese does not melt like other cheeses. Using a large spatula, lift the empty side of the omelette up and over the cheesy side of the omelette.
Transfer from skillet to plate & serve w/arugula & diced tomato:
Feel free to cut it in half & share the love (or not):
Meditterranean-Style Olive Tapenade & Feta Omelet: Recipe yields instruction to make one hearty, Greek-style omelette/1-2 servings.
Special Equipment List: 1-cup measuring container; fork; cutting board; chef's knife; 8" nonstick skillet; large thin spatula; large wide spatula
Cook's Note: For those who don't know, mustard is more than just a condiment that goes on your hot dogs. Mustard is to an omelette, what mustard is to macaroni and cheese, potato salad and/or almost any creamy salad dressing one can mention: A secret ingredient that provides a subtle but uplifting zing to the flavor of the end result. ~ Tangy Mustard- and Chive-Laced Cheese Omelette ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)
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