Feta & Herbs Omelet
15m
This is a not-really-classic Greek take on a classic French omelet recipe. Feta and mint make a beautiful marriage that will elevate your omelet to an amazing level of creaminess, umami, acidity, and greeny freshness!
If you like magic, finish your Greek omelet with toasted and ground fennel seeds.
You can replace the feta with any type of similar salty cheese and use black pepper instead of fennel seeds, if you prefer.
My favorite savory pastry is spanakopita, and this combination reminds me of that beautiful flavor and great time spent in Greece.
Toast 1 tsp of fennel seeds over medium-low heat until slightly colored and fragrant. Grind to a fine powder
Stack 5 mint leaves and roll them. Slice as thinly as possible
Crack 2 eggs into a bowl and whisk until the whites and the yolks are fully combined
Add the chopped mint and 2 tbsp of crumbled feta cheese
Whisk to combine
Add 1 tbsp of extra virgin olive oil and 1½ tbsp of butter to a pan over medium heat. Let the butter melt completely and turn the heat down to medium-low
Pour the egg mixture over the pan and keep pushing the curd to one side. If the eggs begin to set too fast, take the pan off the stove
Turn off the heat when the eggs are partly set and runny. Distribute the runny part through the whole surface of the pan
Roll the omelet with the help of a spatula while tilting the frying pan. Roll it onto a plate, and top it with ½ tbsp of butter and the toasted ground fennel
The feta & herbs omelet is ready! Enjoy this creamy and flavorful dish. It is delicious!
Yield 1 person
Egg
2
Feta Cheese
2 tbsp
Mint
5 leaves
Fennel Seeds
1 tsp
Butter
2 tbsp
Extra Virgin Olive Oil
1 tbsp